What is Greektown Casino - Banquet Kitchen's health inspection score?

Greektown Casino - Banquet Kitchen has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Greektown Casino - Banquet Kitchen last inspected?

Greektown Casino - Banquet Kitchen was last inspected on December 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Greektown Casino - Banquet Kitchen have?

Greektown Casino - Banquet Kitchen has 14 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Greektown Casino - Banquet Kitchen safe to eat at?

Yes, Greektown Casino - Banquet Kitchen has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

Greektown Casino - Banquet Kitchen

Name: Greektown Casino - Banquet Kitchen
Address: 555 E Lafayette Ave, Detroit, 48226
Rating: 100

555 E Lafayette Ave, Detroit

Last Inspected: 12/12/2025

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0Excellent

Greektown

Ranked #10 of 108 in Greektown

Stable

10 inspections

Last: Dec 12, 2025

high confidence

Directions Order

Inspections

60%

Clean Rate

1.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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555 E Lafayette Ave, Detroit, MI 48226

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Violation Timeline

Oct 2021

1 inspections

Oct

Mar 2022

1 inspections

1 intermediate

2 basic

Aug 2022

1 inspections

2 high priority

3 basic

Aug

Apr 2023

1 inspections

1 high priority

1 intermediate

3 basic

Nov 2023

1 inspections

Nov

Dec 2023

1 inspections

1 basic

Jul 2024

1 inspections

Jul

Dec 2024

1 inspections

May 2025

1 inspections

May

Dec 2025

1 inspections

Inspection History

10 records on file

10 Routine Inspection

Dec 25

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

May 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−2 pts

Nov 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 23

Routine Inspection Inspection

1 High1 Med3 Basic

5 total2 risk factors

74/100inspection score

−31 pts

High Priority (2)

−20 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWRisk Factor−10
7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWRisk Factor−10

Intermediate (1)

−5 pts

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5

Basic (3)

−6 pts

3-304.12During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected locat−2
6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Routine Inspection Inspection

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWRisk Factor−10
3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10

Basic (3)

−6 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −2

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

Mar 22

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5

Basic (2)

−4 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2

Base deductions−9 pts

Oct 21

Routine Inspection InspectionClean

No violations

100/100inspection score

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Community Safety Reports

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Data source: Detroit Health Dept · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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