What is Starbucks's health inspection score?

Starbucks has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Starbucks last inspected?

Starbucks was last inspected on August 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Starbucks have?

Starbucks has 11 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Starbucks safe to eat at?

Yes, Starbucks has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Starbucks serve?

Starbucks serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Starbucks

Name: Starbucks
Address: 3990 JOHN R ST, Detroit, 48201
Rating: 94

3990 JOHN R ST, Detroit

Last inspected 7mo ago

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0Excellent

American•Medical Center

Ranked #12 of 90 in Medical CenterBetter than 17% of american restaurants

Stable

5 inspections

Last: Aug 27, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

2.2

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

100

Latest

100% weight

2nd

60% weight

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

3990 JOHN R ST, Detroit, MI 48201

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Violation Timeline

Mar 2021

1 inspections

Mar

Aug 2022

1 inspections

1 high priority

6 basic

Aug 2023

1 inspections

1 basic

Aug

Aug 2024

1 inspections

1 intermediate

2 basic

Aug 2025

1 inspections

Aug

Inspection History

5 records on file

5 Routine Inspection

Aug 25

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Aug 24

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

6-301.11Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) −5

Basic (2)

−4 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
3-501.11Stored frozen FOODS shall be maintained frozen. −2

Base deductions−9 pts

Aug 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Aug 22

Routine Inspection Inspection

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGRisk Factor−10

Basic (6)

−12 pts

MFL289.2129Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a fo−2
4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −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−22 pts

Risk factor bonus (1× +5)−5 pts

Mar 21

Routine Inspection InspectionClean

No violations

100/100inspection score

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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