What is Shopper's Lounge Dba Queens Bar's health inspection score?

Shopper's Lounge Dba Queens Bar has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shopper's Lounge Dba Queens Bar last inspected?

Shopper's Lounge Dba Queens Bar was last inspected on November 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shopper's Lounge Dba Queens Bar have?

Shopper's Lounge Dba Queens Bar has 10 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shopper's Lounge Dba Queens Bar safe to eat at?

Yes, Shopper's Lounge Dba Queens Bar has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

Official Health Record

Shopper's Lounge Dba Queens Bar

Name: Shopper's Lounge Dba Queens Bar
Address: 35 E Grand River, Detroit, 48226
Rating: 95

35 E Grand River, Detroit

Last Inspected: 11/25/2025

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0Excellent

Downtown

Ranked #851 of 1000 in Downtown

Improving

9 inspections

Last: Nov 25, 2025

high confidence

Directions Order

Inspections

44%

Clean Rate

1.1

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) which is computed during our regular data sync.

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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35 E Grand River, Detroit, MI 48226

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Violation Timeline

May 2021

1 inspections

1 intermediate

May

Feb 2022

1 inspections

1 intermediate

1 basic

Jul 2022

1 inspections

Jul

Jan 2023

1 inspections

2 intermediate

Jul 2023

1 inspections

Jul

Feb 2024

1 inspections

Nov 2024

1 inspections

2 high priority

1 basic

Nov

Mar 2025

1 inspections

Nov 2025

1 inspections

2 basic

Nov

Inspection History

9 records on file

9 Routine Inspection

Nov 25

Routine Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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
3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−2

Base deductions−4 pts

Mar 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Nov 24

Routine Inspection Inspection

2 High1 Basic

3 total2 risk factors

68/100inspection score

−22 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
4-501.114A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifiRisk Factor−10

Basic (1)

−2 pts

3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−2

Base deductions−22 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 23

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5
3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened −5

Base deductions−10 pts

Jul 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 22

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Basic (1)

−2 pts

6-501.16After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. −2

Base deductions−7 pts

May 21

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Base deductions−5 pts

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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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