What is Foundation Hotel- Employee Dining's health inspection score?

Foundation Hotel- Employee Dining 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 Foundation Hotel- Employee Dining last inspected?

Foundation Hotel- Employee Dining was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Foundation Hotel- Employee Dining have?

Foundation Hotel- Employee Dining has 4 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Foundation Hotel- Employee Dining safe to eat at?

Yes, Foundation Hotel- Employee Dining has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

Official Health Record

Foundation Hotel- Employee Dining

Name: Foundation Hotel- Employee Dining
Address: 250 W Larned, Detroit, 48226
Rating: 94

250 W Larned, Detroit

Last Inspected: 12/4/2025

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

Downtown

Ranked #851 of 1000 in Downtown

Declining

6 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

0.7

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

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

-10 pts

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (94/100) 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

Open location in Google Maps →

250 W Larned, Detroit, MI 48226

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2023

1 inspections

1 intermediate

Feb

Aug 2023

1 inspections

1 intermediate

Apr 2024

1 inspections

1 basic

Apr

Oct 2024

1 inspections

May 2025

1 inspections

May

Dec 2025

1 inspections

1 high priority

Inspection History

6 records on file

6 Routine Inspection

Dec 25

Routine Inspection InspectionLatest

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

May 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

MFL289.4119Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be consp−2

Base deductions−2 pts

Aug 23

Routine Inspection Inspection

1 Med

1 total2 risk factors

95/100inspection score

−25 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
3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Intermediate (1)

−5 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−5

Base deductions−5 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

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.

Explore More

Restaurants in Detroit Unknown Restaurants Best in Detroit All Michigan Restaurants