What is Detroit Fitness Foundation's health inspection score?

Detroit Fitness Foundation has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Detroit Fitness Foundation last inspected?

Detroit Fitness Foundation was last inspected on March 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Detroit Fitness Foundation have?

Detroit Fitness Foundation has 13 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Detroit Fitness Foundation safe to eat at?

Yes, Detroit Fitness Foundation has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Detroit Fitness Foundation serve?

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

Official Health Record

Detroit Fitness Foundation

Name: Detroit Fitness Foundation
Address: 601 MACK, Detroit, 48201
Rating: 97

601 MACK, Detroit

Last Inspected: 3/11/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Medical Center

Ranked #5 of 90 in Medical CenterBetter than 17% of american restaurants

Improving

5 inspections

Last: Mar 11, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+9 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

601 MACK, Detroit, MI 48201

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2022

1 inspections

1 intermediate

1 basic

Feb

Dec 2022

1 inspections

1 high priority

2 intermediate

3 basic

Feb 2024

1 inspections

1 high priority

1 intermediate

2 basic

Feb

Mar 2025

1 inspections

1 basic

Mar 2026

1 inspections

Mar

Inspection History

5 records on file

5 Routine Inspection

Mar 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Mar 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 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

Base deductions−2 pts

Feb 24

Routine Inspection Inspection

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10

Intermediate (1)

−5 pts

6-301.12Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf) −5

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
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

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Routine Inspection Inspection

1 High2 Med3 Basic

6 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

2-201.11The PERMIT HOLDER shall require FOOD EMPLOYEE applicants and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.(P) Risk Factor−10

Intermediate (2)

−10 pts

5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5
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 (3)

−6 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
1-101.10These provisions shall be known as the Food Code, hereinafter referred to as "this Code." −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

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

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

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

Base deductions−7 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 American Restaurants Best in Detroit All Michigan Restaurants