What is The Brakeman's health inspection score?

The Brakeman 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 The Brakeman last inspected?

The Brakeman was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Brakeman have?

The Brakeman has 15 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Brakeman safe to eat at?

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

Official Health Record

The Brakeman

Name: The Brakeman
Address: 1400 WOODWARD AVE, Detroit, 48226
Rating: 97

1400 WOODWARD AVE, Detroit

Last Inspected: 3/23/2026

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0Excellent

Downtown

Ranked #40 of 1000 in Downtown

Stable

10 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

1.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

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

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

100

Latest

100% weight

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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1400 WOODWARD AVE, Detroit, MI 48226

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Violation Timeline

May 2021

1 inspections

1 basic

May

Feb 2022

1 inspections

Jul 2022

1 inspections

Jul

Jan 2023

1 inspections

2 high priority

2 intermediate

Jun 2023

1 inspections

1 high priority

2 intermediate

Jun

Feb 2024

1 inspections

1 high priority

2 intermediate

Oct 2024

1 inspections

1 high priority

1 basic

Oct

Mar 2025

1 inspections

Oct 2025

1 inspections

2 intermediate

Oct

Mar 2026

1 inspections

Inspection History

10 records on file

10 Routine Inspection

Mar 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 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
7-202.11(A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (Pf) (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.−5

Base deductions−10 pts

Mar 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

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

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

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

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

Intermediate (2)

−10 pts

7-202.11(A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (Pf) (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.−5
4-501.17Warewashing water shall contain cleaning solution(s) and must be used according to manufacturer's label instructions. (Pf) −5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

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

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
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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Routine Inspection Inspection

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

3-304.15(A) SINGLE-USE gloves shall be used for one task only and discarded when damaged, soiled, or when interruptions occur in the operation. (P) (B) Slash-resistant and cloth gloves shall be used in direct contact only with FOOD that is subsequently cooked. Gloves used with ready-to-eat foods shall be smooth, durable and non-absorbant. Risk 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

Intermediate (2)

−10 pts

7-202.11(A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (Pf) (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.−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

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Jul 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 22

Routine Inspection InspectionClean

No violations

100/100inspection score

May 21

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

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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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