What is Element Detroit AT The Metro- Banquets's health inspection score?

Element Detroit AT The Metro- Banquets has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Element Detroit AT The Metro- Banquets last inspected?

Element Detroit AT The Metro- Banquets was last inspected on December 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Element Detroit AT The Metro- Banquets have?

Element Detroit AT The Metro- Banquets has 9 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Element Detroit AT The Metro- Banquets safe to eat at?

Yes, Element Detroit AT The Metro- Banquets has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

Element Detroit AT The Metro- Banquets

Name: Element Detroit AT The Metro- Banquets
Address: 33 JOHN R, Detroit, 48226
Rating: 100

33 JOHN R, Detroit

Last Inspected: 12/6/2025

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0Excellent

Downtown

Ranked #851 of 1000 in Downtown

Stable

9 inspections

Last: Dec 6, 2025

high confidence

Directions Order

Inspections

78%

Clean Rate

Avg Violations

6 months ago

Last Inspected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

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

0 pts

100

Latest

100% weight

100

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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33 JOHN R, Detroit, MI 48226

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Violation Timeline

May 2021

1 inspections

May

Feb 2022

1 inspections

2 high priority

2 intermediate

3 basic

Jul 2022

1 inspections

Jul

Mar 2023

1 inspections

2 intermediate

Oct 2023

1 inspections

Oct

May 2024

1 inspections

Nov 2024

1 inspections

Nov

Jun 2025

1 inspections

Dec 2025

1 inspections

Dec

Inspection History

9 records on file

8 Routine Inspection1 COVID19-phone-low

Dec 25

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Jun 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Nov 24

Routine Inspection InspectionClean

No violations

100/100inspection score

May 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 23

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 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
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

Base deductions−10 pts

Jul 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 22

Routine Inspection Inspection

2 High2 Med3 Basic

7 total2 risk factors

54/100inspection score

−36 pts

High Priority (2)

−20 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
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

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
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

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. −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−36 pts

Risk factor bonus (2× +5)−10 pts

May 21

COVID19-phone-low InspectionClean

No violations

100/100inspection score

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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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