What is Detroit Christian School OF Excellence's health inspection score?

Detroit Christian School OF Excellence 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 Christian School OF Excellence last inspected?

Detroit Christian School OF Excellence was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Detroit Christian School OF Excellence have?

Detroit Christian School OF Excellence has 7 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Detroit Christian School OF Excellence safe to eat at?

Yes, Detroit Christian School OF Excellence has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

Official Health Record

Detroit Christian School OF Excellence

Name: Detroit Christian School OF Excellence
Address: 19370 GREENFIELD RD, Detroit, 48235
Rating: 97

19370 GREENFIELD RD, Detroit

Last Inspected: 4/20/2026

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0Excellent

San Bernardo

Ranked #1 of 7 in San Bernardo

Stable

10 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

0.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

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

-3 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

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

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19370 GREENFIELD RD, Detroit, MI 48235

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Violation Timeline

Sep 2021

1 inspections

Sep

Jun 2022

1 inspections

Oct 2022

1 inspections

Oct

Jun 2023

1 inspections

2 high priority

Oct 2023

1 inspections

Oct

Mar 2024

1 inspections

Oct 2024

1 inspections

1 high priority

Oct

Apr 2025

1 inspections

1 basic

Oct 2025

1 inspections

2 basic

Oct

Apr 2026

1 inspections

1 basic

Inspection History

10 records on file

10 Routine Inspection

Apr 26

Routine Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-101.16Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES. −2

Base deductions−2 pts

Oct 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −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−4 pts

Apr 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

Oct 24

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 23

Routine Inspection Inspection

2 High

2 total2 risk factors

70/100inspection score

−20 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 WARRisk 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 WARRisk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 21

Routine Inspection 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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