What is Mister Dips's health inspection score?

Mister Dips 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 Mister Dips last inspected?

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

How many health violations does Mister Dips have?

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

Is Mister Dips safe to eat at?

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

Official Health Record

Mister Dips

Name: Mister Dips
Address: 1400 WOODWARD AVE, Detroit, 48226
Rating: 100

1400 WOODWARD AVE, Detroit

Last Inspected: 3/23/2026

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0Excellent

Downtown

Ranked #851 of 1000 in Downtown

Stable

9 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

56%

Clean Rate

0.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

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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1400 WOODWARD AVE, Detroit, MI 48226

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Violation Timeline

Feb 2022

1 inspections

2 intermediate

1 basic

Feb

Jul 2022

1 inspections

1 high priority

Jan 2023

1 inspections

Jan

Jun 2023

1 inspections

1 intermediate

1 basic

Feb 2024

1 inspections

Feb

Oct 2024

1 inspections

2 basic

Mar 2025

1 inspections

Mar

Oct 2025

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

9 records on file

9 Routine Inspection

Mar 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−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−4 pts

Feb 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 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

Basic (1)

−2 pts

3-304.12During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected locat−2

Base deductions−7 pts

Jan 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 22

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 22

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

6-301.11Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (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

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−12 pts

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Community Safety Reports

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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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