What is The Statler's health inspection score?

The Statler has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Statler last inspected?

The Statler was last inspected on July 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Statler have?

The Statler has 12 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Statler safe to eat at?

The Statler has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Statler serve?

The Statler serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Statler

Name: The Statler
Address: 313 PARK AVE, Detroit, 48226
Rating: 84

313 PARK AVE, Detroit

Last inspected 8mo ago

▲Improving

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0Good

American•Downtown

Ranked #853 of 1000 in DowntownBetter than 17% of american restaurants

Improving

6 inspections

Last: Jul 31, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 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

313 PARK AVE, Detroit, MI 48226

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Violation Timeline

Jun 2023

2 inspections

Jun

Jan 2024

1 inspections

1 high priority

2 intermediate

Aug 2024

2 inspections

4 high priority

3 intermediate

2 basic

Aug

Jul 2025

1 inspections

Inspection History

6 records on file

1 Closed - permenant2 Routine/Partial2 Routine Inspection1 Complaint

Jul 25

Closed - permenant InspectionLatestClean

No violations

100/100inspection score

Aug 24

Routine/Partial Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3-501.18A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P) Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Routine/Partial Inspection

3 High3 Med2 Basic

8 total3 risk factors

36/100inspection score

−49 pts

High Priority (3)

−30 pts

3-502.12A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P) Risk Factor−10
3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) 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 (3)

−15 pts

3-203.12SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty and tags shall be retained for 90 days after the container is empty. Retained tags shall be kept in chronological order and correlated to the date when shellstock are harvested. (Pf) −5
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
4-601.11(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

Basic (2)

−4 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before using−2

Base deductions−49 pts

Risk factor bonus (3× +5)−15 pts

Jan 24

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

3-501.18A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P) Risk Factor−10

Intermediate (2)

−10 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
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−20 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 23

Complaint InspectionClean

No violations

100/100inspection score

Community Reviews

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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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