What is Ima Corktown's health inspection score?

Ima Corktown has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ima Corktown last inspected?

Ima Corktown was last inspected on December 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ima Corktown have?

Ima Corktown has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ima Corktown safe to eat at?

Ima Corktown has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ima Corktown serve?

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

Official Health Record

Ima Corktown

Name: Ima Corktown
Address: 2100 MICHIGAN AVE, Detroit, 48216
Rating: 55

2100 MICHIGAN AVE, Detroit

Last Inspected: 12/19/2025

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0Fair

American•Corktown

Ranked #74 of 132 in CorktownBetter than 17% of american restaurants

Declining

5 inspections

Last: Dec 19, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.6

Avg Violations

4 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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-40 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

2100 MICHIGAN AVE, Detroit, MI 48216

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Violation Timeline

Mar 2023

1 inspections

1 intermediate

1 basic

Mar

Oct 2023

1 inspections

2 intermediate

2 basic

Oct 2024

1 inspections

2 basic

Oct

May 2025

1 inspections

3 intermediate

1 basic

Dec 2025

1 inspections

4 high priority

2 intermediate

Dec

Inspection History

5 records on file

5 Routine Inspection

Dec 25

Routine Inspection InspectionLatest

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGRisk Factor−10
3-303.11After use as a medium for cooling the exterior surfaces of FOOD, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Risk Factor−10
3-501.14(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours, from 135ºF to 70ºF; and (P) (2) Within 4 hours, from 70ºF to 41ºF or less (P) (B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41F or less. (P) (C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LRisk Factor−10
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

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
3-402.12If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records at the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature a−5

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

May 25

Routine Inspection Inspection

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 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
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 (1)

−2 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−17 pts

Oct 24

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

4-101.19NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. −2
2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−2

Base deductions−4 pts

Oct 23

Routine Inspection Inspection

2 Med2 Basic

4 total

86/100inspection score

−14 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 (2)

−4 pts

2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−2
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 −2

Base deductions−14 pts

Mar 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

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−7 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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