What is Hanah Resturant's health inspection score?

Hanah Resturant has a SafeDine safety score of 24 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hanah Resturant last inspected?

Hanah Resturant was last inspected on April 10, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hanah Resturant have?

Hanah Resturant has 8 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hanah Resturant safe to eat at?

Hanah Resturant has a safety score of 24/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hanah Resturant

Name: Hanah Resturant
Address: 607 SHELBY STE 100, Detroit, 48226
Rating: 24

607 SHELBY STE 100, Detroit

Data may be outdated — inspected 4/10/2024

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0Poor

Downtown

Ranked #850 of 1000 in Downtown

Unknown

1 inspection

Last: Apr 10, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

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

-76

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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607 SHELBY STE 100, Detroit, MI 48226

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Inspection History

1 record on file

1 Routine Inspection

Apr 24

Routine Inspection InspectionLatest

2 High3 Med3 Basic

8 total2 risk factors

49/100inspection score

−41 pts

High Priority (2)

−20 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk 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 (3)

−15 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5
3-502.11A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY for any specialized processing methods. (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

Basic (3)

−6 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
MFL289.4119Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be consp−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−41 pts

Risk factor bonus (2× +5)−10 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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