What is Godfrey Hotel Det Rooftop Bar & Pantry's health inspection score?

Godfrey Hotel Det Rooftop Bar & Pantry has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Godfrey Hotel Det Rooftop Bar & Pantry last inspected?

Godfrey Hotel Det Rooftop Bar & Pantry was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Godfrey Hotel Det Rooftop Bar & Pantry have?

Godfrey Hotel Det Rooftop Bar & Pantry has 4 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Godfrey Hotel Det Rooftop Bar & Pantry safe to eat at?

Yes, Godfrey Hotel Det Rooftop Bar & Pantry has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Godfrey Hotel Det Rooftop Bar & Pantry

Name: Godfrey Hotel Det Rooftop Bar & Pantry
Address: 1401 MICHIGAN AVE, Detroit, 48216
Rating: 88

1401 MICHIGAN AVE, Detroit

Last Inspected: 11/3/2025

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0Excellent

Corktown

Ranked #40 of 132 in Corktown

Stable

3 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

1.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-3 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

1401 MICHIGAN AVE, Detroit, MI 48216

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Violation Timeline

Sep 2024

1 inspections

1 high priority

1 basic

Sep

May 2025

1 inspections

1 intermediate

Nov 2025

1 inspections

1 high priority

Nov

Inspection History

3 records on file

3 Routine Inspection

Nov 25

Routine Inspection InspectionLatest

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

May 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Ad−5

Base deductions−5 pts

Sep 24

Routine Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

5-402.11Except as otherwise allowed, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (P) Risk Factor−10

Basic (1)

−2 pts

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−12 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

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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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