What is Good Cakes And Bakes's health inspection score?

Good Cakes And Bakes has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Good Cakes And Bakes last inspected?

Good Cakes And Bakes was last inspected on July 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Good Cakes And Bakes have?

Good Cakes And Bakes has 7 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Good Cakes And Bakes safe to eat at?

Yes, Good Cakes And Bakes has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Good Cakes And Bakes serve?

Good Cakes And Bakes serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Good Cakes And Bakes

Name: Good Cakes And Bakes
Address: 22 W COLUMBIA ST, Detroit, 48201
Rating: 94

22 W COLUMBIA ST, Detroit

Last inspected 9mo ago

▲Improving

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0Excellent

American•Downtown

Ranked #835 of 1000 in DowntownBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 9, 2025

medium confidence

Directions Order

Inspections

60%

Clean Rate

1.4

Avg Violations

9 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

100

Latest

100% weight

100

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

22 W COLUMBIA ST, Detroit, MI 48201

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View Menu Order Online

Violation Timeline

Aug 2023

1 inspections

1 high priority

3 intermediate

Aug

Jul 2024

1 inspections

Aug 2024

1 inspections

1 high priority

2 intermediate

Aug

Jun 2025

1 inspections

Jul 2025

1 inspections

Jul

Inspection History

5 records on file

2 Closed - attempt ins2 Routine Inspection1 Attempt inspection

Jul 25

Closed - attempt ins InspectionLatestClean

No violations

100/100inspection score

Jun 25

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk Factor−10

Intermediate (2)

−10 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Attempt inspection InspectionClean

No violations

100/100inspection score

Aug 23

Routine Inspection Inspection

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

3-501.16Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (A) 135ºF or above, except that roasts properly cooked and cooled may be held at a temperature of 130ºF; or (P) (B) At 41ºF or less (P) Risk Factor−10

Intermediate (3)

−15 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (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
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 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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