What is Church's Fried Chicken #302's health inspection score?

Church's Fried Chicken #302 has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Church's Fried Chicken #302 last inspected?

Church's Fried Chicken #302 was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Church's Fried Chicken #302 have?

Church's Fried Chicken #302 has 15 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Church's Fried Chicken #302 safe to eat at?

Church's Fried Chicken #302 has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Church's Fried Chicken #302 serve?

Church's Fried Chicken #302 serves Soul Food cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Church's Fried Chicken #302

Name: Church's Fried Chicken #302
Address: 7060 MICHIGAN AVE, Detroit, 48210
Rating: 73

7060 MICHIGAN AVE, Detroit

Last Inspected: 2/25/2026

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0Good

Soul Food•Claytown

Ranked #61 of 178 in ClaytownBetter than 75% of soul food restaurants

Declining

10 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

1.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-27 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

7060 MICHIGAN AVE, Detroit, MI 48210

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Violation Timeline

Jul 2023

1 inspections

1 intermediate

3 basic

Jul

Feb 2024

2 inspections

Mar 2024

1 inspections

Mar

May 2024

1 inspections

Jul 2024

1 inspections

3 basic

Jul

Jan 2025

1 inspections

1 high priority

Aug 2025

2 inspections

4 basic

Aug

Feb 2026

1 inspections

3 high priority

Inspection History

10 records on file

7 Routine Inspection3 Complaint

Feb 26

Routine Inspection InspectionLatest

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 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 usingRisk Factor−10
4-702.11UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) Risk Factor−10
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

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Aug 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −2

Base deductions−4 pts

Aug 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2

Base deductions−4 pts

Jan 25

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displaRisk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2

Base deductions−6 pts

May 24

Complaint InspectionClean

No violations

100/100inspection score

Mar 24

Complaint InspectionClean

No violations

100/100inspection score

Feb 24

Complaint InspectionClean

No violations

100/100inspection score

Feb 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 23

Routine Inspection Inspection

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 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

Basic (3)

−6 pts

6-202.11Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2

Base deductions−11 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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