What is Church's Fried Chicken #975's health inspection score?

Church's Fried Chicken #975 has a SafeDine safety score of 87 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 #975 last inspected?

Church's Fried Chicken #975 was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Church's Fried Chicken #975 have?

Church's Fried Chicken #975 has 25 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Church's Fried Chicken #975 safe to eat at?

Yes, Church's Fried Chicken #975 has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Church's Fried Chicken #975 serve?

Church's Fried Chicken #975 serves Soul Food cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Church's Fried Chicken #975

Name: Church's Fried Chicken #975
Address: 11965 E Warren Ave, Detroit, 48214
Rating: 87

11965 E Warren Ave, Detroit

Last Inspected: 3/25/2026

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0Excellent

Soul Food•Conner Creek Industrial

Ranked #6 of 74 in Conner Creek IndustrialBetter than 88% of soul food restaurants

Declining

9 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.8

Avg Violations

2 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

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) which is computed during our regular data sync.

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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11965 E Warren Ave, Detroit, MI 48214

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Violation Timeline

Dec 2022

1 inspections

2 basic

Dec

Aug 2023

1 inspections

4 basic

Oct 2023

1 inspections

Oct

Dec 2023

1 inspections

Jul 2024

1 inspections

2 intermediate

4 basic

Jul

Feb 2025

1 inspections

1 high priority

5 basic

May 2025

1 inspections

May

Sep 2025

1 inspections

1 high priority

3 basic

Mar 2026

1 inspections

1 high priority

2 basic

Mar

Inspection History

9 records on file

6 Routine Inspection1 Complaint1 Closed - permenant1 Complaint / Routine

Mar 26

Routine Inspection InspectionLatest

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3-501.18A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; (P) (2) Is in a container or PACKAGE that does not bear a date or day; (P) or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (P) Risk Factor−10

Basic (2)

−4 pts

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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Routine Inspection Inspection

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 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

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
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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

May 25

Complaint InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection Inspection

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 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

Basic (5)

−10 pts

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
6-301.14A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. −2
6-303.11Light of the proper intensity shall be provided as specified. −2
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
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−20 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Routine Inspection Inspection

2 Med4 Basic

6 total

82/100inspection score

−17 pts

Intermediate (1)

−5 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

Basic (6)

−12 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
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
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
6-201.11Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. −2
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2

Base deductions−17 pts

Dec 23

Closed - permenant InspectionClean

No violations

100/100inspection score

Oct 23

Complaint / Routine InspectionClean

No violations

100/100inspection score

Aug 23

Routine Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
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
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
6-201.11Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. −2

Base deductions−8 pts

Dec 22

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
6-201.11Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. −2

Base deductions−4 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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