What is Little Caesar's Pizza #81's health inspection score?

Little Caesar's Pizza #81 has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Little Caesar's Pizza #81 last inspected?

Little Caesar's Pizza #81 was last inspected on August 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Caesar's Pizza #81 have?

Little Caesar's Pizza #81 has 11 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Caesar's Pizza #81 safe to eat at?

Yes, Little Caesar's Pizza #81 has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Little Caesar's Pizza #81 serve?

Little Caesar's Pizza #81 serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Little Caesar's Pizza #81

Name: Little Caesar's Pizza #81
Address: 12039 GRATIOT AVE, Detroit, 48205
Rating: 85

12039 GRATIOT AVE, Detroit

Last inspected 7mo ago

▲Improving

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0Excellent

Italian•Gratiot-Findlay

Ranked #2 of 16 in Gratiot-FindlayBetter than 39% of italian restaurants

Improving

5 inspections

Last: Aug 18, 2025

medium confidence

Directions Order

Inspections

60%

Clean Rate

2.2

Avg Violations

8 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-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

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

12039 GRATIOT AVE, Detroit, MI 48205

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Violation Timeline

Dec 2021

1 inspections

Dec

Feb 2022

1 inspections

Aug 2023

1 inspections

3 high priority

4 intermediate

2 basic

Aug

Sep 2024

1 inspections

Aug 2025

1 inspections

1 intermediate

1 basic

Aug

Inspection History

5 records on file

5 Routine Inspection

Aug 25

Routine Inspection InspectionLatest

1 Med1 Basic

2 total

93/100inspection score

−7 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 (1)

−2 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

Base deductions−7 pts

Sep 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 23

Routine Inspection Inspection

3 High4 Med2 Basic

9 total3 risk factors

31/100inspection score

−54 pts

High Priority (3)

−30 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGRisk Factor−10
7-204.11Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in this code. (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

Intermediate (4)

−20 pts

3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened−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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (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

Basic (2)

−4 pts

2-102.20A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).−2
2-401.11(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; c−2

Base deductions−54 pts

Risk factor bonus (3× +5)−15 pts

Feb 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 21

Routine Inspection InspectionClean

No violations

100/100inspection score

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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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