What is Taco Bell #4014's health inspection score?

Taco Bell #4014 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 Taco Bell #4014 last inspected?

Taco Bell #4014 was last inspected on August 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Bell #4014 have?

Taco Bell #4014 has 6 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Bell #4014 safe to eat at?

Yes, Taco Bell #4014 has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taco Bell #4014 serve?

Taco Bell #4014 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taco Bell #4014

Name: Taco Bell #4014
Address: 14000 LIVERNOIS AVE, Detroit, 48238
Rating: 88

14000 LIVERNOIS AVE, Detroit

Last inspected 8mo ago

▼Declining

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0Excellent

Mexican•Oakman Blvd Community

Ranked #10 of 65 in Oakman Blvd CommunityBetter than 93% of mexican restaurants

Declining

6 inspections

Last: Aug 28, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

9 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 issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

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

-6 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

100

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

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14000 LIVERNOIS AVE, Detroit, MI 48238

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Violation Timeline

Jul 2021

1 inspections

1 basic

Jul

Jun 2022

1 inspections

Oct 2023

1 inspections

Oct

Jul 2024

1 inspections

Sep 2024

1 inspections

1 basic

Sep

Aug 2025

1 inspections

2 intermediate

2 basic

Inspection History

6 records on file

6 Routine Inspection

Aug 25

Routine Inspection InspectionLatest

2 Med2 Basic

4 total

86/100inspection score

−14 pts

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

Basic (2)

−4 pts

MFL289.2129Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a fo−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

Base deductions−14 pts

Sep 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−2

Base deductions−2 pts

Jul 24

Routine Inspection InspectionClean

No violations

100/100inspection 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
6-304.11If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. −2

Base deductions−4 pts

Oct 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 21

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

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−2 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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