What is Omega Coney Island's health inspection score?

Omega Coney Island has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Omega Coney Island last inspected?

Omega Coney Island was last inspected on May 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Omega Coney Island have?

Omega Coney Island has 11 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Omega Coney Island safe to eat at?

Yes, Omega Coney Island has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Omega Coney Island serve?

Omega Coney Island serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Omega Coney Island

Name: Omega Coney Island
Address: 22501 W Eight Mile Rd, Detroit, 48219
Rating: 99

22501 W Eight Mile Rd, Detroit

Last Inspected: 5/11/2026

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0Excellent

Deli•Berg-Lahser

Ranked #4 of 16 in Berg-LahserBetter than 34% of deli restaurants

Stable

10 inspections

Last: May 11, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

1.1

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-1

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

Inspection Timeline

+2 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

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22501 W Eight Mile Rd, Detroit, MI 48219

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Violation Timeline

Feb 2022

1 inspections

1 high priority

1 intermediate

Feb

Aug 2022

1 inspections

1 high priority

1 intermediate

Feb 2023

1 inspections

1 high priority

1 intermediate

Feb

Jul 2023

1 inspections

1 intermediate

2 basic

Jan 2024

1 inspections

Jan

Jul 2024

1 inspections

Jan 2025

1 inspections

1 intermediate

Jan

Sep 2025

1 inspections

1 intermediate

Apr 2026

1 inspections

Apr

May 2026

1 inspections

Inspection History

10 records on file

1 Complaint9 Routine Inspection

May 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Apr 26

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 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

Base deductions−5 pts

Jan 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 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

Base deductions−5 pts

Jul 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 23

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Basic (2)

−4 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
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−9 pts

Feb 23

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

3-201.11FOOD shall be obtained from sources that comply with LAW (P); and properly labeled as required (Pf), FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (P)Risk Factor−10

Intermediate (1)

−5 pts

2-102.11The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. (Pf)−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 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 (1)

−5 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Feb 22

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 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 (1)

−5 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Base deductions−15 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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