What is Happy's Pizza #4's health inspection score?

Happy's Pizza #4 has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happy's Pizza #4 last inspected?

Happy's Pizza #4 was last inspected on January 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happy's Pizza #4 have?

Happy's Pizza #4 has 24 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happy's Pizza #4 safe to eat at?

Yes, Happy's Pizza #4 has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Happy's Pizza #4 serve?

Happy's Pizza #4 serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Happy's Pizza #4

Name: Happy's Pizza #4
Address: 16850 SCHAEFER HWY, Detroit, 48235
Rating: 95

16850 SCHAEFER HWY, Detroit

Last Inspected: 1/16/2026

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0Excellent

Italian•Harmony Village

Ranked #7 of 35 in Harmony VillageBetter than 39% of italian restaurants

Stable

9 inspections

Last: Jan 16, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

2.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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

16850 SCHAEFER HWY, Detroit, MI 48235

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Violation Timeline

Aug 2021

1 inspections

3 basic

Aug

Apr 2022

1 inspections

1 intermediate

2 basic

Jul 2023

1 inspections

1 high priority

3 basic

Jul

Jan 2024

1 inspections

1 intermediate

1 basic

Jul 2024

1 inspections

Jul

Aug 2024

1 inspections

1 intermediate

2 basic

Jan 2025

1 inspections

1 intermediate

Jan

Jul 2025

1 inspections

2 intermediate

2 basic

Jan 2026

1 inspections

4 basic

Jan

Inspection History

9 records on file

8 Routine Inspection1 Closed - attempt ins

Jan 26

Routine Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 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
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. −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−8 pts

Jul 25

Routine Inspection Inspection

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 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
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

Basic (2)

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

Base deductions−14 pts

Jan 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 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

Base deductions−5 pts

Aug 24

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 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

Basic (2)

−4 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

Base deductions−9 pts

Jul 24

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Jan 24

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 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

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

Jul 23

Routine Inspection Inspection

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Risk Factor−10

Basic (3)

−6 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
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
6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. −2

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Apr 22

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 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 (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
3-307.11FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. −2

Base deductions−9 pts

Aug 21

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −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

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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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