What is Nevada Coney Island's health inspection score?

Nevada Coney Island has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nevada Coney Island last inspected?

Nevada Coney Island was last inspected on December 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nevada Coney Island have?

Nevada Coney Island has 9 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nevada Coney Island safe to eat at?

Yes, Nevada Coney Island 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 Nevada Coney Island serve?

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

Official Health Record

Nevada Coney Island

Name: Nevada Coney Island
Address: 18000 RYAN RD, Detroit, 48212
Rating: 87

18000 RYAN RD, Detroit

Last Inspected: 12/15/2025

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0Excellent

Deli•Krainz Woods

Ranked #5 of 11 in Krainz WoodsBetter than 79% of deli restaurants

Declining

8 inspections

Last: Dec 15, 2025

high confidence

Directions Order

Inspections

63%

Clean Rate

1.1

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

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

-15 pts

Latest

100% weight

100

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

18000 RYAN RD, Detroit, MI 48212

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Violation Timeline

Apr 2021

1 inspections

1 basic

Apr

Nov 2021

1 inspections

Sep 2022

1 inspections

Sep

Sep 2023

1 inspections

1 intermediate

2 basic

Mar 2024

1 inspections

Mar

Oct 2024

1 inspections

Jun 2025

1 inspections

Jun

Dec 2025

1 inspections

1 high priority

4 basic

Inspection History

8 records on file

8 Routine Inspection

Dec 25

Routine Inspection InspectionLatest

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 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 (4)

−8 pts

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

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 23

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

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. −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−9 pts

Sep 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Nov 21

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 21

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6-303.11Light of the proper intensity shall be provided as specified. −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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