What is Kentucky Fried Chicken's health inspection score?

Kentucky Fried Chicken has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kentucky Fried Chicken last inspected?

Kentucky Fried Chicken was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kentucky Fried Chicken have?

Kentucky Fried Chicken has 12 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kentucky Fried Chicken safe to eat at?

Yes, Kentucky Fried Chicken has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kentucky Fried Chicken serve?

Kentucky Fried Chicken serves Soul Food cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kentucky Fried Chicken

Name: Kentucky Fried Chicken
Address: 2600 E Eight Mile Rd, Detroit, 48234
Rating: 96

2600 E Eight Mile Rd, Detroit

Last Inspected: 2/23/2026

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0Excellent

Soul Food•Butler

Ranked #3 of 13 in ButlerBetter than 95% of soul food restaurants

Stable

10 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

1.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

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

-4

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

-3 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

2600 E Eight Mile Rd, Detroit, MI 48234

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Violation Timeline

Sep 2021

1 inspections

1 high priority

1 intermediate

1 basic

Sep

Oct 2021

1 inspections

Apr 2022

2 inspections

1 intermediate

2 basic

Apr

Dec 2022

1 inspections

Nov 2023

1 inspections

1 intermediate

1 basic

Nov

Apr 2024

1 inspections

Nov 2024

1 inspections

Nov

Sep 2025

1 inspections

1 basic

Feb 2026

1 inspections

3 basic

Feb

Inspection History

10 records on file

9 Routine Inspection1 Complaint

Feb 26

Routine Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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
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
4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −2

Base deductions−6 pts

Sep 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Nov 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection Inspection

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

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−7 pts

Dec 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection InspectionClean

No violations

100/100inspection score

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
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−9 pts

Oct 21

Complaint InspectionClean

No violations

100/100inspection score

Sep 21

Routine Inspection Inspection

1 High1 Med1 Basic

3 total1 risk factor

78/100inspection score

−17 pts

High Priority (1)

−10 pts

7-202.12POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: Risk Factor−10

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

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2

Base deductions−17 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

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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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