What is American Coney Island, Inc.'s health inspection score?

American Coney Island, Inc. has a SafeDine safety score of 89 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was American Coney Island, Inc. last inspected?

American Coney Island, Inc. was last inspected on April 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does American Coney Island, Inc. have?

American Coney Island, Inc. has 14 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is American Coney Island, Inc. safe to eat at?

Yes, American Coney Island, Inc. has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does American Coney Island, Inc. serve?

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

Official Health Record

American Coney Island, Inc.

Name: American Coney Island, Inc.
Address: 115 MICHIGAN AVE, Detroit, 48226
Rating: 89

115 MICHIGAN AVE, Detroit

Last Inspected: 4/8/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Downtown

Ranked #851 of 1000 in DowntownBetter than 22% of american restaurants

Stable

9 inspections

Last: Apr 8, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

1.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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

Open location in Google Maps →

115 MICHIGAN AVE, Detroit, MI 48226

Open in Maps

View Menu Order Online

Violation Timeline

Oct 2021

1 inspections

2 intermediate

1 basic

Oct

May 2022

1 inspections

1 high priority

Aug 2022

1 inspections

Aug

May 2023

1 inspections

3 high priority

1 intermediate

Jul 2024

1 inspections

1 basic

Jul

Jan 2025

1 inspections

Feb 2025

1 inspections

2 intermediate

Feb

Sep 2025

1 inspections

1 high priority

1 basic

Apr 2026

1 inspections

1 high priority

Apr

Inspection History

9 records on file

7 Routine Inspection2 Complaint

Apr 26

Routine Inspection InspectionLatest

1 High

1 total1 risk factor

85/100inspection score

−10 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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Routine Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 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 (1)

−2 pts

4-602.12(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.−2

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 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
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−10 pts

Jan 25

Complaint InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-903.12Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored only in approved locations. −2

Base deductions−2 pts

May 23

Routine Inspection Inspection

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

7-206.12Rodent bait shall be contained in a covered, tamper-resistant bait station. (P) Risk Factor−10
3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed Risk Factor−10
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−35 pts

Risk factor bonus (3× +5)−15 pts

Aug 22

Complaint InspectionClean

No violations

100/100inspection score

May 22

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Oct 21

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 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
6-301.11Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) −5

Basic (1)

−2 pts

6-501.112Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. −2

Base deductions−12 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Detroit American Restaurants Best in Detroit All Michigan Restaurants