What is Papa's Restaurant And Coney Island's health inspection score?

Papa's Restaurant And Coney Island has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Papa's Restaurant And Coney Island last inspected?

Papa's Restaurant And Coney Island was last inspected on February 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Papa's Restaurant And Coney Island have?

Papa's Restaurant And Coney Island has 12 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Papa's Restaurant And Coney Island safe to eat at?

Papa's Restaurant And Coney Island has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Papa's Restaurant And Coney Island serve?

Papa's Restaurant And Coney Island serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Papa's Restaurant And Coney Island

Name: Papa's Restaurant And Coney Island
Address: 19130 KELLY RD, Detroit, 48224
Rating: 83

19130 KELLY RD, Detroit

Last Inspected: 2/19/2026

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0Good

Deli•Moross-Morang

Ranked #9 of 23 in Moross-MorangBetter than 72% of deli restaurants

Declining

10 inspections

Last: Feb 19, 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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-6 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

19130 KELLY RD, Detroit, MI 48224

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Violation Timeline

Mar 2022

1 inspections

Mar

Sep 2022

1 inspections

Dec 2022

2 inspections

Dec

Aug 2023

1 inspections

3 high priority

2 basic

Jan 2024

1 inspections

3 basic

Jan

Aug 2024

1 inspections

1 basic

Jan 2025

1 inspections

Jan

Aug 2025

1 inspections

1 high priority

1 basic

Feb 2026

1 inspections

1 high priority

Feb

Inspection History

10 records on file

8 Routine Inspection2 Complaint

Feb 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

Aug 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

3-501.12Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less; or (B) At any temperature if the FOOD remains frozen. −2

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3-501.12Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less; or (B) At any temperature if the FOOD remains frozen. −2

Base deductions−2 pts

Jan 24

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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
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
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−6 pts

Aug 23

Routine Inspection Inspection

3 High2 Basic

5 total3 risk factors

51/100inspection score

−34 pts

High Priority (3)

−30 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGRisk 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
5-202.11A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW*. (P) B) A PLUMBING FIXTURE such as a HANDWASHING SINK, toilet, or urinal shall be EASILY CLEANABLE. Risk Factor−10

Basic (2)

−4 pts

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
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

Base deductions−34 pts

Risk factor bonus (3× +5)−15 pts

Dec 22

Complaint InspectionClean

No violations

100/100inspection score

Dec 22

Complaint InspectionClean

No violations

100/100inspection score

Sep 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 22

Routine Inspection InspectionClean

No violations

100/100inspection score

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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