What is Reshmi Sweets & Cafe's health inspection score?

Reshmi Sweets & Cafe has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reshmi Sweets & Cafe last inspected?

Reshmi Sweets & Cafe was last inspected on August 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reshmi Sweets & Cafe have?

Reshmi Sweets & Cafe has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reshmi Sweets & Cafe safe to eat at?

Reshmi Sweets & Cafe has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Reshmi Sweets & Cafe

Name: Reshmi Sweets & Cafe
Address: 12170 CONANT AVE, Detroit, 48212
Rating: 51

12170 CONANT AVE, Detroit

Data may be outdated — inspected 8/4/2023

▼Declining

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0Fair

Buffalo Charles

Ranked #10 of 26 in Buffalo Charles

Declining

4 inspections

Last: Aug 4, 2023

low confidence

Directions Order

Inspections

50%

Clean Rate

3.5

Avg Violations

35 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

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

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-43 pts

Latest

100% weight

100

2nd

60% weight

Real-time Score: 43/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) 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

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12170 CONANT AVE, Detroit, MI 48212

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Violation Timeline

Jul 2021

1 inspections

1 high priority

6 basic

Jul

Mar 2022

1 inspections

Jan 2023

1 inspections

Jan

Aug 2023

1 inspections

2 high priority

1 intermediate

4 basic

Inspection History

4 records on file

4 Routine Inspection

Aug 23

Routine Inspection InspectionLatest

2 High1 Med4 Basic

7 total2 risk factors

57/100inspection score

−33 pts

High Priority (2)

−20 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
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

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 (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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-304.11If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. −2
4-501.14A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned as required. −2

Base deductions−33 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 21

Routine Inspection Inspection

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

4-101.11Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be : (A) Safe;(P) (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Risk Factor−10

Basic (6)

−12 pts

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
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −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
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
4-602.12(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
6-202.15Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law. −2

Base deductions−22 pts

Risk factor bonus (1× +5)−5 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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