What is Prince Pizza Chicken & Ribs's health inspection score?

Prince Pizza Chicken & Ribs has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Prince Pizza Chicken & Ribs last inspected?

Prince Pizza Chicken & Ribs was last inspected on September 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Prince Pizza Chicken & Ribs have?

Prince Pizza Chicken & Ribs has 6 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Prince Pizza Chicken & Ribs safe to eat at?

Yes, Prince Pizza Chicken & Ribs has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Prince Pizza Chicken & Ribs serve?

Prince Pizza Chicken & Ribs serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Prince Pizza Chicken & Ribs

Name: Prince Pizza Chicken & Ribs
Address: 13000 E Seven Mile Rd, Detroit, 48205
Rating: 86

13000 E Seven Mile Rd, Detroit

Last Inspected: 9/23/2025

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0Excellent

Italian•Von Steuben

Ranked #4 of 20 in Von SteubenBetter than 39% of italian restaurants

Declining

7 inspections

Last: Sep 23, 2025

medium confidence

Directions Order

Inspections

57%

Clean Rate

0.9

Avg Violations

7 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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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

13000 E Seven Mile Rd, Detroit, MI 48205

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Violation Timeline

Sep 2021

1 inspections

1 high priority

Sep

Apr 2022

1 inspections

Dec 2022

1 inspections

Dec

Aug 2023

1 inspections

2 basic

Mar 2024

1 inspections

Mar

Nov 2024

1 inspections

Sep 2025

1 inspections

1 high priority

2 basic

Sep

Inspection History

7 records on file

7 Routine Inspection

Sep 25

Routine Inspection InspectionLatest

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 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 usingRisk Factor−10

Basic (2)

−4 pts

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
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 23

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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−4 pts

Dec 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 21

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 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

Base deductions−10 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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