What is Ross Catering's health inspection score?

Ross Catering 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 Ross Catering last inspected?

Ross Catering was last inspected on December 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ross Catering have?

Ross Catering has 10 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ross Catering safe to eat at?

Yes, Ross Catering 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 Ross Catering serve?

Ross Catering serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ross Catering

Name: Ross Catering
Address: 9628 HARPER AVE, Detroit, 48213
Rating: 86

9628 HARPER AVE, Detroit

Last Inspected: 12/9/2025

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0Excellent

American•Airport Sub

Ranked #16 of 147 in Airport SubBetter than 17% of american restaurants

Declining

7 inspections

Last: Dec 9, 2025

high confidence

Directions Order

Inspections

57%

Clean Rate

1.4

Avg Violations

4 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

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-17 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

9628 HARPER AVE, Detroit, MI 48213

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Violation Timeline

Sep 2021

1 inspections

2 intermediate

4 basic

Sep

Sep 2022

1 inspections

Sep 2023

1 inspections

1 basic

Sep

Feb 2024

1 inspections

Oct 2024

1 inspections

Oct

Jun 2025

1 inspections

Dec 2025

1 inspections

1 high priority

2 intermediate

Dec

Inspection History

7 records on file

7 Routine Inspection

Dec 25

Routine Inspection InspectionLatest

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

3-501.14(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours, from 135ºF to 70ºF; and (P) (2) Within 4 hours, from 70ºF to 41ºF or less (P) (B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41F or less. (P) (C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LRisk Factor−10

Intermediate (2)

−10 pts

3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Ad−5
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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 23

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 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 FOO−2

Base deductions−2 pts

Sep 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Sep 21

Routine Inspection Inspection

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Basic (4)

−8 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −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
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2
6-501.110(A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. −2

Base deductions−18 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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