What is Little Caesar's #166's health inspection score?

Little Caesar's #166 has a SafeDine safety score of 88 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Little Caesar's #166 last inspected?

Little Caesar's #166 was last inspected on April 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Caesar's #166 have?

Little Caesar's #166 has 16 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Caesar's #166 safe to eat at?

Yes, Little Caesar's #166 has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Little Caesar's #166

Name: Little Caesar's #166
Address: 4635 W Vernor St, Detroit, 48209
Rating: 88

4635 W Vernor St, Detroit

Last Inspected: 4/24/2026

▲Improving

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0Excellent

Central Southwest

Ranked #57 of 195 in Central Southwest

Improving

6 inspections

Last: Apr 24, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) 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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4635 W Vernor St, Detroit, MI 48209

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Violation Timeline

Jan 2022

1 inspections

4 basic

Jan

Mar 2023

1 inspections

1 intermediate

3 basic

Feb 2024

1 inspections

Feb

Jan 2025

1 inspections

Oct 2025

1 inspections

2 high priority

1 intermediate

2 basic

Oct

Apr 2026

1 inspections

3 basic

Inspection History

6 records on file

1 Complaint5 Routine Inspection

Apr 26

Complaint InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−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
6-501.13 Except as otherwise allowed, only dustless methods of cleaning shall be used. −2

Base deductions−6 pts

Oct 25

Routine Inspection Inspection

2 High1 Med2 Basic

5 total2 risk factors

61/100inspection score

−29 pts

High Priority (2)

−20 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. Risk Factor−10
5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Risk Factor−10

Intermediate (1)

−5 pts

5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

Basic (2)

−4 pts

6-305.11(A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. −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

Base deductions−29 pts

Risk factor bonus (2× +5)−10 pts

Jan 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 23

Routine Inspection Inspection

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 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

Basic (3)

−6 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
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
MFL289.4119Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be consp−2

Base deductions−11 pts

Jan 22

Routine Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 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
6-305.11(A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. −2
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
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

Base deductions−8 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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