What is Zorba's Coney Island's health inspection score?

Zorba's Coney Island has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zorba's Coney Island last inspected?

Zorba's Coney Island was last inspected on December 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zorba's Coney Island have?

Zorba's Coney Island has 15 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zorba's Coney Island safe to eat at?

Zorba's Coney Island has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Zorba's Coney Island serve?

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

Official Health Record

Zorba's Coney Island

Name: Zorba's Coney Island
Address: 11701 E McNichols Ave, Detroit, 48205
Rating: 77

11701 E McNichols Ave, Detroit

Last Inspected: 12/11/2025

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0Good

Deli•Von Steuben

Ranked #5 of 20 in Von SteubenBetter than 65% of deli restaurants

Declining

8 inspections

Last: Dec 11, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

1.9

Avg Violations

6 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

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

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

-16 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) 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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11701 E McNichols Ave, Detroit, MI 48205

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Violation Timeline

Dec 2021

1 inspections

2 basic

Dec

Sep 2022

1 inspections

Jul 2023

1 inspections

2 high priority

3 intermediate

4 basic

Jul

Jan 2024

1 inspections

May 2024

1 inspections

May

Aug 2024

1 inspections

Feb 2025

1 inspections

1 high priority

1 basic

Feb

Dec 2025

1 inspections

2 high priority

Inspection History

8 records on file

7 Routine Inspection1 Complaint

Dec 25

Routine Inspection InspectionLatest

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 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 uRisk 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

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Feb 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

3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−2

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Routine Inspection InspectionClean

No violations

100/100inspection score

May 24

Complaint InspectionClean

No violations

100/100inspection score

Jan 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 23

Routine Inspection Inspection

2 High3 Med4 Basic

9 total2 risk factors

47/100inspection score

−43 pts

High Priority (2)

−20 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
2-201.11The PERMIT HOLDER shall require FOOD EMPLOYEE applicants and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.(P) Risk Factor−10

Intermediate (3)

−15 pts

4-502.11(A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.−5
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) −5
2-102.11The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. (Pf)−5

Basic (4)

−8 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed −2
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
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
6-301.14A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. −2

Base deductions−43 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 21

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −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−4 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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