What is Captain Jay's Fish & Chicken #108's health inspection score?

Captain Jay's Fish & Chicken #108 has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Captain Jay's Fish & Chicken #108 last inspected?

Captain Jay's Fish & Chicken #108 was last inspected on March 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Captain Jay's Fish & Chicken #108 have?

Captain Jay's Fish & Chicken #108 has 16 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Captain Jay's Fish & Chicken #108 safe to eat at?

Yes, Captain Jay's Fish & Chicken #108 has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Captain Jay's Fish & Chicken #108 serve?

Captain Jay's Fish & Chicken #108 serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Captain Jay's Fish & Chicken #108

Name: Captain Jay's Fish & Chicken #108
Address: 14401 HARPER AVE, Detroit, 48224
Rating: 100

14401 HARPER AVE, Detroit

Last Inspected: 3/17/2026

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0Excellent

Seafood•Outer Drive-Hayes

Ranked #4 of 40 in Outer Drive-HayesBetter than 58% of seafood restaurants

Stable

9 inspections

Last: Mar 17, 2026

high confidence

Directions Order

Inspections

44%

Clean Rate

1.8

Avg Violations

1 month 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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

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

14401 HARPER AVE, Detroit, MI 48224

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Violation Timeline

Nov 2021

1 inspections

2 intermediate

3 basic

Nov

Apr 2022

1 inspections

1 intermediate

3 basic

Jan 2023

1 inspections

Jan

Dec 2023

1 inspections

2 high priority

1 intermediate

May 2024

1 inspections

3 basic

May

Jan 2025

1 inspections

1 high priority

Jul 2025

1 inspections

Jul

Jan 2026

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

9 records on file

1 Complaint8 Routine Inspection

Mar 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Jan 26

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3-401.14Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration; (P) (B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) under ¶ 3-501.14(A); (P) (C) After cooling, held frozen or cold, as specified for POTENTIALLY HAZARDOUS FOOD (TIME/TRisk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

May 24

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3-303.12PACKAGED FOOD may not be stored in direct contact with ice or water, except as allowed by LAW. −2
4-301.14Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. −2
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−6 pts

Dec 23

Routine Inspection Inspection

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 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 usingRisk Factor−10
7-204.11Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in this code. (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

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 22

Routine Inspection Inspection

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened−5

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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−11 pts

Nov 21

Routine Inspection Inspection

2 Med3 Basic

5 total

84/100inspection score

−16 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
3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened−5

Basic (3)

−6 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
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

Base deductions−16 pts

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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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