What is Papa's Pizza's health inspection score?

Papa's Pizza has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Papa's Pizza last inspected?

Papa's Pizza was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Papa's Pizza have?

Papa's Pizza has 13 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Papa's Pizza safe to eat at?

Yes, Papa's Pizza has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Papa's Pizza serve?

Papa's Pizza serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Papa's Pizza

Name: Papa's Pizza
Address: 2697 GRAND BLVD W, Detroit, 48208
Rating: 94

2697 GRAND BLVD W, Detroit

Last Inspected: 11/17/2025

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0Excellent

Italian•Virginia Park Community

Ranked #7 of 37 in Virginia Park CommunityBetter than 94% of italian restaurants

Improving

7 inspections

Last: Nov 17, 2025

high confidence

Directions Order

Inspections

29%

Clean Rate

1.9

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

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

2697 GRAND BLVD W, Detroit, MI 48208

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2021

1 inspections

Apr

Jan 2022

1 inspections

2 intermediate

1 basic

Nov 2022

1 inspections

2 intermediate

1 basic

Nov

Aug 2023

1 inspections

Mar 2024

1 inspections

2 intermediate

Mar

May 2025

1 inspections

1 intermediate

3 basic

Nov 2025

1 inspections

1 basic

Nov

Inspection History

7 records on file

5 Routine Inspection2 Complaint

Nov 25

Routine Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

May 25

Routine Inspection Inspection

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

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. −5

Basic (3)

−6 pts

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
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
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−11 pts

Mar 24

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 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
4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−5

Base deductions−10 pts

Aug 23

Complaint InspectionClean

No violations

100/100inspection score

Nov 22

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

6-301.11Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) −5
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

Basic (1)

−2 pts

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−12 pts

Jan 22

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 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
4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−5

Basic (1)

−2 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

Base deductions−12 pts

Apr 21

Complaint InspectionClean

No violations

100/100inspection score

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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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