What is Happy's Pizza #100's health inspection score?

Happy's Pizza #100 has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happy's Pizza #100 last inspected?

Happy's Pizza #100 was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happy's Pizza #100 have?

Happy's Pizza #100 has 37 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happy's Pizza #100 safe to eat at?

Happy's Pizza #100 has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Happy's Pizza #100 serve?

Happy's Pizza #100 serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Happy's Pizza #100

Name: Happy's Pizza #100
Address: 7731 E Seven mile Rd, Detroit, 48234
Rating: 66

7731 E Seven mile Rd, Detroit

Last Inspected: 3/19/2026

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0Fair

Italian•Nortown

Ranked #7 of 36 in NortownBetter than 39% of italian restaurants

Declining

8 inspections

Last: Mar 19, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

4.6

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

11x

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-11 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

7731 E Seven mile Rd, Detroit, MI 48234

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Violation Timeline

Jan 2022

1 inspections

1 intermediate

2 basic

Jan

Feb 2023

1 inspections

Jan 2024

2 inspections

5 intermediate

3 basic

Jan

Aug 2024

1 inspections

1 high priority

5 intermediate

4 basic

Mar 2025

1 inspections

1 high priority

3 intermediate

3 basic

Mar

Oct 2025

1 inspections

2 intermediate

3 basic

Mar 2026

1 inspections

2 high priority

2 intermediate

Mar

Inspection History

8 records on file

8 Routine Inspection

Mar 26

Routine Inspection InspectionLatest

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 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 displaRisk Factor−10
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

Intermediate (2)

−10 pts

3-202.15FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. (Pf) −5
7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Routine Inspection Inspection

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 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
6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −5

Basic (3)

−6 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
4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −2
5-501.19(A) An area designated for REFUSE, recyclables, returnables, and, unless otherwise approved, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and a public health HAZARD or nuisance is not created. (B) The location of receptacles and waste handling units for REFUSE, recyclables, and returnables may not create a public health HAZARD or nuisance or interfere with the cleaning−2

Base deductions−16 pts

Mar 25

Routine Inspection Inspection

1 High3 Med3 Basic

7 total1 risk factor

64/100inspection score

−31 pts

High Priority (1)

−10 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

Intermediate (3)

−15 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
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
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

Basic (3)

−6 pts

3-501.13POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. −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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Routine Inspection Inspection

1 High5 Med4 Basic

10 total1 risk factor

52/100inspection score

−43 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

Intermediate (5)

−25 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
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
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5
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
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 (4)

−8 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-201.11Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. −2
3-501.11Stored frozen FOODS shall be maintained frozen. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−43 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Routine Inspection Inspection

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5
2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (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
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

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −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
3-501.13POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. −2

Base deductions−31 pts

Jan 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 22

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 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

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−9 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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