What is Detroit's Finest Coney Island's health inspection score?

Detroit's Finest Coney Island has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Detroit's Finest Coney Island last inspected?

Detroit's Finest Coney Island was last inspected on September 30, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Detroit's Finest Coney Island have?

Detroit's Finest Coney Island has 7 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Detroit's Finest Coney Island safe to eat at?

Detroit's Finest Coney Island has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Detroit's Finest Coney Island serve?

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

Official Health Record

Detroit's Finest Coney Island

Name: Detroit's Finest Coney Island
Address: 12930 E Eight Mile, Detroit, 48205
Rating: 56

12930 E Eight Mile, Detroit

Data may be outdated — inspected 9/30/2021

▲Improving

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0Fair

Deli•Conner Creek

Ranked #12 of 46 in Conner CreekBetter than 40% of deli restaurants

Improving

3 inspections

Last: Sep 30, 2021

low confidence

Directions Order

Inspections

67%

Clean Rate

2.3

Avg Violations

55 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

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

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

100

Latest

100% weight

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

12930 E Eight Mile, Detroit, MI 48205

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Violation Timeline

May 2021

1 inspections

May

Aug 2021

1 inspections

3 high priority

2 intermediate

2 basic

Sep 2021

1 inspections

Sep

Inspection History

3 records on file

1 Complaint1 Routine Inspection1 COVID19 Complaint

Sep 21

Complaint InspectionLatestClean

No violations

100/100inspection score

Aug 21

Routine Inspection Inspection

3 High2 Med2 Basic

7 total3 risk factors

41/100inspection score

−44 pts

High Priority (3)

−30 pts

3-301.11(A) To prevent food contamination FOOD EMPLOYEES shall properly wash their hands. (B) FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. (P) (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. (Pf) Risk 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
2-301.14FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES (P) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic anRisk Factor−10

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
8-301.11A PERSON may not operate a FOOD ESTABLISHMENT without a valid PERMIT to operate issued by the REGULATORY AUTHORITY.−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
6-202.15Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law. −2

Base deductions−44 pts

Risk factor bonus (3× +5)−15 pts

May 21

COVID19 Complaint InspectionClean

No violations

100/100inspection score

Community Reviews

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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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