What is LA Pasada's health inspection score?

LA Pasada has a SafeDine safety score of 99 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Pasada last inspected?

LA Pasada was last inspected on February 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Pasada have?

LA Pasada has 6 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Pasada safe to eat at?

Yes, LA Pasada has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

Official Health Record

LA Pasada

Name: LA Pasada
Address: 1601 SPRINGWELLS, Detroit, 48209
Rating: 99

1601 SPRINGWELLS, Detroit

Last Inspected: 2/6/2026

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0Excellent

Springwells

Ranked #14 of 161 in Springwells

Stable

7 inspections

Last: Feb 6, 2026

high confidence

Directions Order

Inspections

57%

Clean Rate

0.9

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

-1

Final Score

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

+2 pts

100

Latest

100% weight

100

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

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1601 SPRINGWELLS, Detroit, MI 48209

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Violation Timeline

Mar 2021

1 inspections

2 basic

Mar

May 2022

1 inspections

Jul 2023

2 inspections

1 intermediate

1 basic

Jul

Mar 2024

1 inspections

1 intermediate

1 basic

Feb 2025

1 inspections

Feb

Feb 2026

1 inspections

Inspection History

7 records on file

6 Routine Inspection1 Attempt inspection

Feb 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 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

Basic (1)

−2 pts

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

Base deductions−7 pts

Jul 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

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

Basic (1)

−2 pts

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

Base deductions−7 pts

Jul 23

Attempt inspection InspectionClean

No violations

100/100inspection score

May 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 21

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3-304.12During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected locat−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−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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