What is Bangkok 96's health inspection score?

Bangkok 96 has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bangkok 96 last inspected?

Bangkok 96 was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bangkok 96 have?

Bangkok 96 has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bangkok 96 safe to eat at?

Bangkok 96 has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bangkok 96 serve?

Bangkok 96 serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bangkok 96

Name: Bangkok 96
Address: 474 PETERBORO #103, Detroit, 48201
Rating: 65

474 PETERBORO #103, Detroit

Last Inspected: 3/3/2026

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0Fair

Thai•Midtown

Ranked #147 of 315 in MidtownBetter than 76% of thai restaurants

Declining

7 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.1

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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

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

-15 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

474 PETERBORO #103, Detroit, MI 48201

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Violation Timeline

Mar 2022

1 inspections

2 high priority

1 intermediate

Mar

Feb 2023

1 inspections

2 high priority

1 intermediate

1 basic

Sep 2023

1 inspections

1 intermediate

1 basic

Sep

Mar 2024

1 inspections

Apr 2024

1 inspections

2 high priority

1 intermediate

1 basic

Apr

Jul 2025

1 inspections

1 intermediate

2 basic

Mar 2026

1 inspections

2 high priority

3 intermediate

1 basic

Mar

Inspection History

7 records on file

6 Routine Inspection1 Complaint

Mar 26

Routine Inspection InspectionLatest

2 High3 Med1 Basic

6 total2 risk factors

53/100inspection score

−37 pts

High Priority (2)

−20 pts

4-703.11After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED by an approved process. Risk Factor−10
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

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
3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Ad−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 (1)

−2 pts

4-101.11Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be : (A) Safe;(P) (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. −2

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5

Basic (2)

−4 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−9 pts

Apr 24

Routine Inspection Inspection

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

3-304.15(A) SINGLE-USE gloves shall be used for one task only and discarded when damaged, soiled, or when interruptions occur in the operation. (P) (B) Slash-resistant and cloth gloves shall be used in direct contact only with FOOD that is subsequently cooked. Gloves used with ready-to-eat foods shall be smooth, durable and non-absorbant. 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

Intermediate (1)

−5 pts

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

Basic (1)

−2 pts

4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Complaint InspectionClean

No violations

100/100inspection score

Sep 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

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 (1)

−2 pts

6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2

Base deductions−7 pts

Feb 23

Routine Inspection Inspection

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk Factor−10
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

Intermediate (1)

−5 pts

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

Basic (1)

−2 pts

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

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

Mar 22

Routine Inspection Inspection

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk Factor−10
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

Intermediate (1)

−5 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

Base deductions−25 pts

Risk factor bonus (2× +5)−10 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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