What is LA Palapa Del Parian's health inspection score?

LA Palapa Del Parian has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Palapa Del Parian last inspected?

LA Palapa Del Parian was last inspected on February 4, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Palapa Del Parian have?

LA Palapa Del Parian has 8 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Palapa Del Parian safe to eat at?

LA Palapa Del Parian has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does LA Palapa Del Parian serve?

LA Palapa Del Parian serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Palapa Del Parian

Name: LA Palapa Del Parian
Address: 1633 LAWNDALE, Detroit, 48209
Rating: 71

1633 LAWNDALE, Detroit

Data may be outdated — inspected 2/4/2024

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0Good

American•Springwells

Ranked #64 of 158 in SpringwellsBetter than 17% of american restaurants

Stable

3 inspections

Last: Feb 4, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

2.7

Avg Violations

27 months 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

Pest issues

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

Latest

100% weight

100

2nd

60% 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

1633 LAWNDALE, Detroit, MI 48209

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Violation Timeline

Sep 2021

1 inspections

3 high priority

2 intermediate

2 basic

Sep

Oct 2022

1 inspections

Feb 2024

1 inspections

1 intermediate

Feb

Inspection History

3 records on file

2 Routine Inspection1 Complaint

Feb 24

Routine Inspection InspectionLatest

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

4-301.11EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as required. (Pf) −5

Base deductions−5 pts

Oct 22

Complaint InspectionClean

No violations

100/100inspection score

Sep 21

Routine Inspection Inspection

3 High2 Med2 Basic

7 total3 risk factors

41/100inspection score

−44 pts

High Priority (3)

−30 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
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
MFL289.6149Definitions; satisfaction of section 3-603.11 of food code; statement; disclosures and reminders; text; exemptions.* Sec. 6149. (1) As used in this section: (P) (a) " Publicly available" means accessible to consumers, without their having to request it, before their placing food orders or making their selections. (b) " Selection information" means whatever consumers read to make their order selections, such as menu, table tent, placard, chalkboard, or other writtRisk Factor−10

Intermediate (2)

−10 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
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

6-202.15Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Unless otherwise allowed by law. −2
MFL289.6141Sec. 6141. (1) A food service establishment in which solid foods are sold and consumed on the premises shall prominently display a poster in the kitchen area of the food service establishment diagramming and explaining the antichoking techniques safe for both adults and children approved by the department for dislodging foreign obstacles caught in the throat of a choking person.−2

Base deductions−44 pts

Risk factor bonus (3× +5)−15 pts

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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