What is Daily Catch Fish, Chicken & Shrimp's health inspection score?

Daily Catch Fish, Chicken & Shrimp 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 Daily Catch Fish, Chicken & Shrimp last inspected?

Daily Catch Fish, Chicken & Shrimp was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Daily Catch Fish, Chicken & Shrimp have?

Daily Catch Fish, Chicken & Shrimp has 9 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Daily Catch Fish, Chicken & Shrimp safe to eat at?

Yes, Daily Catch Fish, Chicken & Shrimp has an excellent safety record with a score of 99/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Daily Catch Fish, Chicken & Shrimp serve?

Daily Catch Fish, Chicken & Shrimp serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Daily Catch Fish, Chicken & Shrimp

Name: Daily Catch Fish, Chicken & Shrimp
Address: 14308 GRATIOT AVE, Detroit, 48205
Rating: 99

14308 GRATIOT AVE, Detroit

Last Inspected: 4/20/2026

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0Excellent

Seafood•Regent Park

Ranked #5 of 47 in Regent ParkBetter than 48% of seafood restaurants

Stable

9 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

56%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

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

-1 pts

Best practices • 2 pts each

Inspection Timeline

+1 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

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14308 GRATIOT AVE, Detroit, MI 48205

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Violation Timeline

Mar 2022

1 inspections

1 high priority

Mar

Oct 2022

1 inspections

Nov 2023

1 inspections

2 intermediate

Nov

Jan 2024

2 inspections

Apr 2024

1 inspections

1 high priority

1 intermediate

2 basic

Apr

Oct 2024

1 inspections

Aug 2025

1 inspections

2 basic

Aug

Apr 2026

1 inspections

Inspection History

9 records on file

3 Complaint6 Routine Inspection

Apr 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Aug 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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
4-602.11(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 u−2

Base deductions−4 pts

Oct 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 24

Routine Inspection Inspection

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 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 uRisk Factor−10

Intermediate (1)

−5 pts

7-202.11(A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (Pf) (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.−5

Basic (2)

−4 pts

2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−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

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Complaint InspectionClean

No violations

100/100inspection score

Jan 24

Complaint InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 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
6-301.12Each 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

Base deductions−10 pts

Oct 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 22

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 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 displayed Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 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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