What is Papa's Pizza's health inspection score?

Papa's Pizza has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Papa's Pizza last inspected?

Papa's Pizza was last inspected on July 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Papa's Pizza have?

Papa's Pizza has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Papa's Pizza safe to eat at?

Papa's Pizza has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Papa's Pizza serve?

Papa's Pizza serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Papa's Pizza

Name: Papa's Pizza
Address: 17137 HARPER AVE, Detroit, 48224
Rating: 70

17137 HARPER AVE, Detroit

Last inspected 9mo ago

▲Improving

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0Good

Italian•Cornerstone Village

Ranked #41 of 104 in Cornerstone VillageBetter than 39% of italian restaurants

Improving

4 inspections

Last: Jul 2, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

3.3

Avg Violations

9 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

17137 HARPER AVE, Detroit, MI 48224

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Violation Timeline

Apr 2021

1 inspections

Apr

Jul 2023

1 inspections

2 high priority

3 intermediate

2 basic

Jul 2024

1 inspections

1 high priority

1 intermediate

Jul

Jul 2025

1 inspections

1 high priority

1 intermediate

2 basic

Inspection History

4 records on file

3 Routine Inspection1 COVID19 Complaint

Jul 25

Routine Inspection InspectionLatest

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

7-301.11POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. (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 (2)

−4 pts

3-501.13POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. −2
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

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

3-501.14(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours, from 135ºF to 70ºF; and (P) (2) Within 4 hours, from 70ºF to 41ºF or less (P) (B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41F or less. (P) (C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LRisk Factor−10

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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Routine Inspection Inspection

2 High3 Med2 Basic

7 total2 risk factors

51/100inspection score

−39 pts

High Priority (2)

−20 pts

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
5-202.14A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P) Risk 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
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
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 (2)

−4 pts

4-603.13Soiled items to be cleaned in a WAREWASHING machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain. −2
5-501.115A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. −2

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Apr 21

COVID19 Complaint InspectionClean

No violations

100/100inspection score

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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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