What is The Big Salad's health inspection score?

The Big Salad has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Big Salad last inspected?

The Big Salad was last inspected on May 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Big Salad have?

The Big Salad has 5 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Big Salad safe to eat at?

The Big Salad has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Big Salad serve?

The Big Salad serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Big Salad

Name: The Big Salad
Address: 651 E Jefferson, Detroit, 48226
Rating: 79

651 E Jefferson, Detroit

Data may be outdated — inspected 5/7/2024

▲Improving

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0Good

American•Downtown

Ranked #844 of 1000 in DowntownBetter than 17% of american restaurants

Improving

5 inspections

Last: May 7, 2024

low confidence

Directions Order

Inspections

40%

Clean Rate

Avg Violations

23 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

651 E Jefferson, Detroit, MI 48226

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Violation Timeline

Feb 2022

1 inspections

1 intermediate

1 basic

Feb

Jul 2022

1 inspections

1 high priority

Apr 2023

1 inspections

1 high priority

1 intermediate

Apr

Nov 2023

1 inspections

May 2024

1 inspections

May

Inspection History

5 records on file

5 Routine Inspection

May 24

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Nov 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 23

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

4-501.114A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifiRisk Factor−10

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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 22

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

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

3-304.14(A) Cloths that are in use for wiping FOOD spills on TABLEWARE shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and equipment shall be held between uses in a chemical sanitizer solution, and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions shall be free of FOOD debris or visible so−2

Base deductions−7 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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