What is A M Fish & Chicken Market Llc's health inspection score?

A M Fish & Chicken Market Llc has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was A M Fish & Chicken Market Llc last inspected?

A M Fish & Chicken Market Llc was last inspected on May 2, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does A M Fish & Chicken Market Llc have?

A M Fish & Chicken Market Llc has 7 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is A M Fish & Chicken Market Llc safe to eat at?

A M Fish & Chicken Market Llc has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does A M Fish & Chicken Market Llc serve?

A M Fish & Chicken Market Llc serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

A M Fish & Chicken Market Llc

Name: A M Fish & Chicken Market Llc
Address: 16645 W Warren, Detroit, 48226
Rating: 57

16645 W Warren, Detroit

Data may be outdated — inspected 5/2/2024

▼Declining

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0Fair

Seafood•Warren Ave Community

Ranked #26 of 82 in Warren Ave CommunityBetter than 58% of seafood restaurants

Declining

3 inspections

Last: May 2, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

2.3

Avg Violations

24 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 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

-15 pts

Latest

100% weight

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

16645 W Warren, Detroit, MI 48226

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Violation Timeline

Oct 2021

1 inspections

Oct

Dec 2023

1 inspections

3 intermediate

May 2024

1 inspections

1 high priority

3 intermediate

May

Inspection History

3 records on file

2 Routine Inspection1 Preopening/COO

May 24

Routine Inspection InspectionLatest

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 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

Intermediate (3)

−15 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
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
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

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Routine Inspection Inspection

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 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
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
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−15 pts

Oct 21

Preopening/COO 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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