What is Paleteria Michoacanita's health inspection score?

Paleteria Michoacanita has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Paleteria Michoacanita last inspected?

Paleteria Michoacanita was last inspected on November 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Paleteria Michoacanita have?

Paleteria Michoacanita has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Paleteria Michoacanita safe to eat at?

Paleteria Michoacanita has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Paleteria Michoacanita serve?

Paleteria Michoacanita serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Paleteria Michoacanita

Name: Paleteria Michoacanita
Address: 4336 W VERNOR HWY, Detroit, 48209
Rating: 44

4336 W VERNOR HWY, Detroit

Data may be outdated — inspected 11/1/2023

▲Improving

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0Poor

American•Central Southwest

Ranked #101 of 193 in Central SouthwestBetter than 17% of american restaurants

Improving

3 inspections

Last: Nov 1, 2023

low confidence

Directions Order

Inspections

67%

Clean Rate

4.7

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+33 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

4336 W VERNOR HWY, Detroit, MI 48209

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Violation Timeline

Aug 2023

1 inspections

Aug

Sep 2023

1 inspections

4 high priority

6 intermediate

4 basic

Nov 2023

1 inspections

Nov

Inspection History

3 records on file

3 Routine Inspection

Nov 23

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Sep 23

Routine Inspection Inspection

4 High6 Med4 Basic

14 total4 risk factors

2/100inspection score

−78 pts

High Priority (4)

−40 pts

4-702.11UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) Risk Factor−10
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. Risk Factor−10
5-205.14A reservoir that is used to supply water to a device such as a produce fogger shall be: properly maintained and cleaned in accordance with manufacturer's spec's or as required in this code, whichever is more stringent. (P) Risk Factor−10
4-703.11After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED by an approved process. Risk Factor−10

Intermediate (6)

−30 pts

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
4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−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
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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5
4-501.116Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. (Pf) −5

Basic (4)

−8 pts

6-501.114The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional, no longer used and free of litter. −2
MFL289.2129Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a fo−2
4-603.16Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution by APPROVED procedures. −2
1-101.10These provisions shall be known as the Food Code, hereinafter referred to as "this Code." −2

Base deductions−78 pts

Risk factor bonus (4× +5)−20 pts

Aug 23

Routine Inspection 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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