What is K & K Krispy Chicken And Fish Llc's health inspection score?

K & K Krispy Chicken And Fish Llc has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was K & K Krispy Chicken And Fish Llc last inspected?

K & K Krispy Chicken And Fish Llc was last inspected on February 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does K & K Krispy Chicken And Fish Llc have?

K & K Krispy Chicken And Fish Llc has 8 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is K & K Krispy Chicken And Fish Llc safe to eat at?

K & K Krispy Chicken And Fish Llc has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does K & K Krispy Chicken And Fish Llc serve?

K & K Krispy Chicken And Fish Llc serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

K & K Krispy Chicken And Fish Llc

Name: K & K Krispy Chicken And Fish Llc
Address: 19030 VAN DYKE AVE, Detroit, 48234
Rating: 78

19030 VAN DYKE AVE, Detroit

Data may be outdated — inspected 2/5/2025

▲Improving

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0Good

Seafood•Mount Olivet

Ranked #5 of 11 in Mount OlivetBetter than 58% of seafood restaurants

Improving

5 inspections

Last: Feb 5, 2025

low confidence

Directions Order

Inspections

40%

Clean Rate

1.6

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

100

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

19030 VAN DYKE AVE, Detroit, MI 48234

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Violation Timeline

Oct 2022

2 inspections

1 basic

Oct

Nov 2023

1 inspections

1 high priority

1 intermediate

Jun 2024

1 inspections

1 high priority

1 intermediate

3 basic

Jun

Feb 2025

1 inspections

Inspection History

5 records on file

1 Closed - attempt ins2 Routine Inspection2 Preopening/New

Feb 25

Closed - attempt ins InspectionLatestClean

No violations

100/100inspection score

Jun 24

Routine Inspection Inspection

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 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 displaRisk 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

Basic (3)

−6 pts

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
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 displa−2
3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−2

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

2-201.11The PERMIT HOLDER shall require FOOD EMPLOYEE applicants and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.(P) Risk Factor−10

Intermediate (1)

−5 pts

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

Risk factor bonus (1× +5)−5 pts

Oct 22

Preopening/New Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2

Base deductions−2 pts

Oct 22

Preopening/New 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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