What is Detroit One Seven Mile Coney Island Llc's health inspection score?

Detroit One Seven Mile Coney Island Llc has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Detroit One Seven Mile Coney Island Llc last inspected?

Detroit One Seven Mile Coney Island Llc was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Detroit One Seven Mile Coney Island Llc have?

Detroit One Seven Mile Coney Island Llc has 7 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Detroit One Seven Mile Coney Island Llc safe to eat at?

Yes, Detroit One Seven Mile Coney Island Llc has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Detroit One Seven Mile Coney Island Llc serve?

Detroit One Seven Mile Coney Island Llc serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Detroit One Seven Mile Coney Island Llc

Name: Detroit One Seven Mile Coney Island Llc
Address: 5 W Seven Mile Rd, Detroit, 48203
Rating: 90

5 W Seven Mile Rd, Detroit

Last Inspected: 1/28/2026

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0Excellent

Deli•Grixdale Farms

Ranked #1 of 19 in Grixdale FarmsBetter than 85% of deli restaurants

Declining

5 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

1.4

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-11 pts

Latest

100% weight

100

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

5 W Seven Mile Rd, Detroit, MI 48203

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Violation Timeline

Oct 2023

1 inspections

1 intermediate

3 basic

Oct

May 2024

1 inspections

1 basic

Dec 2024

1 inspections

Dec

Jul 2025

1 inspections

Jan 2026

1 inspections

1 high priority

1 basic

Jan

Inspection History

5 records on file

5 Routine Inspection

Jan 26

Routine Inspection InspectionLatest

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before usingRisk Factor−10

Basic (1)

−2 pts

4-602.12(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.−2

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 24

Routine Inspection InspectionClean

No violations

100/100inspection score

May 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2

Base deductions−2 pts

Oct 23

Routine Inspection Inspection

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5

Basic (3)

−6 pts

3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
5-501.113Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept tightly covered, unless they are in continuous use. −2

Base deductions−11 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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