What is Unique Coney Island Express's health inspection score?

Unique Coney Island Express has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Unique Coney Island Express last inspected?

Unique Coney Island Express was last inspected on May 24, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Unique Coney Island Express have?

Unique Coney Island Express has 5 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Unique Coney Island Express safe to eat at?

Unique Coney Island Express has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Unique Coney Island Express serve?

Unique Coney Island Express serves Deli cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Unique Coney Island Express

Name: Unique Coney Island Express
Address: 4704 ANTHONY WAYNE DR, Detroit, 48201
Rating: 50

4704 ANTHONY WAYNE DR, Detroit

Data may be outdated — inspected 5/24/2024

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0Fair

Deli•Midtown

Ranked #170 of 315 in MidtownBetter than 37% of deli restaurants

Declining

3 inspections

Last: May 24, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

1.7

Avg Violations

23 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

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

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

-11 pts

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

4704 ANTHONY WAYNE DR, Detroit, MI 48201

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Violation Timeline

Mar 2023

1 inspections

Mar

Oct 2023

1 inspections

2 high priority

1 basic

May 2024

1 inspections

2 high priority

May

Inspection History

3 records on file

3 Routine Inspection

May 24

Routine Inspection InspectionLatest

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 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
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

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

Routine Inspection Inspection

2 High1 Basic

3 total2 risk factors

68/100inspection score

−22 pts

High Priority (2)

−20 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
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

Basic (1)

−2 pts

6-301.14A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. −2

Base deductions−22 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Community Reviews

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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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