What is NU Wave Fish & Chicken's health inspection score?

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

When was NU Wave Fish & Chicken last inspected?

NU Wave Fish & Chicken was last inspected on March 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does NU Wave Fish & Chicken have?

NU Wave Fish & Chicken has 12 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is NU Wave Fish & Chicken safe to eat at?

Yes, NU Wave Fish & Chicken has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does NU Wave Fish & Chicken serve?

NU Wave Fish & Chicken serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

NU Wave Fish & Chicken

Name: NU Wave Fish & Chicken
Address: 15030 E Eight Mile, Detroit, 48205
Rating: 100

15030 E Eight Mile, Detroit

Last Inspected: 3/5/2026

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0Excellent

Seafood•Regent Park

Ranked #4 of 47 in Regent Park

Stable

7 inspections

Last: Mar 5, 2026

high confidence

Directions Order

Inspections

71%

Clean Rate

1.7

Avg Violations

3 months ago

Last Inspected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

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

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15030 E Eight Mile, Detroit, MI 48205

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Violation Timeline

May 2024

1 inspections

1 intermediate

May

Sep 2024

1 inspections

1 high priority

3 intermediate

7 basic

Jan 2025

1 inspections

Jan

Mar 2025

1 inspections

Apr 2025

1 inspections

Apr

Nov 2025

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

7 records on file

3 Complaint4 Routine Inspection

Mar 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Nov 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Complaint InspectionClean

No violations

100/100inspection score

Jan 25

Complaint InspectionClean

No violations

100/100inspection score

Sep 24

Routine Inspection Inspection

1 High3 Med7 Basic

11 total1 risk factor

56/100inspection score

−39 pts

High Priority (1)

−10 pts

4-702.11UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (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
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

Basic (7)

−14 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
4-701.10EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −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
6-201.11Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

May 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 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

Base deductions−5 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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