What is Basha's Hot Chicken & Seafood's health inspection score?

Basha's Hot Chicken & Seafood has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Basha's Hot Chicken & Seafood last inspected?

Basha's Hot Chicken & Seafood was last inspected on November 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Basha's Hot Chicken & Seafood have?

Basha's Hot Chicken & Seafood has 12 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Basha's Hot Chicken & Seafood safe to eat at?

Basha's Hot Chicken & Seafood has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Basha's Hot Chicken & Seafood serve?

Basha's Hot Chicken & Seafood serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Basha's Hot Chicken & Seafood

Name: Basha's Hot Chicken & Seafood
Address: 15834 W 7 MILE RD, Detroit, 48235
Rating: 73

15834 W 7 MILE RD, Detroit

Last Inspected: 11/13/2025

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0Good

Seafood•Greenfield

Ranked #14 of 32 in GreenfieldBetter than 81% of seafood restaurants

Declining

5 inspections

Last: Nov 13, 2025

high confidence

Directions Order

Inspections

60%

Clean Rate

2.4

Avg Violations

5 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-20 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

15834 W 7 MILE RD, Detroit, MI 48235

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Violation Timeline

Aug 2024

1 inspections

Aug

Oct 2024

1 inspections

Nov 2024

1 inspections

Nov

May 2025

1 inspections

2 intermediate

2 basic

Nov 2025

1 inspections

1 high priority

2 intermediate

5 basic

Nov

Inspection History

5 records on file

2 Routine Inspection2 Closed - attempt ins1 Site Evaluation

Nov 25

Routine Inspection InspectionLatest

1 High2 Med5 Basic

8 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Risk Factor−10

Intermediate (2)

−10 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
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

Basic (5)

−10 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
3-501.13POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-202.14Except as otherwise allowed, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. −2
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−2

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

May 25

Routine Inspection Inspection

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5
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

Basic (2)

−4 pts

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−2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−14 pts

Nov 24

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Oct 24

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Aug 24

Site Evaluation 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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