What is ON The Fly's health inspection score?

ON The Fly has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was ON The Fly last inspected?

ON The Fly was last inspected on December 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does ON The Fly have?

ON The Fly has 4 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is ON The Fly safe to eat at?

ON The Fly has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does ON The Fly serve?

ON The Fly serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

ON The Fly

Name: ON The Fly
Address: 17222 WARREN AVE E, Detroit, 48224
Rating: 76

17222 WARREN AVE E, Detroit

Last Inspected: 12/18/2025

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0Good

American•Cornerstone Village

Ranked #34 of 104 in Cornerstone VillageBetter than 17% of american restaurants

Declining

2 inspections

Last: Dec 18, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

4 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-37 pts

Latest

100% weight

100

2nd

60% 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

17222 WARREN AVE E, Detroit, MI 48224

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Inspection History

2 records on file

2 Routine Inspection

Dec 25

Routine Inspection InspectionLatest

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 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

Intermediate (1)

−5 pts

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 (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−27 pts

Risk factor bonus (2× +5)−10 pts

Apr 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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