What is Biggby (det Receiving Cafe Stores Llc)'s health inspection score?

Biggby (det Receiving Cafe Stores Llc) has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Biggby (det Receiving Cafe Stores Llc) last inspected?

Biggby (det Receiving Cafe Stores Llc) was last inspected on August 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Biggby (det Receiving Cafe Stores Llc) have?

Biggby (det Receiving Cafe Stores Llc) has 27 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Biggby (det Receiving Cafe Stores Llc) safe to eat at?

Biggby (det Receiving Cafe Stores Llc) has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Biggby (det Receiving Cafe Stores Llc)

Name: Biggby (det Receiving Cafe Stores Llc)
Address: 4201 ST ANTOINE ST, Detroit, 48201
Rating: 37

4201 ST ANTOINE ST, Detroit

Data may be outdated — inspected 8/4/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Medical Center

Ranked #36 of 90 in Medical Center

Improving

4 inspections

Last: Aug 4, 2023

low confidence

Directions Order

Inspections

25%

Clean Rate

6.8

Avg Violations

33 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

Handwashing

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+40 pts

100

Latest

100% weight

2nd

60% weight

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

4201 ST ANTOINE ST, Detroit, MI 48201

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2021

1 inspections

1 basic

Aug

Aug 2022

1 inspections

2 high priority

1 intermediate

7 basic

Jul 2023

1 inspections

1 high priority

4 intermediate

11 basic

Jul

Aug 2023

1 inspections

Inspection History

4 records on file

1 Follow-up3 Routine Inspection

Aug 23

Follow-up InspectionLatestClean

No violations

100/100inspection score

Jul 23

Routine Inspection Inspection

1 High4 Med11 Basic

16 total1 risk factor

43/100inspection score

−52 pts

High Priority (1)

−10 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. Risk Factor−10

Intermediate (4)

−20 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
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 (11)

−22 pts

8-304.11Upon acceptance of the PERMIT issued by the REGULATORY AUTHORITY, the PERMIT HOLDER in order to retain the PERMIT shall: (A) Post the PERMIT in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS; (B) Comply with the provisions of this Code including the conditions of a granted VARIANCE as specified under § 8-103.12, and APPROVED plans as specified under § 8-201.12; (C) If a FOOD ESTABLISHMENT is required under § 8-201.13 to operate under a HACCP PLAN, comply with the plan as −2
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
4-501.12Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. −2
8-304.11Upon acceptance of the PERMIT issued by the REGULATORY AUTHORITY, the PERMIT HOLDER in order to retain the PERMIT shall: (A) Post the PERMIT in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS; (B) Comply with the provisions of this Code including the conditions of a granted VARIANCE as specified under § 8-103.12, and APPROVED plans as specified under § 8-201.12; (C) If a FOOD ESTABLISHMENT is required under § 8-201.13 to operate under a HACCP PLAN, comply with the plan as −2
MFL289.2129Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a fo−2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
4-501.12Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

Aug 22

Routine Inspection Inspection

2 High1 Med7 Basic

10 total2 risk factors

51/100inspection score

−39 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
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

Intermediate (1)

−5 pts

6-301.11Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) −5

Basic (7)

−14 pts

8-304.11Upon acceptance of the PERMIT issued by the REGULATORY AUTHORITY, the PERMIT HOLDER in order to retain the PERMIT shall: (A) Post the PERMIT in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS; (B) Comply with the provisions of this Code including the conditions of a granted VARIANCE as specified under § 8-103.12, and APPROVED plans as specified under § 8-201.12; (C) If a FOOD ESTABLISHMENT is required under § 8-201.13 to operate under a HACCP PLAN, comply with the plan as −2
4-501.12Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. −2
3-302.15Raw fruits and vegetables shall be thoroughly washed to remove soil and other contaminants before being prepared or served. −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
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Aug 21

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

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.

Explore More

Restaurants in Detroit Unknown Restaurants Best in Detroit All Michigan Restaurants