What is Great Lakes Fish & Chicken Market's health inspection score?

Great Lakes Fish & Chicken Market has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Great Lakes Fish & Chicken Market last inspected?

Great Lakes Fish & Chicken Market was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Great Lakes Fish & Chicken Market have?

Great Lakes Fish & Chicken Market has 12 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Great Lakes Fish & Chicken Market safe to eat at?

Great Lakes Fish & Chicken Market has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Great Lakes Fish & Chicken Market serve?

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

Official Health Record

Great Lakes Fish & Chicken Market

Name: Great Lakes Fish & Chicken Market
Address: 20445 VAN DYKE AVE, Detroit, 48234
Rating: 75

20445 VAN DYKE AVE, Detroit

Last Inspected: 1/28/2026

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0Good

Seafood•Sherwood

Ranked #3 of 17 in SherwoodBetter than 84% of seafood restaurants

Declining

5 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.4

Avg Violations

2 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-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-11 pts

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

20445 VAN DYKE AVE, Detroit, MI 48234

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Violation Timeline

Feb 2023

1 inspections

Feb

Feb 2024

1 inspections

1 high priority

Nov 2024

1 inspections

1 basic

Nov

Aug 2025

1 inspections

1 high priority

1 intermediate

2 basic

Jan 2026

1 inspections

1 high priority

1 intermediate

4 basic

Jan

Inspection History

5 records on file

5 Routine Inspection

Jan 26

Routine Inspection InspectionLatest

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before usingRisk Factor−10

Intermediate (1)

−5 pts

3-202.15FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. (Pf) −5

Basic (4)

−8 pts

3-302.12Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.−2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. −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−23 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Routine Inspection Inspection

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

7-202.12POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: Risk Factor−10

Intermediate (1)

−5 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

Basic (2)

−4 pts

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

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4-101.19NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. −2

Base deductions−2 pts

Feb 24

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

7-204.11Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in this code. (P) Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

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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