What is The Jamaican Pot's health inspection score?

The Jamaican Pot has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Jamaican Pot last inspected?

The Jamaican Pot was last inspected on May 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Jamaican Pot have?

The Jamaican Pot has 15 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Jamaican Pot safe to eat at?

Yes, The Jamaican Pot has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

Official Health Record

The Jamaican Pot

Name: The Jamaican Pot
Address: 14615 W Eight Mile Rd, Detroit, 48235
Rating: 98

14615 W Eight Mile Rd, Detroit

Last Inspected: 5/20/2026

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0Excellent

Schaefer 7/8 Lodge

Ranked #7 of 62 in Schaefer 7/8 Lodge

Stable

8 inspections

Last: May 20, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

1.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+3 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

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14615 W Eight Mile Rd, Detroit, MI 48235

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Violation Timeline

Apr 2021

1 inspections

1 high priority

3 intermediate

3 basic

Apr

Mar 2022

1 inspections

Apr 2023

1 inspections

Apr

Feb 2024

1 inspections

2 intermediate

Aug 2024

1 inspections

2 basic

Aug

Mar 2025

1 inspections

2 basic

Nov 2025

1 inspections

2 basic

Nov

May 2026

1 inspections

Inspection History

8 records on file

8 Routine Inspection

May 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Nov 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
5-501.17A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. −2

Base deductions−4 pts

Mar 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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−4 pts

Aug 24

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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
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−4 pts

Feb 24

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Base deductions−10 pts

Apr 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Apr 21

Routine Inspection Inspection

1 High3 Med3 Basic

7 total1 risk factor

64/100inspection score

−31 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 (3)

−15 pts

5-204.11A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; (Pf)and (B) In, or immediately adjacent to, toilet rooms. (Pf) −5
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5
4-501.116Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. (Pf) −5

Basic (3)

−6 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
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
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 f−2

Base deductions−31 pts

Risk factor bonus (1× +5)−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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