What is Detroit 75 Kitchen (mobile)'s health inspection score?

Detroit 75 Kitchen (mobile) has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Detroit 75 Kitchen (mobile) last inspected?

Detroit 75 Kitchen (mobile) was last inspected on September 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Detroit 75 Kitchen (mobile) have?

Detroit 75 Kitchen (mobile) has 6 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Detroit 75 Kitchen (mobile) safe to eat at?

Yes, Detroit 75 Kitchen (mobile) has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

Official Health Record

Detroit 75 Kitchen (mobile)

Name: Detroit 75 Kitchen (mobile)
Address: 4800 W Fort St, Detroit, 48209
Rating: 93

4800 W Fort St, Detroit

Last inspected 9mo ago

▲Improving

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0Excellent

Delray

Improving

6 inspections

Last: Sep 3, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

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

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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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4800 W Fort St, Detroit, MI 48209

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Violation Timeline

Jun 2021

1 inspections

2 basic

Jun

Jul 2022

1 inspections

Nov 2023

1 inspections

Nov

Jun 2024

1 inspections

1 basic

Feb 2025

1 inspections

2 intermediate

1 basic

Feb

Sep 2025

1 inspections

Inspection History

6 records on file

2 Mobile Inspection4 Routine Inspection

Sep 25

Mobile Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 25

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 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
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 (1)

−2 pts

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

Base deductions−12 pts

Jun 24

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Nov 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jul 22

Mobile Inspection InspectionClean

No violations

100/100inspection score

Jun 21

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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
3-304.12During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected locat−2

Base deductions−4 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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