What is Mr. C's Fresh Fish Llc's health inspection score?

Mr. C's Fresh Fish Llc has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr. C's Fresh Fish Llc last inspected?

Mr. C's Fresh Fish Llc was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr. C's Fresh Fish Llc have?

Mr. C's Fresh Fish Llc has 19 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr. C's Fresh Fish Llc safe to eat at?

Yes, Mr. C's Fresh Fish Llc has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mr. C's Fresh Fish Llc serve?

Mr. C's Fresh Fish Llc serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mr. C's Fresh Fish Llc

Name: Mr. C's Fresh Fish Llc
Address: 18203 W McNichols Rd, Detroit, 48219
Rating: 91

18203 W McNichols Rd, Detroit

Last Inspected: 2/10/2026

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0Excellent

Seafood•North Rosedale Park

Ranked #11 of 58 in North Rosedale ParkBetter than 48% of seafood restaurants

Declining

8 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

2.4

Avg Violations

4 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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

100

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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18203 W McNichols Rd, Detroit, MI 48219

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Violation Timeline

Oct 2023

1 inspections

1 high priority

4 intermediate

Oct

May 2024

1 inspections

3 intermediate

Nov 2024

1 inspections

3 intermediate

Nov

Jun 2025

1 inspections

Jul 2025

1 inspections

4 intermediate

Jul

Nov 2025

2 inspections

1 basic

Feb 2026

1 inspections

3 intermediate

Feb

Inspection History

8 records on file

5 Routine Inspection2 Complaint1 Attempt inspection

Feb 26

Routine Inspection InspectionLatest

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 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
5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5
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

Base deductions−15 pts

Nov 25

Complaint InspectionClean

No violations

100/100inspection score

Nov 25

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−2

Base deductions−2 pts

Jul 25

Routine Inspection Inspection

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 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
5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (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

Base deductions−20 pts

Jun 25

Attempt inspection InspectionClean

No violations

100/100inspection score

Nov 24

Routine Inspection Inspection

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (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
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

Base deductions−15 pts

May 24

Routine Inspection Inspection

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (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
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5

Base deductions−15 pts

Oct 23

Routine Inspection Inspection

1 High4 Med

5 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 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

Intermediate (4)

−20 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
4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (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
5-205.11(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) −5

Base deductions−30 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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