What is Blazin Kitchen's health inspection score?

Blazin Kitchen has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blazin Kitchen last inspected?

Blazin Kitchen was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blazin Kitchen have?

Blazin Kitchen has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blazin Kitchen safe to eat at?

Blazin Kitchen has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Blazin Kitchen

Name: Blazin Kitchen
Address: 7431 VERNOR HWY, Detroit, 48209
Rating: 69

7431 VERNOR HWY, Detroit

Last Inspected: 3/16/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Springwells

Ranked #68 of 162 in Springwells

Declining

5 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

3.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-17 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 67/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) which is computed during our regular data sync.

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

Open location in Google Maps →

7431 VERNOR HWY, Detroit, MI 48209

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2024

1 inspections

Dec

Jan 2025

1 inspections

5 intermediate

1 basic

Aug 2025

1 inspections

1 high priority

4 intermediate

2 basic

Aug

Oct 2025

1 inspections

Mar 2026

1 inspections

2 high priority

2 intermediate

1 basic

Mar

Inspection History

5 records on file

3 Routine Inspection1 Compliance Meeting1 Site Evaluation

Mar 26

Routine Inspection InspectionLatest

2 High2 Med1 Basic

5 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk Factor−10
3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed Risk Factor−10

Intermediate (2)

−10 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
6-301.11Each 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 (1)

−2 pts

3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Compliance Meeting InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection Inspection

1 High4 Med2 Basic

7 total1 risk factor

61/100inspection score

−34 pts

High Priority (1)

−10 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed Risk Factor−10

Intermediate (4)

−20 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5
2-102.11The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. (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

Basic (2)

−4 pts

3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Routine Inspection Inspection

5 Med1 Basic

6 total

73/100inspection score

−27 pts

Intermediate (5)

−25 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
2-102.11The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. (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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (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

Basic (1)

−2 pts

4-603.16Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution by APPROVED procedures. −2

Base deductions−27 pts

Dec 24

Site Evaluation InspectionClean

No violations

100/100inspection score

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