What is Habachi & CO's health inspection score?

Habachi & CO has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Habachi & CO last inspected?

Habachi & CO was last inspected on April 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Habachi & CO have?

Habachi & CO has 6 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Habachi & CO safe to eat at?

Habachi & CO has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Habachi & CO

Name: Habachi & CO
Address: 2600 E Jefferson, Detroit, 48207
Rating: 71

2600 E Jefferson, Detroit

Last Inspected: 4/1/2026

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0Good

Rivertown

Ranked #29 of 89 in Rivertown

Declining

2 inspections

Last: Apr 1, 2026

medium confidence

Directions Order

Inspections

50%

Clean Rate

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

Handwashing

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-44 pts

Latest

100% weight

100

2nd

60% 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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2600 E Jefferson, Detroit, MI 48207

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Inspection History

2 records on file

1 Routine Inspection1 Preopening/New

Apr 26

Routine Inspection InspectionLatest

2 High2 Med2 Basic

6 total2 risk factors

56/100inspection score

−34 pts

High Priority (2)

−20 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
2-201.12The PERSON IN CHARGE shall: Exclude or restrict employees with symptom of illness or past illness as required by the code.(P) Risk Factor−10

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
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

Basic (2)

−4 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
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−34 pts

Risk factor bonus (2× +5)−10 pts

Sep 25

Preopening/New 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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