What is Blazin' Grill's health inspection score?

Blazin' Grill has a SafeDine safety score of 54 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' Grill last inspected?

Blazin' Grill was last inspected on May 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blazin' Grill have?

Blazin' Grill has 9 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blazin' Grill safe to eat at?

Blazin' Grill has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Blazin' Grill serve?

Blazin' Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Blazin' Grill

Name: Blazin' Grill
Address: 14822 E Warren Ave, Detroit, 48215
Rating: 54

14822 E Warren Ave, Detroit

Last Inspected: 5/15/2026

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0Fair

Steakhouse•Fox Creek

Ranked #17 of 33 in Fox Creek

Unknown

1 inspection

Last: May 15, 2026

low confidence

Directions Order

Inspections

Clean Rate

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

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

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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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14822 E Warren Ave, Detroit, MI 48215

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Inspection History

1 record on file

1 Routine Inspection

May 26

Routine Inspection InspectionLatest

1 High5 Med3 Basic

9 total1 risk factor

54/100inspection score

−41 pts

High Priority (1)

−10 pts

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 (5)

−25 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
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
3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened −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
2-101.11A PERSON IN CHARGE shall be present in the FOOD ESTABLISHMENT during all hours of operation. (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
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
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−41 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

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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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