What is Motor City Grill's health inspection score?

Motor City Grill 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 Motor City Grill last inspected?

Motor City Grill was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Motor City Grill have?

Motor City Grill has 20 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Motor City Grill safe to eat at?

Yes, Motor City Grill 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 Motor City Grill serve?

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

Official Health Record

Motor City Grill

Name: Motor City Grill
Address: 3641 W Grand River Ave, Detroit, 48208
Rating: 91

3641 W Grand River Ave, Detroit

Last Inspected: 2/26/2026

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0Excellent

Steakhouse•Core City

Ranked #7 of 36 in Core CityBetter than 80% of steakhouse restaurants

Declining

10 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

3 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-12 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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

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3641 W Grand River Ave, Detroit, MI 48208

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Violation Timeline

Sep 2021

1 inspections

1 high priority

3 basic

Sep

Feb 2022

1 inspections

3 basic

Aug 2022

1 inspections

2 basic

Aug

Jul 2023

1 inspections

4 basic

Feb 2024

2 inspections

1 high priority

Feb

Aug 2024

1 inspections

2 high priority

1 intermediate

Jan 2025

1 inspections

1 intermediate

Jan

Aug 2025

1 inspections

Feb 2026

1 inspections

1 high priority

1 intermediate

Feb

Inspection History

10 records on file

9 Routine Inspection1 Attempt inspection

Feb 26

Routine Inspection InspectionLatest

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 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 (1)

−5 pts

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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

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

Base deductions−5 pts

Aug 24

Routine Inspection Inspection

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 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
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 (1)

−5 pts

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. −5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

Routine Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

4-703.11After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED by an approved process. Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Attempt inspection InspectionClean

No violations

100/100inspection score

Jul 23

Routine Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2
3-501.11Stored frozen FOODS shall be maintained frozen. −2

Base deductions−8 pts

Aug 22

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
4-903.11Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location. −2

Base deductions−4 pts

Feb 22

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−8 pts

Basic (4)

−8 pts

6-303.11Light of the proper intensity shall be provided as specified. −2
6-303.11Light of the proper intensity shall be provided as specified. −2
6-305.11(A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. −2
6-201.15Mats and duckboards shall be designed to be removable and EASILY CLEANABLE. −2

Base deductions−8 pts

Sep 21

Routine Inspection Inspection

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10

Basic (3)

−6 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2
6-303.11Light of the proper intensity shall be provided as specified. −2

Base deductions−16 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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