What is Society Detroit's health inspection score?

Society Detroit has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Society Detroit last inspected?

Society Detroit was last inspected on March 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Society Detroit have?

Society Detroit has 12 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Society Detroit safe to eat at?

Yes, Society Detroit has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Society Detroit serve?

Society Detroit serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Society Detroit

Name: Society Detroit
Address: 1995 WOODBRIDGE ST, Detroit, 48207
Rating: 94

1995 WOODBRIDGE ST, Detroit

Last Inspected: 3/6/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Rivertown

Ranked #8 of 86 in RivertownBetter than 17% of american restaurants

Improving

7 inspections

Last: Mar 6, 2026

high confidence

Directions Order

Inspections

71%

Clean Rate

1.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

100

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

1995 WOODBRIDGE ST, Detroit, MI 48207

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2021

1 inspections

Aug

Sep 2022

1 inspections

Nov 2023

1 inspections

4 intermediate

1 basic

Nov

Jan 2025

1 inspections

Feb 2025

1 inspections

2 high priority

2 intermediate

3 basic

Feb

Feb 2026

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

7 records on file

1 Complaint5 Routine Inspection1 Closed - attempt ins

Mar 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Feb 26

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection Inspection

2 High2 Med3 Basic

7 total2 risk factors

54/100inspection score

−36 pts

High Priority (2)

−20 pts

5-202.13An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P) Risk Factor−10
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

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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

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
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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−36 pts

Risk factor bonus (2× +5)−10 pts

Jan 25

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Nov 23

Routine Inspection Inspection

4 Med1 Basic

5 total

78/100inspection score

−22 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
4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5
6-301.12Each 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
6-501.111The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions. −5

Basic (1)

−2 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−22 pts

Sep 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 21

Routine Inspection 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 American Restaurants Best in Detroit All Michigan Restaurants