What is Motor City Casino - Lodge Diner's health inspection score?

Motor City Casino - Lodge Diner has a SafeDine safety score of 96 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 Casino - Lodge Diner last inspected?

Motor City Casino - Lodge Diner was last inspected on September 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Motor City Casino - Lodge Diner have?

Motor City Casino - Lodge Diner has 13 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Motor City Casino - Lodge Diner safe to eat at?

Yes, Motor City Casino - Lodge Diner has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Motor City Casino - Lodge Diner serve?

Motor City Casino - Lodge Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Motor City Casino - Lodge Diner

Name: Motor City Casino - Lodge Diner
Address: 2901 GRAND RIVER AVE, Detroit, 48201
Rating: 96

2901 GRAND RIVER AVE, Detroit

Last Inspected: 9/19/2025

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0Excellent

American•North Corktown

Ranked #17 of 77 in North CorktownBetter than 17% of american restaurants

Stable

9 inspections

Last: Sep 19, 2025

medium confidence

Directions Order

Inspections

44%

Clean Rate

1.4

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

100

Latest

100% weight

2nd

60% weight

100

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

2901 GRAND RIVER AVE, Detroit, MI 48201

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Violation Timeline

Jul 2022

1 inspections

3 high priority

1 basic

Jul

Jan 2023

1 inspections

1 high priority

2 basic

Aug 2023

1 inspections

2 basic

Aug

Apr 2024

1 inspections

Aug 2024

1 inspections

2 intermediate

1 basic

Aug

Feb 2025

2 inspections

Aug 2025

1 inspections

1 basic

Aug

Sep 2025

1 inspections

Inspection History

9 records on file

1 Complaint7 Routine Inspection1 Attempt inspection

Sep 25

Complaint InspectionLatestClean

No violations

100/100inspection score

Aug 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

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−2 pts

Feb 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 25

Attempt inspection InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection Inspection

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 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
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

Basic (1)

−2 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

Base deductions−12 pts

Apr 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 23

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

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

Base deductions−4 pts

Jan 23

Routine Inspection Inspection

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3-304.15(A) SINGLE-USE gloves shall be used for one task only and discarded when damaged, soiled, or when interruptions occur in the operation. (P) (B) Slash-resistant and cloth gloves shall be used in direct contact only with FOOD that is subsequently cooked. Gloves used with ready-to-eat foods shall be smooth, durable and non-absorbant. Risk Factor−10

Basic (2)

−4 pts

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

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

Routine Inspection Inspection

3 High1 Basic

4 total3 risk factors

53/100inspection score

−32 pts

High Priority (3)

−30 pts

4-501.114A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifiRisk 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
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

Basic (1)

−2 pts

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

Base deductions−32 pts

Risk factor bonus (3× +5)−15 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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