What is Encore Lounge And Grill's health inspection score?

Encore Lounge And Grill 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 Encore Lounge And Grill last inspected?

Encore Lounge And Grill was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Encore Lounge And Grill have?

Encore Lounge And Grill has 10 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Encore Lounge And Grill safe to eat at?

Yes, Encore Lounge And Grill 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 Encore Lounge And Grill serve?

Encore Lounge And Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Encore Lounge And Grill

Name: Encore Lounge And Grill
Address: 15407 W Seven Mile Rd, Detroit, 48235
Rating: 96

15407 W Seven Mile Rd, Detroit

Last Inspected: 3/12/2026

▲Improving

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0Excellent

Steakhouse•Winship

Ranked #10 of 44 in WinshipBetter than 91% of steakhouse restaurants

Improving

7 inspections

Last: Mar 12, 2026

high confidence

Directions Order

Inspections

71%

Clean Rate

1.4

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

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

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

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+10 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

15407 W Seven Mile Rd, Detroit, MI 48235

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Violation Timeline

Aug 2021

1 inspections

Aug

Jun 2022

1 inspections

4 basic

Dec 2023

1 inspections

Dec

Jan 2024

1 inspections

Feb 2025

1 inspections

1 high priority

2 intermediate

3 basic

Feb

Feb 2026

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

7 records on file

6 Routine Inspection1 Closed - attempt ins

Mar 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 26

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection Inspection

1 High2 Med3 Basic

6 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

7-202.12POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: Risk Factor−10

Intermediate (2)

−10 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
7-102.11Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) −5

Basic (3)

−6 pts

3-501.13POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. −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
6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. −2

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Dec 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 22

Routine Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6-303.11Light of the proper intensity shall be provided as specified. −2
4-602.12(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.−2
5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−8 pts

Aug 21

Routine Inspection InspectionClean

No violations

100/100inspection score

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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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