What is Shewolf Pastificio & Bar's health inspection score?

Shewolf Pastificio & Bar has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shewolf Pastificio & Bar last inspected?

Shewolf Pastificio & Bar was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shewolf Pastificio & Bar have?

Shewolf Pastificio & Bar has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shewolf Pastificio & Bar safe to eat at?

Shewolf Pastificio & Bar has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Shewolf Pastificio & Bar serve?

Shewolf Pastificio & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shewolf Pastificio & Bar

Name: Shewolf Pastificio & Bar
Address: 438 SELDEN ST, Detroit, 48201
Rating: 58

438 SELDEN ST, Detroit

Last Inspected: 3/4/2026

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0Fair

American•Midtown

Ranked #158 of 315 in MidtownBetter than 17% of american restaurants

Stable

7 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

3.1

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

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

438 SELDEN ST, Detroit, MI 48201

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Violation Timeline

Apr 2021

1 inspections

Apr

Dec 2022

1 inspections

1 high priority

3 basic

May 2023

1 inspections

2 intermediate

3 basic

May

Mar 2024

1 inspections

Nov 2024

1 inspections

3 high priority

2 intermediate

1 basic

Nov

Jul 2025

1 inspections

1 high priority

2 intermediate

Mar 2026

1 inspections

2 high priority

2 intermediate

Mar

Inspection History

7 records on file

6 Routine Inspection1 COVID19 SITE CHECK

Mar 26

Routine Inspection InspectionLatest

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 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
3-502.12A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P) Risk Factor−10

Intermediate (2)

−10 pts

3-502.11A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY for any specialized processing methods. (Pf) −5
3-603.11If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS, by using menu advisories, brochures, lable statements, table tents, placards, or other effective written means. (Pf) FOOD LAW SEC 6149 −5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Routine Inspection Inspection

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 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 (2)

−10 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
3-502.11A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY for any specialized processing methods. (Pf) −5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Routine Inspection Inspection

3 High2 Med1 Basic

6 total3 risk factors

43/100inspection score

−42 pts

High Priority (3)

−30 pts

3-501.19If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for service for immediate consumption: (1) Written procedures are required to be prepared in advance, maintained in the establishment, and made available to the REGRisk 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
4-602.11(A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (P) (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); (P) (4) Before usingRisk Factor−10

Intermediate (2)

−10 pts

3-502.11A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY for any specialized processing methods. (Pf) −5
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

Basic (1)

−2 pts

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−42 pts

Risk factor bonus (3× +5)−15 pts

Mar 24

Routine Inspection InspectionClean

No violations

100/100inspection score

May 23

Routine Inspection Inspection

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Ad−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
3-304.14(A) Cloths that are in use for wiping FOOD spills on TABLEWARE shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and equipment shall be held between uses in a chemical sanitizer solution, and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions shall be free of FOOD debris or visible so−2
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−16 pts

Dec 22

Routine Inspection Inspection

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

3-502.12A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method shall have a HAACP PLAN approved by the regulatory authority. (P) Risk Factor−10

Basic (3)

−6 pts

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
2-401.11(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; c−2
3-307.11FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. −2

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Apr 21

COVID19 SITE CHECK 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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