What is Woodward Avenue Market Llc's health inspection score?

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

When was Woodward Avenue Market Llc last inspected?

Woodward Avenue Market Llc was last inspected on December 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Woodward Avenue Market Llc have?

Woodward Avenue Market Llc has 10 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Woodward Avenue Market Llc safe to eat at?

Yes, Woodward Avenue Market Llc has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Woodward Avenue Market Llc serve?

Woodward Avenue Market Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Woodward Avenue Market Llc

Name: Woodward Avenue Market Llc
Address: 500 WOODWARD AVE, Detroit, 48226
Rating: 100

500 WOODWARD AVE, Detroit

Last Inspected: 12/12/2025

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0Excellent

American•Downtown

Ranked #17 of 1000 in DowntownBetter than 17% of american restaurants

Stable

8 inspections

Last: Dec 12, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

1.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+1 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

500 WOODWARD AVE, Detroit, MI 48226

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Violation Timeline

Mar 2022

1 inspections

Mar

Mar 2023

1 inspections

2 high priority

3 intermediate

2 basic

Oct 2023

1 inspections

1 intermediate

Oct

Jun 2024

1 inspections

Dec 2024

1 inspections

1 intermediate

Dec

Jun 2025

1 inspections

1 basic

Dec 2025

2 inspections

Dec

Inspection History

8 records on file

7 Routine Inspection1 Closed - temporary

Dec 25

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Jun 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 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

Base deductions−2 pts

Dec 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

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

Base deductions−5 pts

Jun 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 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

Base deductions−5 pts

Mar 23

Routine Inspection Inspection

2 High3 Med2 Basic

7 total2 risk factors

51/100inspection score

−39 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
3-501.16Except 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 (3)

−15 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
4-502.11(A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.−5
3-202.15FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. (Pf) −5

Basic (2)

−4 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
6-501.16After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. −2

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Mar 22

Closed - temporary 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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