What is See You Tomorrow's health inspection score?

See You Tomorrow 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 See You Tomorrow last inspected?

See You Tomorrow was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does See You Tomorrow have?

See You Tomorrow has 9 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is See You Tomorrow safe to eat at?

Yes, See You Tomorrow has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

See You Tomorrow

Name: See You Tomorrow
Address: 7740 WOODWARD AVE, Detroit, 48202
Rating: 100

7740 WOODWARD AVE, Detroit

Last Inspected: 3/19/2026

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0Excellent

North End

Ranked #6 of 78 in North End

Stable

10 inspections

Last: Mar 19, 2026

high confidence

Directions Order

Inspections

70%

Clean Rate

0.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Other violation

Regulatory compliance issue

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

0 pts

100

Latest

100% weight

100

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

7740 WOODWARD AVE, Detroit, MI 48202

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Violation Timeline

Aug 2022

1 inspections

3 basic

Aug

Feb 2023

1 inspections

Apr 2023

2 inspections

Apr

Sep 2023

1 inspections

2 high priority

2 intermediate

1 basic

Jan 2024

1 inspections

1 basic

Jan

Aug 2024

1 inspections

Feb 2025

1 inspections

Feb

Oct 2025

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

10 records on file

7 Routine Inspection2 Complaint1 Preopening/New

Mar 26

Routine Inspection InspectionLatestClean

No violations

100/100inspection score

Oct 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 24

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

Sep 23

Routine Inspection Inspection

2 High2 Med1 Basic

5 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

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
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

4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−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

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

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Complaint InspectionClean

No violations

100/100inspection score

Apr 23

Complaint InspectionClean

No violations

100/100inspection score

Feb 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 22

Preopening/New Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6-301.14A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. −2
4-402.11EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT or sealed as required, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT . −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−6 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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