What is ME & MY Girls Soul Food's health inspection score?

ME & MY Girls Soul Food has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was ME & MY Girls Soul Food last inspected?

ME & MY Girls Soul Food was last inspected on December 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does ME & MY Girls Soul Food have?

ME & MY Girls Soul Food has 16 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is ME & MY Girls Soul Food safe to eat at?

Yes, ME & MY Girls Soul Food has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does ME & MY Girls Soul Food serve?

ME & MY Girls Soul Food serves Soul Food cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

ME & MY Girls Soul Food

Name: ME & MY Girls Soul Food
Address: 19420 VAN DYKE, Detroit, 48234
Rating: 86

19420 VAN DYKE, Detroit

Last Inspected: 12/23/2025

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0Excellent

Soul Food•Nortown

Ranked #4 of 36 in NortownBetter than 87% of soul food restaurants

Declining

10 inspections

Last: Dec 23, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

1.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Facility condition

Building maintenance or structural issues

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

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

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

19420 VAN DYKE, Detroit, MI 48234

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Violation Timeline

Nov 2021

1 inspections

1 high priority

1 intermediate

2 basic

Nov

Sep 2022

1 inspections

Aug 2023

1 inspections

2 high priority

1 intermediate

1 basic

Aug

Oct 2023

1 inspections

Jan 2024

1 inspections

1 intermediate

Jan

Aug 2024

1 inspections

Jan 2025

1 inspections

Jan

Jul 2025

1 inspections

2 basic

Dec 2025

2 inspections

1 high priority

1 intermediate

3 basic

Dec

Inspection History

10 records on file

8 Routine Inspection1 Attempt inspection1 Complaint

Dec 25

Routine Inspection InspectionLatest

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 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 (1)

−5 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

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
6-501.14(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
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Attempt inspection InspectionClean

No violations

100/100inspection score

Jul 25

Routine Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

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
3-303.12PACKAGED FOOD may not be stored in direct contact with ice or water, except as allowed by LAW. −2

Base deductions−4 pts

Jan 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 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5

Base deductions−5 pts

Oct 23

Complaint InspectionClean

No violations

100/100inspection score

Aug 23

Routine Inspection Inspection

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 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
3-201.11FOOD shall be obtained from sources that comply with LAW (P); and properly labeled as required (Pf), FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (P)Risk Factor−10

Intermediate (1)

−5 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

Basic (1)

−2 pts

5-501.17A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. −2

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Nov 21

Routine Inspection Inspection

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

7-201.11POISONOUS OR TOXIC MATERIAL shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIAL by spacing or partitioning; (P) and (B) Locating the POISONOUS OR TOXIC MATERIAL in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WARRisk Factor−10

Intermediate (1)

−5 pts

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 (2)

−4 pts

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
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

Base deductions−19 pts

Risk factor bonus (1× +5)−5 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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