What is Velle's Grill's health inspection score?

Velle's Grill has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Velle's Grill last inspected?

Velle's Grill was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Velle's Grill have?

Velle's Grill has 12 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Velle's Grill safe to eat at?

Yes, Velle's Grill has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Velle's Grill serve?

Velle's Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Velle's Grill

Name: Velle's Grill
Address: 15846 LIVERNOIS, Detroit, 48238
Rating: 97

15846 LIVERNOIS, Detroit

Last Inspected: 2/4/2026

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0Excellent

Steakhouse•Pilgrim Village

Ranked #2 of 10 in Pilgrim VillageBetter than 94% of steakhouse restaurants

Stable

9 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

1.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-1 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

15846 LIVERNOIS, Detroit, MI 48238

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2022

1 inspections

1 high priority

1 intermediate

1 basic

Apr

Jul 2023

2 inspections

1 intermediate

1 basic

Jan 2024

1 inspections

1 intermediate

Jan

Jun 2024

1 inspections

2 intermediate

Dec 2024

1 inspections

1 intermediate

Dec

Jul 2025

1 inspections

1 intermediate

Jan 2026

1 inspections

Jan

Feb 2026

1 inspections

2 basic

Inspection History

9 records on file

6 Routine Inspection2 Closed - attempt ins1 Preopening/New

Feb 26

Routine Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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−2
6-501.19Toilet room doors shall be kept closed except during cleaning and maintenance operations. −2

Base deductions−4 pts

Jan 26

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Jul 25

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

Dec 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

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

Base deductions−5 pts

Jun 24

Routine Inspection Inspection

2 Med

2 total

90/100inspection score

−10 pts

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
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−10 pts

Jan 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

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

Base deductions−5 pts

Jul 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 pts

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 (1)

−2 pts

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−7 pts

Jul 23

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Apr 22

Preopening/New Inspection

1 High1 Med1 Basic

3 total1 risk factor

78/100inspection score

−17 pts

High Priority (1)

−10 pts

5-202.13An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (P) Risk Factor−10

Intermediate (1)

−5 pts

4-202.11Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH, be easily cleaned, free of breaks, chips, pits, etc and easily accessible for cleaning and inspection. (Pf) −5

Basic (1)

−2 pts

6-201.16(A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface. −2

Base deductions−17 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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