What is The Green Mile Grill(suspended)'s health inspection score?

The Green Mile Grill(suspended) has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Green Mile Grill(suspended) last inspected?

The Green Mile Grill(suspended) was last inspected on April 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Green Mile Grill(suspended) have?

The Green Mile Grill(suspended) has 10 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Green Mile Grill(suspended) safe to eat at?

The Green Mile Grill(suspended) has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Green Mile Grill(suspended) serve?

The Green Mile Grill(suspended) serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Green Mile Grill(suspended)

Name: The Green Mile Grill(suspended)
Address: 8600 W Vernor Hwy, Detroit, 48209
Rating: 53

8600 W Vernor Hwy, Detroit

Data may be outdated — inspected 4/8/2024

▼Declining

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0Fair

Steakhouse•Springwells

Ranked #85 of 161 in SpringwellsBetter than 31% of steakhouse restaurants

Declining

3 inspections

Last: Apr 8, 2024

low confidence

Directions Order

Inspections

Clean Rate

3.3

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Employee hygieneHigh Priority

Personal hygiene practices not followed

Pest issues

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

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-25 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 43/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) which is computed during our regular data sync.

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

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8600 W Vernor Hwy, Detroit, MI 48209

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Violation Timeline

Mar 2023

1 inspections

3 basic

Mar

Apr 2023

1 inspections

4 basic

Apr 2024

1 inspections

3 high priority

Apr

Inspection History

3 records on file

3 Routine Inspection

Apr 24

Routine Inspection InspectionLatest

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

5-205.15A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair. Risk Factor−10
MFL285.569.1Rule 1. (1) As used in these rules: (a) "Cold process smoked fish" means a smoked fish that has not been subjected to sufficient heat to coagulate the protein throughout the fish. (b) "Critical control point" means a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. (c) "Critical limit" means the maximum or minimum value to which a physical, Risk Factor−10
2-301.14FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES (P) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic animaRisk Factor−10

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Apr 23

Routine Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6-501.114The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional, no longer used and free of litter. −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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−8 pts

Mar 23

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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
6-201.15Mats and duckboards shall be designed to be removable and EASILY CLEANABLE. −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−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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