What is Mitsos Greek Food And Coffee's health inspection score?

Mitsos Greek Food And Coffee has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mitsos Greek Food And Coffee last inspected?

Mitsos Greek Food And Coffee was last inspected on November 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mitsos Greek Food And Coffee have?

Mitsos Greek Food And Coffee has 12 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mitsos Greek Food And Coffee safe to eat at?

Yes, Mitsos Greek Food And Coffee has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mitsos Greek Food And Coffee serve?

Mitsos Greek Food And Coffee serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mitsos Greek Food And Coffee

Name: Mitsos Greek Food And Coffee
Address: 2614 RIOPELLE UNIT A, Detroit, 48207
Rating: 94

2614 RIOPELLE UNIT A, Detroit

Last Inspected: 11/24/2025

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0Excellent

Mediterranean•Eastern Market

Ranked #17 of 133 in Eastern MarketBetter than 95% of mediterranean restaurants

Stable

7 inspections

Last: Nov 24, 2025

high confidence

Directions Order

Inspections

Clean Rate

1.7

Avg Violations

5 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

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

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

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

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

2614 RIOPELLE UNIT A, Detroit, MI 48207

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Violation Timeline

Mar 2023

1 inspections

1 basic

Mar

May 2023

1 inspections

1 high priority

1 intermediate

Dec 2023

1 inspections

1 intermediate

1 basic

Dec

May 2024

1 inspections

1 high priority

2 basic

Nov 2024

1 inspections

1 high priority

1 basic

Nov

May 2025

1 inspections

1 basic

Nov 2025

1 inspections

1 intermediate

Nov

Inspection History

7 records on file

6 Routine Inspection1 Preopening/New

Nov 25

Routine Inspection InspectionLatest

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

May 25

Routine Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6-501.12(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. −2

Base deductions−2 pts

Nov 24

Routine Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 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

Basic (1)

−2 pts

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

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

May 24

Routine Inspection Inspection

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3-304.15(A) SINGLE-USE gloves shall be used for one task only and discarded when damaged, soiled, or when interruptions occur in the operation. (P) (B) Slash-resistant and cloth gloves shall be used in direct contact only with FOOD that is subsequently cooked. Gloves used with ready-to-eat foods shall be smooth, durable and non-absorbant. Risk Factor−10

Basic (2)

−4 pts

3-305.11FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved. −2
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

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 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

Basic (1)

−2 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 using−2

Base deductions−7 pts

May 23

Routine Inspection Inspection

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

3-101.11FOOD shall be safe, unADULTERATED and honestly presented. (P) Risk Factor−10

Intermediate (1)

−5 pts

3-502.11A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY for any specialized processing methods. (Pf) −5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Preopening/New Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6-201.13(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.−2

Base deductions−2 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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