What is The Great Greek's health inspection score?

The Great Greek 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 The Great Greek last inspected?

The Great Greek was last inspected on February 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Great Greek have?

The Great Greek has 0 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Great Greek safe to eat at?

Yes, The Great Greek has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Great Greek serve?

The Great Greek serves Mediterranean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Great Greek

Name: The Great Greek
Address: 3181 THIRD AVE, Detroit, 48201
Rating: 100

3181 THIRD AVE, Detroit

Last Inspected: 2/27/2026

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0Excellent

Mediterranean•Midtown

Ranked #2 of 318 in MidtownBetter than 46% of mediterranean restaurants

Stable

4 inspections

Last: Feb 27, 2026

high confidence

Directions Order

Inspections

100%

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

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

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3181 THIRD AVE, Detroit, MI 48201

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Violation Timeline

Feb 2025

1 inspections

Feb

Aug 2025

1 inspections

Feb 2026

2 inspections

Feb

Inspection History

4 records on file

1 Closed - permenant1 Closed - attempt ins1 Routine Inspection1 Preopening/New

Feb 26

Closed - permenant InspectionLatestClean

No violations

100/100inspection score

Feb 26

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection InspectionClean

No violations

2 risk factors

100/100inspection score

−39 pts

High Priority (2)

−20 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 WAREWRisk 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 (3)

−15 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
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
2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5

Basic (2)

−4 pts

2-402.11FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.−2
2-401.11(A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOO−2

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Preopening/New InspectionClean

No violations

100/100inspection score

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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