What is Mary's Grill #2's health inspection score?

Mary's Grill #2 has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mary's Grill #2 last inspected?

Mary's Grill #2 was last inspected on April 14, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mary's Grill #2 have?

Mary's Grill #2 has 11 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mary's Grill #2 safe to eat at?

Mary's Grill #2 has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mary's Grill #2 serve?

Mary's Grill #2 serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mary's Grill #2

Name: Mary's Grill #2
Address: 20804 PLYMOUTH, Detroit, 48228
Rating: 44

20804 PLYMOUTH, Detroit

Data may be outdated — inspected 4/14/2022

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0Poor

Steakhouse•Weatherby

Ranked #9 of 18 in WeatherbyBetter than 34% of steakhouse restaurants

Unknown

2 inspections

Last: Apr 14, 2022

low confidence

Directions Order

Inspections

50%

Clean Rate

5.5

Avg Violations

49 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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

20804 PLYMOUTH, Detroit, MI 48228

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Inspection History

2 records on file

1 Routine Inspection1 COVID19-temp closed

Apr 22

Routine Inspection InspectionLatest

1 High2 Med8 Basic

11 total1 risk factor

59/100inspection score

−36 pts

High Priority (1)

−10 pts

3-501.14(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours, from 135ºF to 70ºF; and (P) (2) Within 4 hours, from 70ºF to 41ºF or less (P) (B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41F or less. (P) (C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LRisk Factor−10

Intermediate (2)

−10 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
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 (8)

−16 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −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 FOOD; c−2
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
6-202.11Except as otherwise approved, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. −2
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
6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −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 FOOD; c−2
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

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Aug 21

COVID19-temp closed InspectionClean

No violations

100/100inspection score

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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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