What is Motown Cafe Grill's health inspection score?

Motown Cafe Grill has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Motown Cafe Grill last inspected?

Motown Cafe Grill was last inspected on March 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Motown Cafe Grill have?

Motown Cafe Grill has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Motown Cafe Grill safe to eat at?

Yes, Motown Cafe Grill has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Motown Cafe Grill serve?

Motown Cafe Grill serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Motown Cafe Grill

Name: Motown Cafe Grill
Address: 19638 VAN DYKE AVE, Detroit, 48234
Rating: 87

19638 VAN DYKE AVE, Detroit

Last Inspected: 3/5/2026

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0Excellent

Steakhouse•Nortown

Ranked #3 of 36 in NortownBetter than 77% of steakhouse restaurants

Declining

8 inspections

Last: Mar 5, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

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

19638 VAN DYKE AVE, Detroit, MI 48234

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Violation Timeline

Apr 2021

1 inspections

1 high priority

2 basic

Apr

Nov 2021

1 inspections

3 basic

Dec 2022

1 inspections

3 basic

Dec

Jan 2024

1 inspections

1 intermediate

1 basic

Aug 2024

1 inspections

1 intermediate

Aug

Jan 2025

1 inspections

Jul 2025

1 inspections

Jul

Mar 2026

1 inspections

1 high priority

1 intermediate

2 basic

Inspection History

8 records on file

8 Routine Inspection

Mar 26

Routine Inspection InspectionLatest

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displaRisk Factor−10

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 (2)

−4 pts

3-307.11FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. −2
3-601.12(A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER. (B) FOOD or COLOR ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a FOOD. −2

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection Inspection

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

4-302.12(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) −5

Base deductions−5 pts

Jan 24

Routine Inspection Inspection

1 Med1 Basic

2 total

93/100inspection score

−7 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

Basic (1)

−2 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

Base deductions−7 pts

Dec 22

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6-303.11Light of the proper intensity shall be provided as specified. −2
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
4-602.12(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.−2

Base deductions−6 pts

Nov 21

Routine Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2
6-501.18PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. −2
3-307.11FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. −2

Base deductions−6 pts

Apr 21

Routine Inspection Inspection

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 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 WARRisk Factor−10

Basic (2)

−4 pts

6-303.11Light of the proper intensity shall be provided as specified. −2
4-402.11EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT or sealed as required, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT . −2

Base deductions−14 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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