What is Gratiot Grill Coney Island's health inspection score?

Gratiot Grill Coney Island has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gratiot Grill Coney Island last inspected?

Gratiot Grill Coney Island was last inspected on January 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gratiot Grill Coney Island have?

Gratiot Grill Coney Island has 9 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gratiot Grill Coney Island safe to eat at?

Gratiot Grill Coney Island has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Gratiot Grill Coney Island serve?

Gratiot Grill Coney Island serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gratiot Grill Coney Island

Name: Gratiot Grill Coney Island
Address: 3121 GRATIOT AVE, Detroit, 48207
Rating: 84

3121 GRATIOT AVE, Detroit

Last Inspected: 1/6/2026

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0Good

Steakhouse•McDougall-Hunt

Ranked #9 of 37 in McDougall-HuntBetter than 72% of steakhouse restaurants

Declining

9 inspections

Last: Jan 6, 2026

high confidence

Directions Order

Inspections

67%

Clean Rate

Avg Violations

3 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

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

Latest

100% weight

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

3121 GRATIOT AVE, Detroit, MI 48207

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Violation Timeline

Aug 2021

1 inspections

1 intermediate

2 basic

Aug

Mar 2022

1 inspections

Feb 2023

1 inspections

Feb

Jan 2024

1 inspections

Mar 2024

1 inspections

Mar

Aug 2024

1 inspections

Jan 2025

1 inspections

Jan

Jul 2025

1 inspections

1 intermediate

Jan 2026

1 inspections

1 high priority

1 intermediate

3 basic

Jan

Inspection History

9 records on file

8 Routine Inspection1 Complaint

Jan 26

Routine Inspection InspectionLatest

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 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

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

Basic (3)

−6 pts

4-204.112(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewin−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
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −2

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

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 25

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Complaint InspectionClean

No violations

100/100inspection score

Jan 24

Routine Inspection InspectionClean

No violations

100/100inspection score

Feb 23

Routine Inspection InspectionClean

No violations

100/100inspection score

Mar 22

Routine Inspection InspectionClean

No violations

100/100inspection score

Aug 21

Routine Inspection Inspection

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

4-302.14A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. (Pf) −5

Basic (2)

−4 pts

6-501.11PHYSICAL FACILITIES shall be maintained in good repair. −2
4-501.11EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code. −2

Base deductions−9 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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