What is Hy-grade Delicatessen Restaurant, Inc.'s health inspection score?

Hy-grade Delicatessen Restaurant, Inc. has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hy-grade Delicatessen Restaurant, Inc. last inspected?

Hy-grade Delicatessen Restaurant, Inc. was last inspected on January 13, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hy-grade Delicatessen Restaurant, Inc. have?

Hy-grade Delicatessen Restaurant, Inc. has 13 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hy-grade Delicatessen Restaurant, Inc. safe to eat at?

Hy-grade Delicatessen Restaurant, Inc. has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hy-grade Delicatessen Restaurant, Inc.

Name: Hy-grade Delicatessen Restaurant, Inc.
Address: 3640 MICHIGAN AVE, Detroit, 48216
Rating: 38

3640 MICHIGAN AVE, Detroit

Data may be outdated — inspected 1/13/2022

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0Poor

Chadsey Condon

Ranked #25 of 56 in Chadsey Condon

Stable

2 inspections

Last: Jan 13, 2022

low confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

54 months 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 37/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (38/100) which is computed during our regular data sync.

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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3640 MICHIGAN AVE, Detroit, MI 48216

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Inspection History

2 records on file

2 Routine Inspection

Jan 22

Routine Inspection InspectionLatest

1 High2 Med6 Basic

9 total1 risk factor

63/100inspection score

−32 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 displayed Risk Factor−10

Intermediate (2)

−10 pts

2-103.11The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf) −5
4-203.11(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. (Pf) −5

Basic (6)

−12 pts

4-904.14After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501; and (B) The rinse is applied only after the EQUIPMENT and UTENSILS have been SANITIZED by the application of hot water or by the application of a chemical SANITIZER solution whose EPA-registered label use instructions −2
4-602.13NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. −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
5-203.12At least 1 toilet and not fewer than the toilets required by LAW shall be provided. If authorized by LAW and urinals are substituted for toilets, the substitution shall be done as specified in LAW. −2
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−32 pts

Risk factor bonus (1× +5)−5 pts

Jun 21

Routine Inspection Inspection

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 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
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 displayed Risk Factor−10

Basic (2)

−4 pts

MFL289.4119Sec. 4119. (1) Except as otherwise provided in subsection (2), a person licensed as a food establishment under this chapter shall keep a copy of the current license or temporary license furnished by the department posted and exposed in a conspicuous place for public inspection. A conspicuous place is the principal place where food business is transacted. (2) In the case of vending machines, the name and address and telephone number of the current vending machine location operator shall be consp−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−24 pts

Risk factor bonus (2× +5)−10 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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