Health inspection Scores

Summer is here. So are food trucks.

Inspections of every establishment that serves food are conducted once every six months by the Tennessee Department of Health.

An explanation of the scores is below the list.

Scores

Here are the scores, according to the health department’s latest available information. These scores are directly from the Tennessee Department of Health.

BusinessScore
Tennessee Taco100
The Brothers Burger100
The Grilled Cheeserie100
The Mobile Chef100
Rolling Feast100
Two Goats100
Funk Seoul95
Lil Choo Choo BBQ95
Steaming Goat100
Bao Down95
Banh Mi and Roll100
Califarmia100
Crepe A Diem100
4 & 20 Blackbirds100
Hoss' Loaded Burgers100
Jay's Chicago100
Julia's Homestyle Bakery99
Little Cancun100
Music City Briskit100

Quick note: A business needs to have a score of 90 to be considered “passing.” If inspectors give a place a score below 90, they will give the business a chance to pass in a re-inspection shortly afterward. To stay open- and serving food at all- the place must make at least a 90 in the follow up. So it might help to think of these scores as on a scale not out of 100 but out of 10, from 91-100. That is not exactly correct, because a 90 is still a 90, but a 90 is the lowest score a place can have that is considered in the industry to be passing.

Inspections are once every six months, once between January 1 and June 30 and once between July 1 and December 31 of each year.

Info: There are two types of violations- critical and non-critical. According to the Tennessee Department of Health web site:

“Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration, or reheating temperatures.

“Non-Critical Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance.”

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