Health inspection Scores

These are the scores for Asian food restaurants in Williamson County, with their most recent inspection score.

 Scores

NameMost Recent ScorePrevious Score (in previous 12 months)
Pei Wei- Franklin 100 100
China Express- Franklin98 98
Miso- Franklin100 99
Sarku- Franklin98 97
Shiki- Franklin100 95
Siam Pad Thai- Franklin100 98
China Max- Franklin96 94
P.F. Chang's- Franklin100 Unavailable
Chopstix- Franklin99 95
Peter's Sushi- Brentwood98 98
China Wok- Brentwood98 98
No. 1- Brentwood98 96
Fulin's- Brentwood81 100
Soy Teryaki Bistro- Brentwood100 99
Corner Asian- Brentwood81 96
Fuji 2 Sushi- Brentwood98 60
Asuka- Spring Hill92 97
Sunny China- Spring Hill98 97
Fulin's- Spring Hill99 99
Super China Buffet- Spring Hill96 96

Here are the scores, according to the health department’s latest available information.

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

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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