Like restaurants, all bars must get a health inspection every six months. This includes bars at restaurants. Here are scores from some selected bars around the county.
All scores are from the Tennessee Department of Health.
Wild Wing Cafe- Franklin 100 on 4/18/16
Drake's Bar- Franklin 100 on 4/14/16
Burger Up Bar- Franklin 100 on 8/6/16
Cork and Cow- Franklin 100 on 12/8/15
Mellow Mushroom Bar- Franklin 100 on 5/4/16
The Pond- Franklin 100 on 12/15/15
The Tap Room- Franklin 99 on 11/14/15
O'Charleys- Spring HIll 100 on 11/15/15
Gary's Place- Spring Hill 100 on 4/18/15
Logan's Roadhouse Bar- Spring Hill 100 on 11/16/15
Meo Mio's Bar- Spring Hill 100 on 8/5/15
Twin Peaks Bar- Brentwood 100 on 12/8/15
Longhorn Steakhouse Bar- Brentwood 100 5/4/16
Judge Bean Bar- Brentwood 99 12/15/15
Brick's Cafe Bar- Brentwood 100 on 5/4/16
Local Taco Bar- Brentwood 98 on 11/12/15
Corner Pub Bar- Brentwood 100 on 10/26/15
Dos Margaritas Bar- Fairview 100 on 4/19/16
Nolen's Place Bar- Nolensville 100 on 3/14/16
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 Departmen[t 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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