Mellow Mushroom Craft Beer

Along with kitchens, the Tennessee Department of Health inspects bars. If a restaurant has a bar, the bar is inspected separately.

There are so many bars in Williamson County restaurants, that we broke it down by city. Below are scores from bars in Franklin with their most recent inspection according to the TN Department of Health.

Scores

All scores are from the Tennessee Department of Health.

NameScore
Brew House South100
Wild Wing Cafe100
Drake's 100
Basil100
Burger Up100
Cork and Cow100
Granite City100
Buffalo Rings and Wings100
Old Chicago100
Jim N Nicks100
Corner Pub (Columbia Ave)100
Mellow Mushroom100
The Pond100
Chilis100
Cajun Steamer 100
Cool Spring Brewery100
Red Pony100
Stoney River100
Brick's Cafe100
Sakura100
Carrabba's 100
Dolan's99
Chuy's100
Franklin Abbey100
Jonathan's100
Brixx100
Swanky's Taco100
Bunganut Pig99
Buffalo Wild Wings100
Peking Palace97
Bricktop100
El Sombrero100
Fulin's Asian98
Moe's Original99
King's Bowl100
Tito's100
Guac100

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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