Health Inspection Scores- Ice Cream/Dessert- Sept. 18

andy's frozen custard
Andy's Frozen Custard

These are some of the most recent health inspection scores for ice cream, frozen yogurt and other local dessert stores.

Scores

All scores are from the Tennessee Department of Health.

NameScore
Kilwins- Franklin100
Baskin Robbins- Franklin100
Krispy Kreme- Franklin100
Great American Cookie Company- Franklin100
Puffy Muffin- Brentwood100
Bruster's Ice Cream- Brentwood95
Sweet CeCe's- Brentwood100
Baskin Robbins- Brentwood99
Ivey Cakes- Franklin100
Sweet Temptations- Franklin100
Nothing Bundt Cakes- Franklin100
Candy Craze- Franklin100
Dunkin' Donuts- Spring Hill100
Sweet CeCe's- Spring Hill99
GiGi's Cupcakes- Spring Hill99
Andy's Frozen Custard- Spring Hill100

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.”