Health inspection Scores

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

 Scores

Name Address City Score Date
Zolo’s 119 5th N. Ave. Franklin 99 6/1/2016
99 12/9/2015
Buca Di Beppo 1722 Galleria Blvd. Franklin 98 4/27/2016
98 10/26/2015
Carrabba’s Italian Grill Bar #9303 553 Cool Springs Blvd. Franklin 100 3/17/2016
100 10/25/2015
Olive Garden Italian Rest. #1794 1098 Crossings Circle Spring Hill 99 6/716
100 12/7/2015
Nelly’s Italian Cafe 5441 Main Street Ste 5 Spring Hill 94 (violation) 4/27/2016
Follow- up 99 4/27/2016
93 (violation) 8/7/2015
Follow-up 98 8/7/2015
Romano’s Macaroni Grill 1712 Galleria Blvd. Franklin 0 (critical violation) 6/14/2016
Follow-up 97 6/14/2016
80 (4 violations) 12/10/2015
Follow-up 93 12/10/2015

 

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.”

See Also:

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