Health Inspection Scores – Lowest Restaurant Scores Franklin & Brentwood

Health inspection Scores

These are some of the lowest health inspection scores, as of August 21, from the most recently available inspection data of restaurants in Brentwood and Franklin. If a restaurant scores below a 90, they have an opportunity to correct any issues and redo their inspection for a better score.

An explanation of the scores and violations is listed at the bottom of the page.

NameAddressScoreInspection Date
Shoney's1306 Murfreesboro Road811/9/17
Holiday Inn Express5566 Franklin Pike Crc.945/10/17
Hardee's1609 Columbia Pike938/8/17
First Watch 210 Franklin Road874/27/17
Judge Bean Bar-B-Que7022 Church Street805/22/17
Panera782 Old Hickory908/10/17
Cinco De Mayo4944 Thoroughbred872/6/17
Corky's BBQ100 Franklin Road868/10/17
Mazatlan Mexican116 Wilson Pike828/8/17
Corner Asian Cafe10656 Concord813/3/17
Murff's Craft Brews5014 Harpeth915/9/17
Best Western5581 Franklin Pike895/10/17

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 and remain open.

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.”