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.
|Shoney's||1306 Murfreesboro Road||81||1/9/17|
|Holiday Inn Express||5566 Franklin Pike Crc.||94||5/10/17|
|Hardee's||1609 Columbia Pike||93||8/8/17|
|First Watch||210 Franklin Road||87||4/27/17|
|Judge Bean Bar-B-Que||7022 Church Street||80||5/22/17|
|Panera||782 Old Hickory||90||8/10/17|
|Cinco De Mayo||4944 Thoroughbred||87||2/6/17|
|Corky's BBQ||100 Franklin Road||86||8/10/17|
|Mazatlan Mexican||116 Wilson Pike||82||8/8/17|
|Corner Asian Cafe||10656 Concord||81||3/3/17|
|Murff's Craft Brews||5014 Harpeth||91||5/9/17|
|Best Western||5581 Franklin Pike||89||5/10/17|
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.”