These are some of the lowest scores from the most recently available inspection data of restaurants in Spring Hill. 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.
McDonalds- 3383 Port Royal Road
Score: 88
| VIOLATION CODE AND DESCRIPTION
|
|---|
| 26 – Toxic substances properly identified, stored, used – CRITICAL |
| 6 – Hands clean and properly washed – CRITICAL |
| 8 – Handwashing sinks properly supplied and accessible – CRITICAL |
Asuka- 2029 Wall Street
Score: 92
|
VIOLATION CODE AND DESCRIPTION
|
|---|
| 13 – Food separated and protected – CRITICAL |
| 39 – Wiping cloths; properly used and stored |
| 41 – In-use utensils; properly stored |
| 42 – Utensils, equip and linens; properly stored, dried, handled |
| 45 – Food & nonfood-contact surfaces not clean, properly designed, constructed and used |
Donut Palace- 5228 Main Street
Score: 94
No critical violations
Pancho’s Place- 129 Kedron Parkway
Score: 92
|
VIOLATION CODE AND DESCRIPTION
|
|---|
| 18 – Proper cooling time and temperature – CRITICAL |
| 31 – Proper cooling methods used; adequate equip for temperature control |
| 37 – Contamination prevented during food prep, storage, and display |
Frankie’s Pizza- 100 Kedron Parkway
Score: 93
|
VIOLATION CODE AND DESCRIPTION
|
|---|
| 6 – Hands clean and properly washed – CRITICAL |
| 47 – Nonfood-contact surfaces clean |
| 37 – Contamination prevented during food prep, storage, and display |
China One- 4886 Port Royal Road
Score: 91
|
VIOLATION CODE AND DESCRIPTION
|
|---|
| 54 – Adequate ventilation and lighting;designated areas used |
| 47 – Nonfood-contact surfaces clean |
| 37 – Contamination prevented during food prep, strg, and dsply |
| 35 – Food properly labeled; original container;required records available |
Inspections are performed twice a year by the local county office of the Tennessee Health Department.
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.”
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