Health Inspection Scores – Lowest Restaurant Scores Spring Hill

Health inspection Scores

These are some of the lowest scores, as of March 13, 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.

O’Charleys, 2000 Crossings Circle

Score: 89

Inspection: 11/14/2016


14 – Food-contact surfaces: cleaned and sanitized – CRITICAL
21 – Proper date marking and disposition – CRITICAL
42 – Utensils and linens; properly stored, dried, handled

Follow up score: 99

Grecian Pizzeria, 2003 Wall Street

Score: 86

Inspection: 10/11/2016

Violations (code- description- category)

19 – Proper hot holding temperatures – CRITICAL
26 – Toxic substances properly identified, stored, used – CRITICAL
35 – Food properly labeled; original container; required records available
41 – In-use utensils; properly stored
42 – Utensils, equip and linens; properly stored, dried, handled
45 – Food & nonfood-contact surfaces cleanable, properly designated & used

Follow up score: 96

China One, 4886 Port Royal Road

Score: 91

Inspection: 11/8/16

Violations (code- description- category)

35 – Food properly labeled;original container;required records available
37 – Contamination prevented during food prep, strg, and dsply
47 – Nonfood-contact surfaces clean
54 – Adequate ventilation and lighting;designated areas used
8 – Handwashing sinks properly supplied and accessible – CRITICAL

Follow up score: 96

Frankie’s Pizza and Grill, 100 Kedron Parkway

Score: 93

Inspection: 10/28/2016

Violations (code- description- category)

37 – Contamination prevented during food prep, storage and display
47 – Nonfood-contact surfaces clean
6 – Hands clean and properly washed – CRITICAL

Follow up: 98

Pancho’s Place, 120 Kedron Parkway

Score: 91

Inspection: 11/14/16

Violations (code- description- category)

18 – Proper cooling time and temperature – CRITICAL
31 – Proper cooling methods used; adequate equip for temperature control
37 – Contamination prevented during food prep, strg, and dsply

Follow up score: 97

Follow up inspection: None
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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.”

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