Lowest Health Inspection Scores – Fall ’15- Spring ’16

Health inspection Scores

About a quarter of the way into 2016, here are the lowest scoring restaurants so far in the past six months in Williamson County. Inspections of every establishment that serves food are conducted once every six months by the Tennessee Department of Health.

An explanation of the scores is below the list.

Lowest Scores- By Area

Here are the scores, according to the health department’s latest available information.

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RestaurantScore (out of 100)
Logan's Roadhouse- 2008 Crossings Circle, Spring HIll83
Super China Buffet- 5228 Main Street, Spring Hill85
O'Charley's- 2000 Crossings Circle, Spring Hill93
Shoney's- 1306 Murfreesboro Rd, Franklin78
Degthai Mobile Unit- Franklin94
China Max- Galleria, Franklin94
Las Palmas- 6688 Nolensville Pike, Brentwood89
Fulins Asian Cuisine- 267 Franklin Rd, Brentwood78
Firehouse Subs- 700 Old Hickory Blvd, Brentwood90
Sonic- 2018 Fairview W. Blvd,. Fairview95

Compare these scores with other schools:


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.

Inspections are once every six months, once between January 1 and June 30 and once between July 1 and December 31 of each year.

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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