It has been almost six months since we started posting health inspection scores. That means that many of the restaurants we listed have been inspected again. Making the rounds, then, here are pizza place scores. Compare them some of them with their previous scores, or see scores from new restaurants.
Here are the latest health inspection scores at some places throughout Williamson County from where you might get your glorious circles of melted mozzarella, steaming marinara and golden dough . . .
All scores are from the Tennessee Department of Health.
|Frankie's- Spring Hill||98 on 11/10/15|
|Domino's- Spring Hill||98 on 4/6/16|
|Little' Caesar's- Spring Hill||99 on 4/7/16|
|Jet's- Columbia Ave.||100 on 7/2/15|
|Chuck E Cheese- Franklin||100 on 1/26/16|
|Sal's- Franklin||85 on 4/26/16|
|Mellow Mushroom- Franklin||97 on 5/4/16|
|Jet's- Liberty Pike||100 on 4/5/16|
|Papa Murphy's- Brentwood||99 on 4/20/16|
|Sicilian Pizza- Brentwood||99 on 3/1/16|
|Blake Pizza- Brentwood||99 on 5/2/16|
|Pizza Hut- Nolensville||100 on 3/14/16|
|Pizza Hut- Fairview||99 on 7/29/15|
|Old Chicago- Franklin||98 on 12/7/15|
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 Departmen[t 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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