Health Inspection Scores- Pizza Places- November 6

Health inspection Scores

It has been six months since we put up scores for pizza places. Inspections are twice a year; so here are pizza place scores. Compare them some of them with their previous scores.


All scores are from the Tennessee Department of Health.

NameMost Recent ScorePrevious Inspection Score
Frankie's- Spring Hill9398
Soulshine- Franklin100N/A
Papa Murphy's- Spring Hill9999
Mafiaoza's- Franklin 100N/A
Pizza Hut- Spring Hill100100
Domino's- Spring Hill9898
Grecian Pizzeria- Spring Hill96 86 (96 on follow up)
Little' Caesar's- Spring Hill9999
Jet's- Columbia Ave., Franklin100 100
Chuck E Cheese- Franklin100100
Sal's- Franklin9685
Mellow Mushroom- Franklin99 99
Jet's- Liberty Pike, Franklin100 100
Papa Murphy's- Brentwood9999
Blaze Pizza- Brentwood9999
Papa John's- Brentwood100100
Pizza Hut- Nolensville100100
Pizza Hut- Fairview10099
Pizza Hut- Brentwood100100
Matteo's- Brentwood10099
Old Chicago- Franklin 9896

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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