mexican food

Franklin

Spring Hill

Brentwood

Nolensville

Fairview

These are the scores for Mexican restaurants in Brentwood, with their most recent inspection score.

RestaurantAddressInspection DateScore / Follow Up
Chile Burrito330 Franklin Rd #911November 30, 201898 / NA
Chipotle Mexican Grill269 Franklin Rd
Cinco De Mayo Mexican Restaurant4944 Thoroughbred LnSeptember 8, 201799 / NA
Las Palmas6688 Nolensville RdNovember 7, 201799 / NA
Local Taco146 Pewitt DrNovember 20, 2017100 / NA
Local Taco146 Pewitt DrJune 1, 2017100 / NA
Mazatlán Restaurant116 Wilson Pike CirAugust 8, 201795 / 100
Mexicali Grill1724 Carothers PkwyApril 13, 2018100 / NA
Moe's Southwest Grill101 Creekside CrossingNovember 3, 2017100 / NA
QDOBA Mexican Eats782 Old Hickory Blvd Suite 120April 3, 201895 / 97
Taco Bell5002 Maryland WayFebruary 2, 2018100 / NA
Taco Bell6718 Nolensville RdApril 6, 2018100 / NA
Uncle Julio's209 Franklin RdDecember 18, 2017100 / NA

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

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 that is considered in the industry to be passing.

Info: There are two types of violations- critical and non-critical. According to the Tennessee Department of Health website:

“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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