cali burrito mexican food

Franklin

Spring Hill

Brentwood

Nolensville

Fairview

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

RestaurantAddressInspection DateScore / Follow Up
Acapulco Mexican Grill2001 Campbell Station PkwyMarch 9, 2018100 / NA
Amigos Mexican Grill1025 Crossings BlvdDecember 21, 2017100 / NA
Cali Burrito Mexican Grill4935 main st suite 1January 8, 201898 / NA
Don Arturo's Mexican Grill4910 Main StFebruary 20, 201894 / 99
La Villa Taqueria2015 Wall St
Moe's Southwest Grill1001 Crossings BlvdMarch 12, 2018100 / NA
Pancho's Place120 Kedron PkwyDecember 14, 201798 / NA
Salty Goat Taqueria2076 Wall Street
Taco Bell4936 Columbia PikeJanuary 3, 2018100 / NA
Taco Bell2029 Wall StJanuary 5, 2018100 / NA
The Old Oak4383 Kedron Rd
Tito's Mexican Restaurant4886 Port Royal RdMarch 6, 2018100 / 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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