Health Inspections: Sub Shops in Franklin for February 12, 2018

firehouse subs

Spring Hill



These are the scores for Sub Shop restaurants in Franklin, with their most recent inspection score.

RestaurantInspection DateScore / Follow Up
Jason's Deli (3065 Mallory Ln)October 16, 2017100 / NA
Lenny's Sub Shop (102 Lumber Dr.)February 8, 201799 / NA
Jersey Mike's (1175 Meridian Blvd)April 18, 2017100 / NA
Jersey Mike's (1010 Murfreesboro Rd.January 29, 2018100 / NA
Jersey Mike's (2000 Mallory Lane)March 2, 2017100 / NA
Firehouse Subs (1844 McEwen Dr.)October 31, 2017100 / NA
Jimmy John's (600 Frazier Drive)March 20, 2017100 / NA
Jimmy John's (1113 Murfreesboro Rd.)March 28, 2017100 / NA
Subway (330 Mayfield Dr.)May 22, 2017100 / NA
Subway (407 Independence Sq)February 1, 2017100 / NA
Subway (3046 Columbia Ave.)February 1, 2018100 / NA
Subway (1203 Murfreesboro Rd.)March 23, 2017100 / NA
Subway (420 Cool Springs Blvd)May 23, 2017100 / NA
Subway (1800 Galleria Blvd)January 8, 201898 / NA
Subway (1735 Galleria Blvd.)May 22, 2017100 / NA
Subway (2176 Hillsboro Rd.)March 14, 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 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.”