Nashville Restaurant Health Inspections Reveal Mixed Results: What Diners Need to Know

What’s Happening in Nashville’s Restaurants? A Peek Inside Health Inspection Reports

In bustling Nashville, the music is often louder than the whispers of concern about the food we eat. Whether it’s a hot chicken sandwich or fresh sushi rolls, we trust that our favorite eateries are up to code. But, what goes on behind the scenes? Well, having taken a closer look at health inspection reports, there’s a lot to unpack. Spoiler alert: not everything is as tidy as we’d like it to be.

The Good News – Most Restaurants Score High!

First, the bright side: most restaurants in Nashville receive stellar reviews from health inspectors. The average score in Davidson County hovers around 97 out of 100. That’s an impressive figure! Even those establishments that slip up are often able to clean up their act and brush their scores back up into the 90s during follow-up checks.

But What About the Bad Apples?

Now, let’s dive into the less glamorous parts of the reports. As I read through the critiques, a phrase that sticks in my mind is “biofilm on the ice machine.” Just a heads-up, but googling that term might ruin your next iced drink experience. The reports reveal some alarming habits in the kitchens of our city, like staff tasting salsa with their fingers or disregarding crucial handwashing protocols after touching the floor.

Mysteries of Management

We tend to think of high-end establishments as paragons of cleanliness and care, but surprisingly, many upscale hotel kitchens have scored poorly in inspections. It raises questions about management practices and whether the impact of the post-Covid-19 labor crunch is forcing restaurants to operate under stretched conditions. It appears that even the fanciest eateries aren’t immune to lapses in hygiene standards.

Watch Out for Raw Proteins!

One of the frequent concerns in inspection reports is the way raw foods are stored. It’s not just about keeping the floors clean; proper stacking is essential for customer safety. Restaurants are repeatedly cited for placing raw proteins—like chicken, shrimp, and beef—above ready-to-eat foods. This is crucial because if those raw proteins leak, it poses a risk of cross-contamination. Now, after learning this, I’ve been extra cautious about how I organize my own fridge and have set aside a dedicated space at the bottom for raw meats and seafood.

Pests and Temperature: A Dismaying Trend

While some might brace for reports of flies or even the occasional cockroach, it’s the temperature of the raw meat that really turns the stomach. When I read that meat is found sitting at a balmy 60 degrees due to a broken cooler, I can’t help but ask, “Where’s the vigilance?” A lukewarm steak might pass under the radar, but warm sushi is a red flag for anyone who knows better.

Be Careful with Sushi

Speaking of sushi, the reports are rife with accounts of fish not being kept at the right temperatures. Let’s be honest: if ordering sushi, wouldn’t you want to ensure its freshness? After learning about these temperature issues, I’m approaching sushi orders with even more caution—only opting for spots that look pristine and well-taken-care-of. I don’t know about you, but the last thing I want is to enjoy a delectable sushi roll and end up regretting it later!

Final Thoughts

So, what have these inspection insights taught us? Perhaps it’s simply to be more aware of the restaurants we choose and keep a watchful eye on the basics, like food storage and handling practices. While we can continue to enjoy the vibrant Nashville food scene, a little knowledge can help us make safer dining choices. After all, being informed is a good step toward indulging responsibly.