These are the health scores for bowling centers in Middle Tennessee with their most recent inspection score as of August 7, 2019.
| Bowling Center | Date | Score / Follow Up |
|---|---|---|
| Bowl-O-Rena (Dickson) | March 29, 2019 | 98 |
| Donelson Bowling Center (Nashville) | March 29, 2019 | 99 |
| Donelson Plaza Stike & Spare | March 18, 2019 | 100 |
| Franklin Lanes | December 6, 2018 | 100 |
| Funtime Bowl (Lewisburg) | February 26, 2019 | 100 |
| Hermitage Strike & Spare | March 21, 2019 | 92 / 97 |
| Hermitage Strike & Spare Lounge | May 7, 2019 | 98 |
| Kings Bowl (Franklin) | May 10, 2019 | 100 |
| Lanes Trains and Automobiles (Boro) | January 23, 2019 | 100 |
| Murfreesboro Strike & Spare downstairs | July 10, 2019 | 98 |
| Murfreesboro Strike & Spare snack bar | January 10, 2018 | 98 |
| Murfreesboro Strike & Spare Snack bar II | January 10, 2018 | 98 |
| Murfreesboro Strike & Spare Upstairs | July 10, 2019 | 100 |
| ShelbyVille Lanes | February 6, 2019 | 97 |
| Smyrna Bowling Center | July 19, 2019 | 98 |
| Stars and Strikes Bar (Smyrna) | March 25, 2019 | 100 |
| Stars and Strikes Kitchen (Smyrna) | April 5, 2019 | 89 / 99 |
| Tenn Pin Alley (Columbia) | April 23, 2019 | 99 |
| Tenn Pin Alley Bar (Columbia) | April 23, 2019 | 99 |
| Thunder Alley (Dickson) | April 5, 2019 | 86 / 96 |
| Tusculum Strike & Spare | January 24, 2018 | 84 / 94 |
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.
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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