These are the scores for Sub Shop restaurants in Murfreesboro, with their most recent inspection score.
|Restaurant||Date||Score / Follow Up|
|Firehouse Subs (2018 Medical Center Pkwy a)||January 8, 2018||96 / 98|
|Jason's Deli (452 N Thompson Ln)||February 16, 2018||100|
|Jersey Mike's Subs (2705A Old Fort Pkwy)||January 17, 2018||97|
|Jersey Mike's Subs (2910 S Church St e)||January 10, 2018||99|
|Jimmy John's (1520 Memorial blvd)||September 13, 2017||89 / 99|
|Jimmy John's (2130 Middle Tennessee Blvd||January 17, 2018||100|
|Jimmy John's (577 N Thompson Ln)||February 12, 2018||98|
|Penn Station (1632 Memorial Blvd)||November 16, 2017||93|
|Penn Station (3053 Medical Center Pkwy C)||October 19, 2017||100|
|Subway (1407 Greenland Dr)||November 7, 2017||98|
|Subway (1624 New Salem Rd A)||November 15, 2017||100|
|Subway (206 N Thompson Ln E)||October 17, 2017||95 / 100|
|Subway (2442 S Church St)||July 5, 2017||100|
|Subway (2559 Old Fort Pkwy)||October 27, 2017||99|
|Subway (3325 Memorial Blvd)||March 23, 2018||100|
|Subway (1536 Joe B. Jackson Pkwy)||July 31, 2017||100|
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.”