Monroe County’s health department has released the reports for inspections of food service operations that were conducted in May 2023.
About 42 percent of the 86 places that were inspected in May had no violations.
Recording at least one non-critical violation, but no critical violations were 13 establishments. Recording at least one critical violation were 37 establishments.
Summaries of the inspections completed in May are now available on a list which is published on the health department’s website.
Here’s a raw list of those establishments that had zero violations: Ace Sushi #215 @ Fresh Thyme, AFC Sushi @ Kroger J-330, AFC Sushi @ Kroger J-960, Arepa Burger, Auntie Anne’s Pretzels, Azzip Pizza, Bake Me a Cake, Banneker Community Center, Bloom Burger, Bloomington Superior Fuel DBA Krispy Krunchy Chicken, Chick-Fil-A, Chipotle Mexican Grill #1804, Circle K/Mac’s, DK Sweets, Elli-May’s Smoked BBQ, Five Guys Burgers and Fries, Gables Bagels, Hardee’s of Bloomington #3, Janko’s Little Zagreb, Juniper Gallery, La Poblana #1, Mama Dukes Hawaiian Barbeque, Moco Gas Station, Noodles and Company, Popkorn Kernal with a Twist, Rasta Pops Push Cart, Rogers and Country Club Food Mart, Rose Hill Farm Stop, Rush Hour Station, Speedway #6009 – West, The Ardent Roller LLC, Toppers Pizza, Tropical Smoothie Café, Uno Mas Taco Truck, Uptown Café, Wever’s Smoke Eaters BBQ #1
The B Square has compiled the December 2022, January 2023, February 2023, March 2023, April 2023 and May 2023 food service inspections into a single Google Sheet, and plotted out the locations for each establishment on a color-coded map.
The critical and non-critical violation numbers for each restaurant and descriptions are included in each row of the Google Sheet, as well as each location plotted on the map. (Click on a dot, and the information associated with that location will appear in the left sidebar of the map.)
The most recent month of inspections is what’s currently displayed on the map. To make the layers from previous months visible, toggle them on in the left sidebar.
Here’s the boilerplate wording for the difference between a critical and a non-critical violation from the Monroe County Health Department’s website:
Critical violations are defined as those that are likely to directly contribute to a foodborne disease. The most common and most dangerous critical violations are various degrees of temperature abuse. Potentially hazardous foods must be kept at or above 135º F or at or below 41º F. Failure to do so, or failure to cook food to the proper temperature or cool cooked food quickly (within 6 hours) to below 41ºF, is the leading cause of foodborne illness.
Non-critical violations are those that have contributing factors, but are generally not the primary cause of an outbreak.
Color Coded Map
(The color coding scheme goes like this: Green=Zero violations; Yellow=At least 1 non-critical violation but no critical violations; Red=At least 1 critical violation.) The dots on the map are grouped by month as separate layers. Different layers can be toggled on and off separately.