Monroe County’s health department has released the reports for inspections of food service operations that were conducted in June 2023
Of the 92 places that were inspected in June, 41 had no violations.
Recording at least one non-critical violation, but no critical violations were 14 establishments. Recording at least one critical violation were 37 establishments.
Summaries of the inspections completed in June 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 in June 2023: AFC Sushi at Kroger J-091, AFC Sushi at Kroger J-928, Blooming Bowls, Boneyard Barbecue, C3 Bar, Cardinal Spirits, Chef’s Table Catering, Circle K/ Mac’s #4700048, Cynthia Moriarty Catering, DeAngelo’s, The Elm, Estacion D Sabor, Hive, Hoosier Pie Hole, Hoosier Putt Hole, Hoppy Wobble’s Pub Talker’s Nest, Inkwell Café–Woodlawn, Jeanette Molina Catering, King Gyros, Longhorn Steakhouse #5270, Long John Silver’s #194, Lost Farm Meal Service, Lucky Express, Masdely LLC at Mother Hubbard’s Cup, MCL Center Catering, Mitra Sweets, Oliver Winery, Panera #1072, Pinoy Garden Café, Red Lobster #0878, Red Robin, Rush Bowls, Scenic View Restaurant, Segovia, Small Favors, Sofra Café, Square Donuts, Tabs Kitchen, Texas Roadhouse, Trailhead Pizzeria #1, and Turkuaz Restaurant.
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.