Monroe County’s health department has released the reports for inspections of food service operations that were conducted in March 2024.
Almost half (22) of the 48 places that were inspected in March 2024 had no violations.
Recording at least one non-critical violation, but no critical violations were 7 establishments. Recording at least one critical violation were 19 establishments.
Summaries of the inspections completed in March 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: Aldi #29; Baked of Bloomington; Brightside Café; Café Bali; Cresent Donuts; Crumble Coffee; Edgewood Coffee Corral; Edgewood HS (RBB); Edgewood Intermediate School (RBB); Edgewood Junior HS (RBB); Everbowl; Friendly & Fresh Food Express; Goods for Cooks; Healthy Hoosiers; Inkwell Café; Insomnia Cookies; Maje Sushi; Monopole; Noodles and Company; Rita’s Italian Ice; Subway #1005; and Supreme Produce @ Kroger J330.
The B Square has compiled food inspection reports since December 2022 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.