Monroe County’s health department has released the reports for inspections of food service operations that were conducted in April 2024.
More than half of the places that were inspected in April (38 of 70) had no violations.
Recording at least one non-critical violation, but no critical violations were 10 establishments. Recording at least one critical violation were 22 establishments.
Summaries of the inspections completed in April 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: 4th Street International Market; Academy of Science & Entrepreneurship; Applebee’s Neighborhood Bar & Grill; Bell Trace Senior Living; Black’s Mercantile; Bloomington Bagel Company; Bloomington Bagel Company; Bloomington Food Mart; Bru Burger Bloomington; Burger King #827; Chick-fil-A Space C-9; Chipotle Mexican Grill #563; Chipotle Mexican Grill #1804; Circle K #4700049; Circle S #65; Circle S #70; Circle S Mart #5; Crumble Bakery; CVS Pharmacy #10676; Dave’s Hot Chicken; Five Guys; Grandview Elementary School; Hartzell’s Ice Cream; Hopscotch Coffee; Little Tibet; Maru Bakery; Metal Works Brewing Company; Mother Bear’s Pizza West; Olive Garden #1587; Raising Canes #0833; Redbud Hills; Rockets Convenience Plus; Rogers & Country Club Food Mart; Square Donuts; Sunny Poke & Tea; Sweetgreen; The Owlery; Verona Coffee House.
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.