Imagine sitting down to enjoy a delicious Mexican meal, only to discover that the kitchen where it was prepared had live insects crawling around. That’s exactly what happened at La Quesadilla Mexican Grill in Morristown, Tennessee, where a recent health inspection uncovered some alarming issues. While the restaurant scored a passing grade of 76, the details of the inspection are enough to make anyone think twice before digging in.
But here’s where it gets even more concerning: the inspector flagged six critical violations, including live insects in the kitchen, food being prepared in a hand sink (yes, you read that right), and uncovered food in the pantry. And this is the part most people miss—raw beef was stored above ready-to-eat food in the refrigerator, a major no-no that could lead to cross-contamination. Even the salsa at the salad bar was too warm, hovering between 50 to 52 degrees instead of the required 41 degrees or below. To top it off, the three-compartment sink used for washing pots and pans had no sanitizer in the final rinse.
Is a passing grade of 76 really good enough when these kinds of issues are present? It’s a question worth asking, especially when you consider the potential health risks. The good news? After a follow-up inspection, La Quesadilla Mexican Grill corrected these violations and earned a much-improved score of 92. But it leaves us wondering: should diners have to rely on inspectors catching these issues, or should restaurants be held to higher standards from the start?
Now, let’s shift gears to the bright side. Several restaurants in the area aced their inspections with perfect or near-perfect scores. KPOT Korean BBQ, A Dopo Sourdough Pizza, and Zaxby’s in Knoxville all scored a flawless 100, proving that excellence in food safety is achievable. Other top performers include Chipotle Mexican Grill in Morristown (100), Cracker Barrel in Knoxville (99), and Cowboy Cantina (98), to name a few.
So, what can you do if you suspect a restaurant isn’t up to par? Don’t stay silent. Let your server or manager know immediately, or take it a step further by contacting your local health department. Most counties will dispatch an inspector for a surprise visit to investigate the issue. After all, your voice could be the catalyst for change—or at the very least, a cleaner kitchen.
But here’s a thought to chew on: Should restaurants with critical violations be allowed to operate until they fix the issues, or should there be stricter penalties in place? Let us know your thoughts in the comments—this is one debate that’s sure to heat up faster than a properly sanitized kitchen.
