Chicken Salad Chick

Last inspected: Apr 2, 2026

Score

Medium Risk

Across the available record, Chicken Salad Chick has five inspections on file, the first dated 2026. The newest entry in the record is dated Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.

The last inspection found six violations, up from zero the time before.

Thermometers provided and accurate comes up most often, recorded one time in the inspection record. The full record sits in fairly typical territory for a working restaurant.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 2, 2026

Food Service Establishment Inspection

6 minor violations.

View 6 violations

Thermometers provided and accurate

Inspector notes: 1200-23-01-.04(2)(d)9. Observed missing thermometer in the victory cooler. Please provide an internal thermometer to ensure food is maintaining its proper temperature.

1200-23-01-.04(2)(d)9

Personal cleanliness

Inspector notes: 1200-23-01-.02(3) Observed PIC not wearing a hair restraint while in the food prep area. Please wear a hair restraint when preparing food.

1200-23-01-.02(3)

Wiping cloths; properly used and stored

Inspector notes: 1200-23-01-.03(3)(d)4. Observed wiping cloths stored on the 3 compartment sink. Please store wiping cloths in sanitizer when not in use.

1200-23-01-.03(3)(d)4

In-use utensil; properly stored

Inspector notes: 1200-23-01-.04(6)(b)1.iv Observed knives being stored on cutting boards. Please store in a designated area when not in use.

1200-23-01-.04(6)(b)1.iv

Current permit posted

Inspector notes: Please post the most current permit.

Compliance with TN Non-Smoker Protection Act

Inspector notes: Please provide a no smoking sign.

Mar 27, 2026

Food Service Establishment Inspection

No violations found.

100

Mar 11, 2026

Food Service Establishment Inspection

No violations found.

100

Feb 3, 2026

Food Service Establishment Inspection

5 minor violations.

View 5 violations

Personal cleanliness

Inspector notes: Observed employee handling, preparing food in the kitchen is not wearing any hair restraints. Please provide proper hair restraints for your employees to prevent physical contamination.

Wiping cloths; properly used and stored

Inspector notes: Observed wiping cloths utilized for the kitchen knives stored on the cutting boards. Educated employees when wiping cloths are not in use please store them in their sanitize bucket to prevent contamination.

Garbage/refuse properly disposed; facilities maintained

Inspector notes: Observed exterior dumpster overflowing with trash hanging off the dumpster and on the ground. Please keep lid closed and remove trash on the ground to prevent pest harborage.

Current permit posted

Inspector notes: Observed current Permit has expired on 6/30/25. Educated PIC you're currently in violation working with an expired permit. Please pay to renew your health permit within 48 hours either in person at 1826 Sycamore View or by phone call 901-222-9175.

Compliance with TN Non-Smoker Protection Act

Inspector notes: Non smoking sign is not posted at the entrance to the facility.Please post.

Jan 22, 2026

Food Service Establishment Inspection

No violations found.

100

Frequently Asked Questions

When was Chicken Salad Chick last inspected?

The most recent health inspection at Chicken Salad Chick on file is from Apr 2, 2026. The public record contains five inspections in total.

What is the most common violation at Chicken Salad Chick?

Across the inspection record, thermometers provided and accurate has been cited one time, more than any other issue at Chicken Salad Chick.

Has Chicken Salad Chick's inspection record improved over time?

No. Recent inspections at Chicken Salad Chick have flagged more violations than earlier ones, ticking from about zero per visit to around six more recently.

What does a medium risk rating mean?

A medium risk rating at Chicken Salad Chick means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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