[Editor’s note: The report mentioned here is from inspections conducted on July 9 and may not represent the future health inspection status of the food establishments.]
The Tennessee Department of Health conducted a routine health inspection at Urban Juicer on July 9. The restaurant received a score of 60 after inspectors documented multiple health code violations.
The violations included an excessively dirty ice machine, a lack of handwashing supplies, and improper storage of food items.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Urban Juicer
When: July 9, 2026
Where: 1009 Gallatin Ave, Nashville, TN 37206, United States
Score: 60
Urban Juicer is a casual, clean-eat, quick-service restaurant and juice bar. According to the inspection report, the violations included the following:
- Several priority violations were documented, including those involving handwashing, date marking, cold holding, insecticide storage, and chemical labeling.
- During the inspection, the restaurant’s manager was not present. The manager was instructed to be present during all hours of operation and was advised to complete a food handler’s class. The report noted that the PIC did not have managerial control of the establishment.
- The restaurant did not have an employee health policy. The inspectors provided an MPHD employee health policy.
- An employee came into the back prep area with gloves on and rinsed hands with gloves on, then returned to the front to handle customer food. The manager was instructed to train the employees on proper use of gloves and handwashing procedures.
- The report stated that the handwashing sink in the back area near the upright reach-in cooler had no paper towels. Paper towels were placed at the handwashing sink. The restaurant employees stated that they wash their hands at the 3-compartment sink and that no one uses the handwashing sink in the back. The staff was taught proper handwashing procedures.
- The inspection found an excessively dirty ice machine in the back area near the exit door. The report directed staff to clean the ice machine.
- The leafy greens, including kale and spinach, were stored in the cooler under the Urban Juicer sign, reading a temperature of 50°F. The restaurant staff said that the leafy greens had been in the cooler since morning. The report instructed staff not to use the leafy greens.
- Roasted chickpeas on the shelf in front of the prep were measured at 69°F. The staff stated that the roasted chickpeas were brought into the restaurant twice a week from the 8th Ave South location. The food items were prepared in the second location. The report advised the staff not to use the roasted chickpeas.
- Chicken and sliced tomatoes were in the prep cooler, marked with a date of July 19. These date markings were past the 7-day date mark. The employees stated that the PIC labels the date on the food items. The report instructed staff and the PIC to receive additional training on proper date marking.
- Greek yogurt in the reach cooler to the right of the Urban Juicer sign in the front was dated July 25 and was discarded.
- Counter insecticides were stored on a rack in the chemical storage area with the rest of the chemicals and not locked away as per the guidelines.
- The report stated that the manager had not been trained to use insecticides inside the restaurant. The staff was instructed not to use the insecticides.
- An unlabeled spray bottle with liquid inside was kept on a shelf across from the displayed produce cooler. An employee labeled it during the inspection.
- The restaurant stored chemicals beside gloves on a shelf in the front area under the counter across from the cooler Urban Juicer sign. Chemicals were also stored above the 3-compartment sink on a bare wooden shelf. The staff was directed to move the chemicals.
- The report noted that no thermometer was present in the back upright Magic Chef freezer in the office area.
- An unlabeled container of green powder was kept on the shelf above the freezer with frozen fruits inside. Another unlabeled container with a red lid held a white substance was kept on the rack beside the dish machine.
- A box of chips for customers was stored on the floor in the back office area.
- An employee’s personal food was stored above food intended for customers in the reach-in cooler located in the back.
- Avocados with stickers still on them were stored in the prep cooler in the food prep area.
- The restaurant stacked wet containers on top of each other in the back area near the 3-compartment sink prep table on the bottom shelf. The bare wooden shelf above the 3-compartment sink had no seal.
- The report found an excessively dirty can opener on the prep table in the back near the dish machine, and a knife on the knife rack above the 3-compartment sink was also excessively dirty.
- The dumpster door was left open, and the drain plug was missing from the dumpster.
- The restaurant also did not post its most current inspection report.
A detailed inspection report is available here.
Follow-Up Inspection
The restaurant received a score of 60 during the inspection. The restaurant is required to correct all the violations before requesting a reinspection. A follow-up inspection will be conducted within 10 days.
