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July Food Grades: 12 Tri-County restaurants get a "C" from DHEC

DHEC C Grade.jpg

There are hundreds of restaurants and retail food stores in the Tri-County area, Of those,12 received a grade of “C” from DHEC during July. Of those 12, ten were upgraded to an “A" in follow-up inspections. Two have not had follow-up inspections since receiving their "C" grade.

Seven restaurants and one food truck got a "C" in Charleston County. Three restaurants in Dorchester County got a "C," and one Berkeley County restaurant got a "C."

RELATED | June food grades: 11 Tri-County restaurants, stores get "C" grade from DHEC

Following are the 10 food establishments that received a “C” in July, that have since had their grades improved to an "A" by DHEC. Links to the report from DHEC explaining the grade are provided for each.

  • Creole Food Truck, 4830 O'Hear Ave, North Charleston "C" grade, 90% score, July 28 (REPORT)
    Most recent grade: "A" August 1
  • Mamma Browns BBQ, 2840 Hwy 17. Mount Pleasant "C" grade, 86% score - July 20 (REPORT)
    Most recent grade: "A," July 31
  • Red's Icehouse, 1882 Andell Bluff Blvd, Johns Island"C" grade, 70% score - July 13 (REPORT)
    Most recent grade: "A," July 18
  • Sequoia Cafe, 7151 Rivers Avenue, North Charleston"C" grade, 69% score, July 5 (REPORT)
    "C" grade, 90% score, July 6 (REPORT)
    Most recent grade: "A," July 14
  • Stoners Pizza Joint, 1662 Savannah Hwy, Charleston"C" grade, 90% score, July 27 (REPORT)
    Most recent grade: "A," July 28
  • Waffle House, 325 Savannah Hwy., Charleston
    "C" grade, 88% score, July 7 (REPORT)
    Most recent grade: "A," July 18
  • Yobo Cantina Fresca, 10 Windermere Blvd., Charleston
    "C" grade, 94% score, July 21 (REPORT)
    Most recent grade: "A," July 24
  • Denny's, 113 Hotel Drive Suite A, Saint George
    "C" grade, 89% score, July 13 (REPORT)
    Most recent grade: "A," July 17
  • Skynyrd's Grill And Sports Bar, 129 Motel Drive, Saint George
    "C" grade, 73% score, July 26 (REPORT)
    Most recent grade: "A," July 31
  • Sushi 201, 103 S. Main St., Summerville
    "C" grade, 87% score, July 11 (REPORT)
    Most recent grade: "A," July 21

Following are the three Tri-County food establishments that have not had follow-up inspections since receiving a “C” from DHEC in July. Links to the report from DHEC explaining the grade are provided for each, as well as their previous score.

  • Subway on Clements, 2030 Wambaw Creek, Daniel Island "C" grade, 98% score, July 31 (REPORT)
    Previous grade: "B"
  • A Dough Re Mi Pizzeria, 2700 Hwy. 17 N., Mount Pleasant"C" grade, 89% score, July 26 (REPORT)
    Previous grade: "B"

Just outside the Tri-County area, Beaufort County had two restaurants given “C” grades in July. They are Los Hermanos in Beaufort, and Skillets Café in Hilton Head. Both got an “A” in follow up inspections.

No restaurants in Colleton, Georgetown, Orangeburg or Williamsburg counties received a below a “B” in July.

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About DHEC’s food grades

Retail Food Establishment Inspections are scored based on a 100 point scale. At the completion of the inspection, a letter grade is posted at each facility based on the calculated numerical score and the facility's past compliance history.

  • Grade A - The retail food establishment earned more than 87 points. Food safety practices appeared to meet the requirements of 61-25
  • Grade B - The retail food establishment earned 87-78 points. Food safety practices need improvement.
  • Grade C - The retail food establishment earned less than 78 points. Food safety practices need significant improvement.
  • There are circumstances and conditions outlined in state health code under which the letter grade posted at a facility may differ from the numerical score of the most recent inspection.

Each score is a snapshot in time based on how a retail food establishment handles the five major risk factors related to employee behaviors and preparation practices.

The five major risk factors are:

  • Food Contact Equipment Cleanliness - Did the inspector see build up on equipment that comes into contact with food?
  • Cooking Temperatures - Are foods being cooked or heated to temperatures within a safe range?
  • Employee Health - Does the facility have a plan in place to require employees who are sick to stay home?
  • Food Sources - Can the facility prove where all foods are coming from and are they coming from approved sources? (an exception would be raw, unprocessed produce from small farms, produce stands or farmers markets)
  • Food Holding Temperatures - Were the foods maintained at safe hot or cold holding temperatures?

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