Restaurant Inspection Scores, July 15

Posted: Jul 21, 2025 / 11:04 AM CDT

Updated: Jul 21, 2025 / 07:37 PM CDT

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Each week WREG is rounding up the highest and lowest scores from Shelby County restaurant inspections. Find more restaurant scores from Shelby County and other Tennessee counties here.

Lowest Scores:

Tops BBQ
3023 Thomas Street, Memphis, TN 38127
Score: 73
Violations Include: Flies throughout the food area; coleslaw on the counter; hot dog and fried bologna not maintained at 41°; employee went into the food prep area and put gloves on without washing hands; excessively worn cutting board on the prep cooler; glass cleaner and alcohol bottle are improperly stored over utensils; food uncovered in prep cooler; employees not wearing proper hair restraints while preparing foods; dumpster lid open; and current permit not posted. Full report

Zi Jing Chinese
6525 Memphis Arlington Road, Suite #102, Bartlett, TN 38135
Score: 73
Violations Include: Employees not seen washing hands at the time of inspection; shell eggs are stored over peeled onions; no expiration dates/date marking system on foods; bus tubs of cooked rice are not labeled; uncovered food items in prep units; thawing shrimp stored on the floor; no lid or drain plug present on the dumster; employee illness policy not posted; current permit not posted. Full report

Memphis Jamaican Kitchen
1354 Madison Avenue, Memphis, TN 38104
Score: 81
Violations Include: Employee only washing and rinsing dishes without soap/sanitizer; employees improperly washing hands; hand sinks blocked with boxes of plantains; no thermometer found inside coolers; excessive boxes of rice, plantains, and browning for sauces; excessive food splatter buildup on inside prep cooler; excessive garbage in service station; and dirty ceilings and walls. Full report

Curfew Restaurant
164 Union Avenue, Memphis, TN 38103
Score: 83
Violations Include: Excessive flies in the kitchen; black residue in the interior dispenser of the ice machine; ceiling tiles have excessive condensation, black spots, and water residue coming from air vents — possible mold build up; missing either soap or paper towels at multiple handwashing stations; excessive deep grooves on multiple cutting boards; open container of white flour in white bin; excessive wiping cloths used to clean residue from plates stored on prep stations; and exterior and interior of equipment have spills and food residue. Full report