[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on June 12 and does not represent the establishment’s current or future status.]
A routine inspection was conducted at Shugga Hi Bakery & Cafe on June 12. During the inspection, the Tennessee Department of Health noted multiple health code violations and gave the restaurant a score of 61.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Shugga Hi Bakery & Cafe
- When: June 12, 2026
- Where: 1000 Dickerson Pike, Nashville, TN 37207, United States
- Score: 61
Shugga Hi Bakery & Cafe operates as a bakery and cafe on Dickerson Pike. The shop serves waffles, breakfast bowls, burritos, fish, and chicken dishes. According to the official inspection report, violations included:
- The report stated that the person in charge does not have managerial control of the establishment due to several priority violations. The violations included improper handwashing, improper cold-holding temperatures, employee eating on the cookline, and the use of insecticides.
- An employee was eating at the cookline. The staff was trained on not eating on the cookline.
- The employee did not wash their hands after eating on the cookline before handling food. The employees were instructed on proper hand-washing procedures.
- According to the report, no paper towels were observed at the handsink near the kitchen entrance. The person in charge placed paper towels at the handwashing sink.
- The inspector observed molded strawberries in the reach-in cooler near the deep fryers. The strawberries were embargoed and removed from use during the inspection.
- The report stated the reach-in cooler near the deep fryers on the cookline was at 63°F. Leafy greens in the cooler were at 57°F, sliced tomatoes at 60°F, coleslaw at 60°F, and raw chicken wings at 64°F. The inspector instructed the staff not to use the refrigerator until it is repaired. Food was taken to the walk-in cooler. The refrigerator must maintain temperatures of 41°F or below.
- According to the report, insecticides were stored in single-use items in racks in the storage room. The person in charge removed it.
- The report noted that cut lettuce was stored in a pan labeled and dated for oranges in the reach-in cooler near the fryers.
- A container with flour in it was kept unlabeled on a shelf under the prep table, near the reach-in cooler and deep fryers.
- The report noted an open Gatorade bottle on a prep table.
- The inspector observed the employee drying dishes with a towel instead of allowing them to air dry.
- According to the report, aluminum pans were used to store utensils. The person in charge said the pans are replaced every weekend.
- Single-use items were not inverted on racks in the back storage area.
- The report noted an excessively dirty can opener near the reach-in cooler.
- The facility was also flagged for a dumpster missing a drain plug.
- The report noted that ceiling lights were missing coverings in the kitchen area.
- Damaged liners of refrigerators in the kitchen were observed during the inspection.
- The shop did not post its current permit and most current inspection.
A detailed inspection report of the food establishment is available here.
Follow-Up Inspection
The inspection resulted in a score of 61. The restaurant must correct all violations within 10 days before requesting a reinspection. The Tennessee Department of Health will conduct a follow-up inspection within 10 days to verify compliance.
