Casa Zaragoza

1824 S Park ST, Madison, WI 53713 · Dane County

41cited violations

26serious tier

4inspections

Establishment

Type: Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2025-00026
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	3	39	26
2025	1	2	0

Inspections

Jul 7, 2026 Re-Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. 6/30 RI: In walk-in cooler, prepped breaded chicken stored above ground pork. Tripe stored below chicken and ground meat.
  
  Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.
  
  Code WFC 3-302.11
- Serious Priority (CDC risk factor) Corrected on site
  DATE MARK - EXCEEDED OR MISSING - Not Corrected
  
  Open milk and horchata in walk-in cooler without date.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Serious Priority (CDC risk factor)
  EMPLOYEE HEALTH REPORTING - Not Corrected
  
  6/30 RI: Several EHRA are available. Not all employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.
  
  Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.
  
  Code WFC 2-201.11
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  In cookline area right prep cooler, gauge on unit states "PI".
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  STORAGE - FOOD ON FLOOR - Not Corrected
  
  In walk-in freezer boxes with food stored on the floor.
  
  Correction: Store all food items at least 6 inches above the floor.
  
  Code WFC 3-305.11
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - HOT HOLDING - Not Corrected
  
  6/30 RI: Steam well between prep coolers not in use. Steam well, middle compartment holding food <135F. Water is holding at 131F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COOLING - Not Corrected
  
  6/30 RI: Cooling logs not available. Red sauce in cooler observed with condensation on lid. PIC informed of using ice to cool lentil soup, chicken, and red sauce.
  
  Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.
  
  Code WFC 3-501.14
Jun 30, 2026 Re-Inspection · Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. In walk-in cooler, raw shell eggs observed above raw vegetables, chicken stored above beef, and ground meat stored above whole muscle meat.
  
  Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.
  
  Code WFC 3-302.11
- Serious Priority (CDC risk factor) Corrected on site
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. 6/30 RI: In walk-in cooler, prepped breaded chicken stored above ground pork. Tripe stored below chicken and ground meat.
  
  Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.
  
  Code WFC 3-302.11
- Serious Priority (CDC risk factor) Corrected on site
  DATE MARK - EXCEEDED OR MISSING - Not Corrected
  
  Several items being cold held are not datemarked or exceeds 7 days, such as enchilada dated 6/15, Caldor dated 6/15, and opened whipping cream without date. Soup that was previously frozen and thawed not datemarked.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Serious Priority (CDC risk factor) Corrected on site
  DATE MARK - EXCEEDED OR MISSING - Not Corrected
  
  Open milk and horchata in walk-in cooler without date.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Serious Priority (CDC risk factor)
  EMPLOYEE HEALTH REPORTING - Not Corrected
  
  Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.
  
  Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.
  
  Code WFC 2-201.11
- Serious Priority (CDC risk factor)
  EMPLOYEE HEALTH REPORTING - Not Corrected
  
  6/30 RI: Several EHRA are available. Not all employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.
  
  Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.
  
  Code WFC 2-201.11
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  In cookline area right prep cooler, gauge on unit states "PI".
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  1) In cookline area left prep cooler, water pooling on bottom of unit and cardboard used to absorb water. 2) In cookline area right prep cooler, gauge on unit states "PI".
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING - Not Corrected
  
  Hot water and handwashing sink in dish area is turned off due to leak. Hot water available at all other handwashing stations in facility.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor) Corrected on site
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  1. In bar areas, handsinks are not accessible as dishes are stacked into basin. 2. Bar area handwashing sink soap not dispensing (battery requires replacement). 3. Paper towel missing at dish area handsink.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL - Not Corrected
  
  The sanitizer concentration for the low temp dish machine is 0ppm.
  
  Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.
  
  Code WFC 4-501.114
- Not serious Good Retail Practice Corrected on site
  SANITIZER TEST KIT - Not Corrected
  
  A test kit for the sanitizer bleach is not available.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
- Not serious Good Retail Practice
  STORAGE - FOOD ON FLOOR - Not Corrected
  
  In walk-in freezer boxes with food stored on the floor.
  
  Correction: Store all food items at least 6 inches above the floor.
  
  Code WFC 3-305.11
- Not serious Good Retail Practice Corrected on site
  STORAGE - IN-USE UTENSILS - Not Corrected
  
  In-use utensil improperly stored in water in bar area.
  
  Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.
  
  Code WFC 3-304.12
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - HOT HOLDING - Not Corrected
  
  1. Steam well between prep coolers is unplugged, chicken holding at 67F, beef 70F, cooked whole potato 70F. 2. Chorizo on stove at 88F since opening, about 3 hours prior. 3. Meat in jus stored above stove at 145F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  Prep cooler, mayo 41F-49F (above fill line), jalapeno 37F-48F(above fill line). In server Area, 1-door sauce cooler, hot sauce 48F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COOLING - Not Corrected
  
  The following products were made during the night and temped at 1:30pm the following day. 2 metal pans of chicken in red sauce >4" temping at 51F,18 quarts of green salsa temping at 64F, and 18 quarts of green sauce temping at 70F.
  
  Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.
  
  Code WFC 3-501.14
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - HOT HOLDING - Not Corrected
  
  6/30 RI: Steam well between prep coolers not in use. Steam well, middle compartment holding food <135F. Water is holding at 131F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COOLING - Not Corrected
  
  6/30 RI: Cooling logs not available. Red sauce in cooler observed with condensation on lid. PIC informed of using ice to cool lentil soup, chicken, and red sauce.
  
  Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.
  
  Code WFC 3-501.14
Jun 22, 2026 Routine Inspection · Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. In walk-in cooler, raw shell eggs observed above raw vegetables, chicken stored above beef, and ground meat stored above whole muscle meat.
  
  Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.
  
  Code WFC 3-302.11
- Serious Priority (CDC risk factor) Corrected on site
  DATE MARK - EXCEEDED OR MISSING
  
  Several items being cold held are not datemarked or exceeds 7 days, such as enchilada dated 6/15, Caldor dated 6/15, and opened whipping cream without date. Soup that was previously frozen and thawed not datemarked.
  
  Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.
  
  Code WFC 3-501.18
- Serious Priority (CDC risk factor)
  EMPLOYEE HEALTH REPORTING
  
  Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.
  
  Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.
  
  Code WFC 2-201.11
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  1) In cookline area left prep cooler, water pooling on bottom of unit and cardboard used to absorb water. 2) In cookline area right prep cooler, gauge on unit states "PI".
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  Hot water and handwashing sink in dish area is turned off due to leak. Hot water available at all other handwashing stations in facility.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor) Corrected on site
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  1. In bar areas, handsinks are not accessible as dishes are stacked into basin. 2. Bar area handwashing sink soap not dispensing (battery requires replacement). 3. Paper towel missing at dish area handsink.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for the low temp dish machine is 0ppm.
  
  Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.
  
  Code WFC 4-501.114
- Not serious Good Retail Practice Corrected on site
  SANITIZER TEST KIT
  
  A test kit for the sanitizer bleach is not available.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
- Not serious Good Retail Practice
  STORAGE - FOOD ON FLOOR
  
  In walk-in freezer boxes with food stored on the floor.
  
  Correction: Store all food items at least 6 inches above the floor.
  
  Code WFC 3-305.11
- Not serious Good Retail Practice Corrected on site
  STORAGE - IN-USE UTENSILS
  
  In-use utensil improperly stored in water in bar area.
  
  Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.
  
  Code WFC 3-304.12
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - HOT HOLDING
  
  1. Steam well between prep coolers is unplugged, chicken holding at 67F, beef 70F, cooked whole potato 70F. 2. Chorizo on stove at 88F since opening, about 3 hours prior. 3. Meat in jus stored above stove at 145F.
  
  Correction: Maintain hot TCS foods at or above 135 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor) Corrected on site
  TEMPERATURE - COLD HOLDING
  
  Prep cooler, mayo 41F-49F (above fill line), jalapeno 37F-48F(above fill line). In server Area, 1-door sauce cooler, hot sauce 48F.
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- Serious Priority (CDC risk factor)
  TEMPERATURE - COOLING
  
  The following products were made during the night and temped at 1:30pm the following day. 2 metal pans of chicken in red sauce >4" temping at 51F,18 quarts of green salsa temping at 64F, and 18 quarts of green sauce temping at 70F.
  
  Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.
  
  Code WFC 3-501.14
Feb 4, 2025 Pre-Inspection · No Reinspection Required
- Not serious Good Retail Practice
  SANITIZER TEST KIT
  
  A test kit for the sanitizer quaternary ammonia is not available.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
- Not serious Good Retail Practice
  THERMOMETER - MISSING INDICATING
  
  Provide indicating thermometer for units without.
  
  Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.
  
  Code WFC 4-204.112

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.