RecordWell Data

Benvenuto's

1109 FOURIER DR, Madison, WI 53717 · Dane County

44cited violations
22serious tier
18inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
58322-53252
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2025151
20242137
202232614
2019200
2018200
2016300
2015100
2014100
2013100
2012200

Inspections

  1. May 8, 2025 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of pizza oven rollers and non-food contact surfaces of meat slicer are soiled and unclean.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code WFC 4-601.11(C)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Front legs of cookline handwash sink made of unsealed wood that is exposed to splash, spillage, or other food soiling is not easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

      Code WFC 4-101.19

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink at lobby bar.

      Correction: Provide hand soap at handsink to facilitate proper handwashing.

      Code WFC 6-301.11

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Fruit flies present behind lobby bar.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      WIPING CLOTHS

      Wet wiping cloths improperly stored. Sanitizer bucket behind main bar: 0 ppm quat

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  2. Feb 28, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS - Not Corrected

      Hole at bottom of exterior door at stair C1.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

  3. Feb 21, 2024 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Table mounted can opener is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Date mark missing from portioned ready-to-eat ham chunks in walk-in freezer.

      Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days. Include date prepared, date frozen, and date removed from freezer on prepared ready-to-eat foods that are frozen prior to use.

      Code WFC 3-501.18

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Cold water faucets leak at handsink by ice machine and handsink by pizza oven.

      Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

      Code WFC 5-205.15

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee hand wash sinks.

      Correction: Provide a sign or poster at each employee hand wash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor)

      NON-CONTINUOUS COOKING

      Beef patties cooked using a non-continuous cooking process has not received prior approval.

      Correction: Beef patties cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

      Code WFC 3-401.14

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      Hole at bottom of exterior door at stair C1.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Serious Priority (CDC risk factor) Corrected on site

      RESPONDING TO CONTAMINATION EVENTS

      The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

      Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

      Code WFC 2-501.11

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      Chlorine sanitizer in lobby bar dish machine is 0ppm.

      Correction: Repair. 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

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - FOOD SURFACES

      Clean in place soup kettle is not being sanitized.

      Correction: After cleaning, rinse and sanitize equipment and utensils.

      Code WFC 4-702.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      Knife improperly stored in crack by pizza prep table.

      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

      TOXICS - LABELING

      Chemical spray bottle is unlabeled in lobby bar.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice

      WAREWASHING - TEMPERATURE MEASURING DEVICE

      An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

      Code WFC 4-302.13(B)

  4. May 27, 2022 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Non-food contact surfaces of top section of kitchen tableware/hot window cabinet is soiled with dust build-up.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code WFC 4-601.11(C)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Slicer is visibly soiled with food build-up, cans opener is soiled with food build-up and the interior of the ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Food storage racks in walk-in coolers exposed to splash, spillage, or other food soiling is no longer easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

      Code WFC 4-101.19

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. In prep cooler #2, pan of raw shrimp stored above vegetables.

      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

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE - Not Corrected

      No handwashing signage is provided at employee handwash sink in main kitchen area.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor)

      NON-CONTINUOUS COOKING - Not Corrected

      Raw animal food cooked using a non-continuous cooking process has not received prior approval, operator is using non-continuous for bacon.

      Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

      Code WFC 3-401.14

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The sanitizer concentration for the Main Bar low temperature dish machine was <10ppm Cl.

      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

      WIPING CLOTHS - Not Corrected

      Wet wiping cloths improperly stored.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  5. May 10, 2022 Re-Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Non-food contact surfaces of top section of kitchen tableware/hot window cabinet is soiled with dust build-up.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code WFC 4-601.11(C)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Slicer is visibly soiled with food build-up, cans opener is soiled with food build-up and the interior of the ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Food storage racks in walk-in coolers exposed to splash, spillage, or other food soiling is no longer easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

      Code WFC 4-101.19

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. In prep cooler #2, pan of raw shrimp stored above vegetables.

      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

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE - Not Corrected

      No handwashing signage is provided at employee handwash sink in main kitchen area.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor)

      NON-CONTINUOUS COOKING - Not Corrected

      Raw animal food cooked using a non-continuous cooking process has not received prior approval, operator is using non-continuous for bacon.

      Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

      Code WFC 3-401.14

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The sanitizer concentration for the Main Bar low temperature dish machine was <10ppm Cl.

      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

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Several food items in prep cooler #3 are cold held at: 1. garlic butter 51 2. diced onion 58F 3. sliced tomatoes 48F 4. mashed potatoes 52F 6 internal thermometer reading for this cooler 52F

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      WIPING CLOTHS - Not Corrected

      Wet wiping cloths improperly stored.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  6. May 4, 2022 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of top section of kitchen tableware/hot window cabinet is soiled with dust build-up.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code WFC 4-601.11(C)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Slicer is visibly soiled with food build-up, cans opener is soiled with food build-up and the interior of the ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Food storage racks in walk-in coolers exposed to splash, spillage, or other food soiling is no longer easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

      Code WFC 4-101.19

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. In prep cooler #2, pan of raw shrimp stored above vegetables.

      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

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in main kitchen area.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor)

      NON-CONTINUOUS COOKING

      Raw animal food cooked using a non-continuous cooking process has not received prior approval, operator is using non-continuous for bacon.

      Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

      Code WFC 3-401.14

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for the Main Bar low temperature dish machine was <10ppm Cl.

      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

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Several food items in prep cooler #3 are cold held at: 1. garlic butter 51 2. diced onion 58F 3. sliced tomatoes 48F 4. mashed potatoes 52F 6 internal thermometer reading for this cooler 52F

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      WIPING CLOTHS

      Wet wiping cloths improperly stored.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  7. Mar 22, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  8. Mar 13, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  9. Feb 8, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Jan 29, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  11. Dec 9, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  12. Feb 25, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  13. Feb 18, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  14. May 6, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Jan 7, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  16. Jan 31, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  17. Jan 13, 2012 Re-Inspection · Reinspection Required

    No violations cited.

  18. Jan 12, 2012 Routine Inspection · Reinspection Required

    No violations cited.

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.