RecordWell Data

Nino's Southern Sides

4475 N OAKLAND AVE, Shorewood, WI 53211 · Milwaukee County

34cited violations
8serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
North Shore Health Department
License / ID
MWIN-9R7JW3
Status
Permitted
Official record
North Shore Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20253123
20243153
2023172

Inspections

  1. Nov 7, 2025 Re-inspection · 1 core, 1 repeat
    • Not serious Core Repeat

      MECHANICAL - VENTILATION

      The facility is using a hood in the back area that is not equipped with a suppression system and has fuel burning appliances under it. After consultation with the Village of Shorewood building inspector and the Fire Marshal from the North Shore Fire Department, the facility shall submit for permits regarding the use of the hood.

      Correction: Until approval is obtained from each agency, the facility shall not use the equipment under this hood, per the Village of Shorewood. Contact the Village of Shorewood Building Inspector and the North Shore Fire Department for permits. THE FACILITY IS CURRENTLY WORKING THE VILLAGE OF SHOREWOOD AND THE NORTH SHORE FIRE DEPARTMENT REGARDING THE USE OF THE HOOD AND THE EQUIPMENT UNDER IT.

      Code 6-304.11

  2. Oct 29, 2025 Routine · 3 priority, 4 priority foundation, 4 core, 2 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw shell eggs stored over buns in the walk in cooler. Raw chicken stored over raw fish in the reach in cooler near the fryer.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority

      REHEATING FOR HOT HOLDING

      Greens, mac and cheese and other items in the hot well was improperly reheated. The facility is not properly reheating previously prepared foods to 165 prior to hot holding. Employees place foods in the hot holding unit at 11 AM when the facility opens. At 12:15 PM foods have not yet reached 165 F.

      Correction: Adjust procedures and methods to properly reheat food. The facility removed the food items and reheated to 165 F in the oven. Educational moment. The person in charge understands to reheat to 165 F prior to placing foods in the hot holding unit. The facility may reheat for hot holding in the microwave until approval is obtained to use the equipment under the type 2 hood.

      Code 3-403.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Raw fish and raw chicken is cold held at [52]°F. The cooler ambient temp was 55 F. The cooler had somehow lost power. The person in charge was able to restore power and the cooler quickly dropped to 35 F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. All raw foods will be cooked today.

      Code 3-501.16 (A) (2) AND (B)

    • Not serious Priority Foundation

      WHERE TO WASH

      The facility did not have a handwashing sink that was adequately supplied for proper handwashing.

      Correction: Employees were unable to wash hands in the kitchen at the time of the inspection.

      Code 2-301.15

    • Not serious Priority Foundation Corrected on site

      THAWING

      Chicken and fish from frozen are quickly thawed in the 3 compartment sink. The facility shall conduct this process in the food preparation sink. Also, the facility was not using cold water. The food was at 70 F after thawing was complete.

      Correction: Adjust procedures or methods to properly thaw foods. Do not use the 3 compartment sink for thawing foods. Foods may not be placed in this sink because it is not air gapped. Educational moment. Discussed with person in charge the proper process.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Tongs that were said to be clean were visibly soiled with food debris. The can opener was also soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at each food employee handwashing sink.

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

      Code 6-301.11

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Fish, chicken and shrimp are stored in water in the coolers.

      Correction: The facility shall not store foods in containers that are not allowed to drain.

      Code 3-303.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The equipment throughout is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The drain under the food preparation sink is not maintained in good repair. It is leaking into a plastic container. The drain is also full of grease, which may prevent proper draining.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Clean drain.

      Code 5-205.15 (B)

    • Not serious Core

      MECHANICAL - VENTILATION

      The facility is using a hood in the back area that is not equipped with a suppression system and has fuel burning appliances under it. After consultation with the Village of Shorewood building inspector and the Fire Marshal from the North Shore Fire Department, the facility shall submit for permits regarding the use of the hood.

      Correction: Until approval is obtained from each agency, the facility shall not use the equipment under this hood, per the Village of Shorewood. Contact the Village of Shorewood Building Inspector and the North Shore Fire Department for permits.

      Code 6-304.11

  3. Jan 6, 2025 Re-inspection · No items found

    No violations cited.

  4. Oct 16, 2024 Re-inspection 2 · 3 core, 2 repeat
    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Superior 2-door under counter cooler is not maintained in good repair. The gasket is separating from the door preventing proper door seal.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of rodents in basement. At re-inspection, several rodent droppings were observed in the basement beneath dry storage shelving. Uncontained pellets of rodent repellent were noted in openings along stair case leading to basement.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Remove evidence of pests and uncontained pellets of mouse repellent.

      Code 6-501.111 (B)

  5. Oct 9, 2024 Re-inspection · 3 core, 3 repeat
    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Superior 2-door under counter cooler is not maintained in good repair. The gasket is separating from the door preventing proper door seal.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The plumbing under food prep sink and 4-compartment sink is not maintained in good repair. Water leaks from pipes into bus tubs on floor when faucet is turned on.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

  6. Oct 2, 2024 Routine · 3 priority, 2 priority foundation, 4 core, 3 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk-in cooler. Celery and onions stored under raw shell eggs.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Several items in front steam table (black-eyed peas, green beans, and baked beans) are hot held at 109-125 degrees F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Items in steam table for 2 hours or less were reheated to 165. Other items were discarded during the inspection. Temperature of steam table was turned up.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Chitlins in Superior undercounter cooler are cold held at 68°F. Person in charge stated the chitlins were made previous day.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Chitlins discarded.

      Code 3-501.16 (A) (2) AND (B)

    • Not serious Priority Foundation

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Spoons for steam table food items were improperly stored in stagnant water at 82 degrees F.

      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°F.

      Code 3-304.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Superior 2-door under counter cooler is not maintained in good repair. The gasket is separating from the door preventing proper door seal.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The plumbing under food prep sink and 4-compartment sink is not maintained in good repair. Water leaks from pipes into bus tubs on floor when faucet is turned on.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

  7. May 17, 2023 Routine · 2 priority, 5 core, 2 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk-in cooler. Fresh green peppers stored under raw shell eggs.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Eggs moved to bottom shelf.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Cooked chicken, okra, corn, beans, cole slaw in True upright cooler are cold held at 47-50°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All foods out of temperature were voluntarily discarded during inspection. Cooler was adjusted and temperature was below 41 degrees by end of inspection.

      Code 3-501.16 (A) (2) AND (B)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Spoons/serving utensils were improperly stored in stagnant water that is 110 degrees F.

      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°F. Utensils were washed, rinsed, and sanitized and placed in water that is 135 degrees F.

      Code 3-304.12

    • Not serious Core

      FOOD LABELS - PROVIDED

      Packaged desserts from Confectionately Yours are not labeled with ingredients or allergens.

      Correction: Packaged foods shall be labeled as required by law.

      Code 3-602.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Frozen drink machine behind counter and 2-door cooler in kitchen are not maintained in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      There is a gap at the bottom of the back door which could be the source for the entrance of insects or rodents.

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

      Code 6-202.15 (A) (1)

Source: North Shore Health Department. History last read Oct 16, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.