RecordWell Data

Dynasty

2427 LATHROP AVE, Racine, WI 53405 · Racine County

56cited violations
14serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
HSAT-7QXLSU
Status
Permitted
Phone
(262) 633-3443
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20264327
20252175
2024172

Inspections

  1. Sep 28, 2026 Routine · 3 priority, 5 priority foundation, 6 core, 4 repeat
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after changing tasks, changing gloves, and working with raw beef patties then ready to eat toast.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority

      TCS FOOD - COLD HOLDING

      1. Soup in 2-door prep cooler observed to be cold held at 46°F. 2. Sliced gyro meat in plastic bus tub on counter is cold held at 42*F.

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

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

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      The majority of prepared and cooked food items observed to not be dated marked.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Raw salmon observed to be thawing in reduced oxygen packaging the Atosa 2-door cooler.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for several food items throughout the establishment. 1. Various soups cooling in plastic 5 gallon buckets observed to be at 123*F, 107*F, and 105*F after 2 hours of cooling. 2. Cooked peppers for salsa cooling in deep metal pan in ice bath in prep sink observed to be at 98*F after 2 hours of cooling. 3. Baked potatoes in cardboard box on dry storage shelf observed to be at 108*F after 4 hours of cooling. 4. Large ham shanks in walk-in cooler observed to be at 114*F after 1 hour.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: 1. Soups were reheated to 165*F or above (soup reheat temp 204*F) and cooling process started again. 2. Requested peppers be reheated or discarded. 3. Baked potatoes were discarded by PIC. 4. Ham was carved into smaller portions and placed in shallow pans in walk-in.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink in back prep area observed to be blocked with dirty dishes during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Action Taken: Dirty dishes were removed from handwashing sink.

      Code 5-205.11 (B)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at cookline handwashing sink.

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

      Code 6-301.11

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at the cookline handwashing sink or in either employee bathrooms.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Multiple food items in the coolers throughout the establishment observed to be uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Spatula observed to wedged under spice shelf. 2. Knife observed to be wedged in the meat saw.

      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 Corrected on site

      FOOD CONTAMINATION - FOOD PREPARATION

      1. Pre-portioned food in 2 door cooler on cookline is subject to potential contamination by being stored inside a container of different uncovered food. 2. Shelled peanuts and other items for the establishment are being stored inside the mop sink during inspection. 3. Unwrapped ribs, ham shanks, and other items in walk-in cooler are uncovered under the condenser fans.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination. Action Taken: 2. Items were removed from mop sink.

      Code 3-305.14

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      1. Cardboard box observed to be used to block off an unused fryer in cookline. 2. Various plastic single-use food containers observed to be reused for storage.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The underside of the flat top grill is coated in greasy accumulations and old food debris and 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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      Floor throughout cookline observed to be chipping and not properly sealed.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

  2. Apr 21, 2026 Re-inspection 2 · No items found

    No violations cited.

  3. Apr 10, 2026 Re-inspection · 1 priority, 1 priority foundation, 4 core, 6 repeat
    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Multiple foods in the establishment are not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      4/10/26: Improper cooling methods observed for gyro meat, mac and cheese, and potatoes. All items observed to be stored in deep containers during the cooling process. 3/25/26:Improper cooling methods are observed for gyro meat in Turbo Air cooler. Meat was observed to be piled in deep pans and covered during the cooling process.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Several containers of food were observed to be unwrapped or uncovered throughout the establishment.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep counter on cook line.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      4/10/26: Food containers observed to be stacked on top of uncovered food. 3/25/26-Gyro meat in cooler observed to be covered with a towel. -Food containers observed to be stacked on top of uncovered food.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      - Single use plastic food containers was observed being reused as containers for hot holding on the steam table. -Cardboard observed to be used as shelf liners and a fryer lid in the kitchen.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

  4. Mar 25, 2026 Routine · 3 priority, 2 priority foundation, 7 core, 4 repeat
    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat cheese and potatoes with their bare hands.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Foods were discarded during inspection.

      Code 3-301.11 (B)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      Baked potatoes and sausage links observed to be hot held on the steam table at 67 and 120°F respectively

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Potatoes were discarded and sausage links were heated to 165 degrees.

      Code 3-501.16 (A) (1)

    • Serious Priority

      DATE MARKING - DISPOSITION

      Multiple foods in the establishment are not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for gyro meat in Turbo Air cooler. Meat was observed to be piled in deep pans and covered during the cooling process.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at employee restrooms in the basement.

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

      Code 6-301.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Several containers of food were observed to be unwrapped or uncovered throughout the establishment.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      In use knives observed to be stored underneath the toaster.

      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 Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep counter on cook line.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      -Gyro meat in cooler observed to be covered with a towel. -Food containers observed to be stacked on top of uncovered food.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      - Single use plastic food containers was observed being reused as containers for hot holding on the steam table. -Cardboard observed to be used as shelf liners and a fryer lid in the kitchen.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

      Half eaten apple observed directly on kitchen food and utensil storage shelf.

      Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (A)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Dust build-up observed around kitchen air exchange vents on the ceiling.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  5. Jul 31, 2025 Re-inspection · 2 priority, 3 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      7/31/25 - Raw fish in Tosa 2-door cooler observed to placed next to chopped vegetables. 5/20/25 - 1. Cooked sausage was observed to be store under raw shell eggs in the atosa 2-door cooler. 2. Raw chicken was observed to be placed next to uncovered jam in 2-door prep cooler.

      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. Action Taken: 7/31/25 - Vegetables were moved above the raw fish in the Tosa 2-door cooler.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      7/31/25 - Mixed melon in 3-door prep cooler observed to be cold held at 45°F. 5/20/25 - Raw shell eggs stored on top of crate were out at room temperature, cold held at 55°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Raw shell eggs were placed in the cooler. Action Taken: 7/31/25 - Mixed melon was divided into shallower containers and placed back in the cooler.

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

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      7/31/25 - Wiping cloths used for wiping surfaces were observed on multiple prep surfaces throughout the facility. 5/20/25 - Wiping cloths used for wiping surfaces were observed on multiple prep surfaces throughout the facility.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: 7/31/25 - All wiping cloths were moved to the sanitizer bucket.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      7/31/25 - Plastic single-service containers were observed to be used as food storage containers inside the steam table. 5/20/25 - 1. Plastic single-service containers were observed to be used as food storage containers inside the steam table. 2. Cardboard observed on wood shelf under bread.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      7/31/25 - Clean utensils are being stored or stacked without being air-dried. 5/20/25 - Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

  6. May 20, 2025 Routine · 3 priority, 2 priority foundation, 6 core, 3 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      1. Cooked sausage was observed to be store under raw shell eggs in the atosa 2-door cooler. 2. Raw chicken was observed to be placed next to uncovered jam in 2-door prep cooler.

      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

      1. Baked potatoes above steam table were observed to be hot held at 109°F. 2. Sausage links under steam table were observed to be hot held at 108°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: The baked potatoes and sausage links were discarded.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Raw shell eggs stored on top of crate were out at room temperature, cold held at 55°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Raw shell eggs were placed in the cooler.

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

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date marking system is not being followed consistantly. Multiple food items across all cold storage units are missing date marking.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE

      Weed killer was observed in mop sink and is not required for the operation and maintenance of the food establishment.

      Correction: Remove unapproved poisonous or toxic materials from premise.

      Code 7-202.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Various foods located in all coolers were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloths used for wiping surfaces were observed on multiple prep surfaces throughout the facility.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

      Open box of chocolate chips and other baking items were observed to be stored under plumbing pipes in the basement.

      Correction: Store food in areas not exposed to splash, dust, or other contamination.

      Code 3-305.11 (A) (2)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

      Ready-to-eat vegetables were observed to be stored under the leaking condenser unit in the walk-in cooler.

      Correction: Store food in areas not exposed to splash, dust, or other contamination.

      Code 3-305.11 (A) (2)

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      A bag of onions were observed on the floor in the basement. Buckets of lettuce were observed on the floor of the walk-in cooler.

      Correction: Store all food items 6 inches above the floor. Action Taken: The bag of onions and buckets of lettuce were moved off the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      1. Plastic single-service containers were observed to be used as food storage containers inside the steam table. 2. Cardboard observed on wood shelf under bread.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

  7. Apr 24, 2024 Routine · 2 priority, 1 priority foundation, 4 core, 4 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Chicken is stored over cooked noodles in the prep line cooler and steak and raw shelled eggs are stored above RTE foods in the back Randell cooler..

      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. Action Taken: The food items were rearranged during inspection.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Cooked noodles in the prep line cooler are cold held at 44°F.

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

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

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Food items in the Atosa 2-door cooler are not date marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      Cooked noodles made this morning in the prep line cooler are not in a container that facilitates heat transfer or is tightly wrapped or covered.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core Corrected on site

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      The interior of the microwave has encrusted soil accumulations.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Action Taken: The microwave was cleaned during inspection.

      Code 4-601.11 (B)

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils and food containers are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Boxes of to-go containers are being stored on the floor on the prep line.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Action Taken: The boxes were moved to storage shelves during inspection.

      Code 4-903.12

Source: City of Racine Public 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.