RecordWell Data

Scores Sports Bar And Grill

4915 WASHINGTON AVE, Racine, WI 53406 · Racine County

47cited violations
8serious tier
9inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
MBRM-9PERV8
Status
Permitted
Phone
(262) 488-4424 ext. Rich
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026281
20252175
2024161
20234161

Inspections

  1. Apr 9, 2026 Re-inspection · 1 priority foundation
    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      4/09/2026 - There was no reduced oxygen packaged (vacuum packaged) fish thawing at time of inspection. 3/19/2026 -Vacuum packaged salmon is being improperly thawed by thawing in the refrigerator in the closed reduced oxygen package.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Vacuum packaged salmon was removed from packaging to thaw in the refrigerator during inspection.

      Code 3-501.13 (E)

  2. Mar 19, 2026 Routine · 1 priority, 3 priority foundation, 3 core, 2 repeat
    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The quat sanitizer in sanitizer buckets is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Automatic quat sanitizer dispenser was not functioning. Manually mixed quat in sanitizer bucket to a concentration of 400 PPM. Education provided on proper concentration and testing of sanitizer. Place out of order sign on aut

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Vacuum packaged salmon is being improperly thawed by thawing in the refrigerator in the closed reduced oxygen package.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Vacuum packaged salmon was removed from packaging to thaw in the refrigerator during inspection.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Meat slicer is visibly soiled with old food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink by the warewashing area.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at handwashing sink by the warewashing area during inspection.

      Code 6-301.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1.Non-food contact surfaces of fronts, sides and tops of equipment are soiled with food splatter and grease. 2. Dish racks for dishmachine are heavily soiled.

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

      Code 4-601.11 (C)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Knife stored between prep sink and wall between uses.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      1. Floors, walls and ceilings soiled with food splatter, food debris and grease. 2. Open drains soiled with an accumulation of black grime.

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

      Code 6-501.12

  3. Jul 7, 2025 Re-inspection · 2 priority, 2 core, 4 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      7/7/2025 - No handwashing was observed during inspection. 6/21/2025 - Employee observed not washing hands after handling raw chicken in the prep sink and returning to work with ready to eat foods.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was stopped and reminded during inspection to wash hands before resuming with any food prep after handling raw chicken.

      Code 2-301.14

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      7/7/2025 - Garlic butter and fried onion on prep counter observed to be cold held at 72 and 62°F respectively. 5/21/2025 - Fried onion and garlic butter on prep counter observed to be cold held at 55 and 67°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: 7/7/2025 - Both foods were discarded during inspection. 5/21/2025 - Both foods were discarded during inspection.

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

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      7/7/2025 - 1. Interior of first beer cooler at entrance to bar is soiled with brown sticky liquid and old bar fruit. 2. Wing sauce shelf is soiled with encrusted wing sauce. 5/21/2025 - 1. Interior of first beer cooler at entrance to bar is soiled with brown sticky liquid and old bar fruit. 2. Wing sauce shelf is soiled with encrusted wing sauce.

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

      Code 4-601.11 (C)

    • Not serious Core Repeat

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      7/7/2025 - Employee bags were observed hanging next to the prep area. 5/21/2025 - Employee items such as phones, bags, clothing and medicine are stored throughout the kitchen prep areas.

      Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (B)

  4. May 21, 2025 Routine · 3 priority, 3 priority foundation, 7 core, 4 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after handling raw chicken in the prep sink and returning to work with ready to eat foods.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was stopped and reminded during inspection to wash hands before resuming with any food prep after handling raw chicken.

      Code 2-301.14

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Fried onion and garlic butter on prep counter observed to be cold held at 55 and 67°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Both foods were discarded during inspection.

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

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on prep sink.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for prepared tcs foods is inconsistent and inaccurate throughout the facility. Date marking was observed to contain a prepared date and discard date, however the time between the two ranged from 6-9 days in length.

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

      Code 3-501.17 (D)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility observed to be utilized as a dump sink during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink at the bar.

      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

      Multiple foods in various coolers throughout the facility were observed to be unwrapped or uncovered. Uncovered box of potatoes observed to be stored below chicken breading station.

      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. Potatoes were discarded due to cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Kitchen knife was improperly stored between the wall and the 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°F. Action Taken: Knife was removed and taken to warewashing station.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of chicken are stored on the floor in the walk-in cooler.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Interior of first beer cooler at entrance to bar is soiled with brown sticky liquid and old bar fruit. 2. Wing sauce shelf is soiled with encrusted wing sauce.

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

      Code 4-601.11 (C)

    • Not serious Core

      SEWAGE - OTHER LIQUID WASTES AND RAINWATER

      Water observed draining from the ceiling over prep area hand sink.

      Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

      Code 5-403.12

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the warewashing area is less than 50 foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas. Replace bulbs that are burnt out in warewashing area.

      Code 6-303.11

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee items such as phones, bags, clothing and medicine are stored throughout the kitchen prep areas.

      Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (B)

  5. Apr 16, 2024 Routine · 1 priority, 1 priority foundation, 4 core, 1 repeat
    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The quat sanitizer is not being used according to EPA registered label use instructions and is at >500 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Have the sink/dispenser serviced. Action Taken: The sanitizer was diluted with water to a concentration of 200-400 PPM.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking method for foods that are frozen and then thawed is inadequate. Soups that were observed thawing are not given a new date marking.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life. Foods that are cooked should be given a date marking; once the food is frozen the 7 day shelf life pauses; once the food is brought out to thaw, the time begi

      Code 3-501.17 (D)

    • Not serious Core Corrected on site

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in multiple food preparation areas.

      Correction: Provide approved beverage container with cover in food preparation area. Action Taken: The drinking cups were relocated during inspection.

      Code 2-401.11 (B)

    • Not serious Core Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Twice baked potatoes in the Norlake freezer 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. Action Taken: The potatoes were placed into individual bags during inspection.

      Code 3-302.11 (A) (4)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop handles were improperly stored in contact with the ice at the bar.

      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. Action Taken: The handles were removed from ice contact during inspection.

      Code 3-304.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the bottom of the interior of the grill line cooler is soiled with a grey / black liquid.

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

      Code 4-601.11 (C)

  6. Oct 31, 2023 Re-inspection · 1 priority foundation, 1 repeat
    • Not serious Priority Foundation Repeat Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      10/31/2023 - Date marking observed still having discard dates that are longer than 7 days. Corn salsa in walk-in-cooler was observed having a date mark of 09/25 and is past the 7 day shelf-life. Cole slaw was observed in the True 2 door cooler with no date mark.

      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. Action Taken: Education given on appropriate date marking. Date marking on items with 8 day discard dates

      Code 3-501.17 (A)

  7. Oct 16, 2023 Routine · 1 priority, 6 priority foundation, 5 core, 6 repeat
    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on 3 compartment warewash as spray nozzle is laying in the sink compartment.

      Correction: Replace sprayer at warewash sink with one that will provide an air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment.

      Code 5-202.13

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods observed for large amounts of soups cooling in large pots in the walk-in-cooler.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Soups were reheated to above 165*F, and the cooling process began again, utilitizing ice baths and shallow pans.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Corn salsa in walk-in-cooler was observed having a date mark of 09/25 and is past the 7 day shelf-life. Cole slaw was observed in the True 2 door cooler with no date mark.

      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 Corrected on site

      THERMOMETERS - FOOD - ACCURACY

      Thermometer used in food establishment is not accurate to +/- 2°F.

      Correction: Calibrate or replace thermometer. Action Taken: Thermometer was given to facility by inspector during inspection.

      Code 4-203.11

    • Not serious Priority Foundation Repeat Corrected on site

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink at the dishwash area is blocked for usage with a box.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Box was moved from handwashing sink making it accessible for usage.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation Repeat Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink closest to the pizza oven.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at the hand wash sink by the pizza oven.

      Code 6-301.11

    • Not serious Priority Foundation Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink near pizza oven for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel provided at hand wash sink by pizza oven.

      Code 6-301.12

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employee observed working in food preparation/cooking area without an appropriate hair restraint.

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Action Taken: Employee in food prep area properly restrained her hair.

      Code 2-402.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Foods in various coolers throughout facility 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 Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Redbull counter top cooler is not ANSI certified or approved by the department for use with TCS foods.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The plumbing at the warewash is leaking at the dishwash station and at the 3 compartment sink and is not maintained in good repair.

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

      Code 5-205.15 (B)

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

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

      Correction: Repair or replace door sweep so that entrance by insects or rodents into the food establishment is prevented.

      Code 6-202.15 (A) (1)

  8. Jun 29, 2023 Re-inspection 2 · No items found

    No violations cited.

  9. May 26, 2023 Re-inspection 2 · 3 core, 3 repeat
    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      All hotel pans of food in walk-in, prep cooler, and upright 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 Repeat

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Pans behind grill are not part of grill and are not ANSI certified or approved by the department.

      Correction: Remove pans behind grill. Unapproved equipment shall be removed from food service.

      Code 4-205.11

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.