RecordWell Data

Lucky Star Restaurant

884 MILWAUKEE AVE, Burlington, WI 53105 · Racine County

38cited violations
11serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Central Racine County Health Department
License / ID
CDYA-BQUHKQ
Status
Permitted
Phone
(262) 763-2155
Official record
Central Racine County Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026261
20252112
20242156
2023162

Inspections

  1. Sep 10, 2026 Routine · 1 priority, 1 priority foundation, 1 core
    • Serious Priority Corrected on site

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

      The bleach sanitizer in the wiping buckets is not being used according to EPA registered label use instructions and is at >200 PPM. The buckets were replaced with 100 PPM bleach during inspection.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for ground beef and soups in the walk-in cooler. The ground beef and soups were in deep containers and at 170 F in the walk-in cooler during inspection. Education provided to staff during inspection.

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

      Code 3-501.15 (A)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      The floor in the waitress area, side kitchen room, and back kitchen room have cracks in some of the floor tiles. There are parts of the warewashing room where the grout is deteriorating..

      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. Mar 10, 2026 Routine · 1 priority foundation, 2 core
    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Multiple cooking utensils stored inside the cookline hand sink. The utensils were removed during inspection.

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

      Code 5-205.11 (B)

    • Not serious Core Corrected on site

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

      Wiping cloth used for wiping surfaces stored on prep tables throughout the establishment. the cloths were placed into sanitizer buckets during inspection.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      The floor in the waitress area, side kitchen room, and back kitchen room have cracks in some of the floor tiles. There are paerts of these areas where the grout is deteriorating as well.

      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

  3. Oct 2, 2025 Routine · 1 priority, 1 priority foundation, 2 core, 2 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands or changing gloves when dunking santizer rags into solution bucket and then returning to cookline station. Employee was educated on proper hand washing and glove useage during inspection.

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

      Code 2-301.14

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Multiple utensils are stored in the cookline handwashing sink and it is unavailable for proper handwashing. The utensils were removed during inspection.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat Corrected on site

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

      Wiping cloth used for wiping surfaces stored on prep tables throughout the kitchen. Wiping cloths were placed into sanitizer buckets during inspection.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      The floor in the waitress area, side kitchen room, and back kitchen room have cracks in some of the tiles. There are parts of these areas that are missing grout..

      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

  4. Feb 19, 2025 Routine · 1 priority, 1 priority foundation, 5 core
    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      House made dressing and dairy products in top glass portion of the 4 door cooler is cold held at 44-45°F. Items were moved below during inspection.

      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 Corrected on site

      FOOD CONTACT SURFACES - SOILED

      Food dicer is visibly soiled. Dicer was sent to warewashing during inspection.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • 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 Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      On two occasions utensils were improperly stored. 1) Spatuals and other grilling utensils were stored in bucket of water. Utensils were sent to warewashing during inspection and discussion was had with cook and owner on other methods. 2) To go cup was used as a scoop in coleslaw. Cup was removed during inspection.

      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

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

      Wiping cloth used for wiping surfaces stored dry on prep surface of cooler. Wiping cloths were added to sanitizer during inspection.

      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

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Discussion was had with dishwasher during inspection.

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

      Code 4-901.11

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      The floor by the waitress area, side kitchen room and back kitchen room have cracks in some of the tiles. The are parts of these areas that is also missing grout.

      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

  5. Mar 5, 2024 Follow Up · 1 priority foundation, 1 core, 2 repeat
    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing asterisks next to items served under cooked on lunch/dinner menu. Breakfast menu was updated.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Core Repeat

      SURFACE CHARACTERISTICS - INDOOR AREAS

      The grout around the tile on the cookline is deteriorating. Some tiles are cracked on floor by cookline.

      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

  6. Feb 20, 2024 Routine · 6 priority, 6 priority foundation, 1 core, 1 repeat
    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Employee was observed touching a taco shell without gloves. Discussion was had with employee.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw chicken was stored over beef and fish products in meat 2 door cooler. Raw chicken was placed below beef and fish during inspection.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Rice and mashed potatos did not cool to 70F within 2 hours. Both was discarded during inspection.

      Correction: Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

      Code 3-501.14 (A)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Baked potatos is hot held at 104°F under warmer. Baked potatos were discarded during inspection.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      On two occasions TCS food was above 41°F in coolers. 1) Middle cookline prep cooler was holding TCS food between 41-45F. 2) Left cookline prep cooler was hold TCS foods at 44F+ in top portion of cooler. Items were moved to other cooler during inspection.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Contact Lindsey when coolers are holding temperature.

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

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with an air gap or backflow prevention at utility sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Mahi Mahi, tuna and salmon was found thawed in ROP without removing or cutting the packaging. All fish was discarded during inspection.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing asterisks next to items served under cooked on lunch/dinner menu. Breakfast menu was updated.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Priority Foundation

      THERMOMETERS - FOOD - ACCURACY

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

      Correction: Calibrate or replace thermometer.

      Code 4-203.11

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring quat sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation Corrected on site

      FOOD CONTACT SURFACES - SOILED

      Meat slicer is visibly soiled. Meat slicer was cleaned during inspection.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at bar handwashing sink for hand drying. Paper towel was provided during inspection.

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

      Code 6-301.12

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      The grout around the tile on the cookline is deteriorating. Some tiles are cracked on floor by cookline.

      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

  7. Aug 8, 2023 Routine · 2 priority, 1 priority foundation, 3 core, 2 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw steak was stored over cheese in true 2 door cooler in side room to kitchen. Cheese was moved above raw steak during inspection.

      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

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

      The LTS 3000 is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer was primed during inspection and functioning at 50 PPM during inspection.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Asterisks were missing next to the item offered undercooked.

      Correction: Provide asterisks at next menu print next to products that will be offered to consumer undercooked..

      Code 3-603.11 (C)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      On 3 occasions utensil were stored improperly. 1) Handle of scoop was stored in croutons. 2) Knives were stored between the wall and table. 3) Bowl without handle was stored in flour. All utensils were either positioned properly and set to warewashing during inspection.

      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

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

      Wiping cloth used for wiping surfaces stored in sanitizer at 0 PPM. Sanitizer was remixed during inspection.

      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 Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

      To go containers in kitchen are not stored in original container and stored in postion that the food contact surface is exposed. To go containers were placed with the bottoms exposed during inspection.

      Correction: Store single-use articles in their original container or use other effective means to prevent contamination.

      Code 4-903.11 (C)

Source: Central Racine County 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.