RecordWell Data

Wildfire Social

6825 WASHINGTON AVE, Racine, WI 53406 · Racine County

59cited violations
17serious tier
11inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Central Racine County Health Department
License / ID
HSAT-7QXA4H
Status
Permitted
Phone
(262) 886-9866
Official record
Central Racine County Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202663310
2025151
2024293
20232123

Inspections

  1. Aug 11, 2026 Routine · 1 priority, 6 core
    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      Sanitizer was found not being used according to manufacturer’s use directions (200+PPM).

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Sanitizer bucket was diluted to 100PPM during inspection.

      Code 7-202.12 (A)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no 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

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      WI Freezer has a large amount of condensation building up .

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

      Code 4-501.11 (A)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      There are multiple missing ceiling tiles in the kitchen.

      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

    • Not serious Core Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at pizza area handwashing sink.

      Correction: Handwashing signage posted during inspection.

      Code 6-301.14

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  2. Jul 10, 2026 Follow Up · 1 priority, 2 core, 2 repeat
    • Serious Priority Repeat

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

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

      Correction: Discontinue use of the machine. Repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      The individual listed as the cert food manager is not onsite or involved with operations. Need one person, perferably someone who oversees kitchen operations, to obtain food safety knowledge and active managerial control.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      Missing Ceiling tiles in the kitchen.

      Correction: Replace the missing ceiling tiles in the kitchen.

      Code 6-101.11

  3. Jul 8, 2026 Routine · 2 priority, 2 priority foundation, 1 core
    • Serious Priority

      TCS FOOD - COLD HOLDING

      Multiple coolers throughout the establishment were found well above 41°F. Internal temps of TCS foods ranges: Cooler #1 - 50-69; Cooler #2 - 44; Cooler #6 - 49-51; Cooler #7 44-49, Cooler #8 43-48

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Have all coolers services and operational. Reinspection is required before use and menu returns to full service.

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

    • Serious Priority

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

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

      Correction: Discontinue use of the machine. Repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      ROP fish is being improperly thawed with the package intact.

      Correction: Adjust procedures or methods to properly thaw foods. Fish was removed from package.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for soup in 5 gal buckets.

      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

      Missing Ceiling tiles in the kitchen.

      Correction: Replace the missing ceiling tiles in the kitchen.

      Code 6-101.11

  4. May 1, 2026 Follow Up · 1 priority, 1 core, 2 repeat
    • Serious Priority Repeat

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

      Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

      Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Discontinue use until serviced and operational and verified by inspector.

      Code 4-703.11 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      There is a condensation leak in the walk in freezer. Ice is accumulating on the floor and over shelving area.

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

      Code 4-501.11 (A)

  5. Apr 28, 2026 Routine · 3 priority, 3 priority foundation, 5 core
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chicken was found stored RTE foods in the WI And True 2 Door Cooler.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. RAw chicken was moved in both coolers to the lower shelf.

      Code 3-302.11 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Multiple coolers (Coolers #1, #4, #8, #6) holding TCS foods above 41°F. Prep coolers were being double lined and not transferring cold temperatures adequately.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Prep cooler was reorganized using prep cooler bars to hold cambros in place. Some items put in ice bath for service hour. Have equipment serviced and notify dept once operational.

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

    • Serious Priority

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

      Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

      Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Discontinue use until serviced and operational and verified by inspector.

      Code 4-703.11 (B)

    • Not serious Priority Foundation Corrected on site

      PACKAGE INTEGRITY

      There are damaged cans in dry storage area.

      Correction: Dented cans were removed and marked to be discarded.

      Code 3-202.15

    • Not serious Priority Foundation Corrected on site

      FOOD CONTACT SURFACES - SOILED

      Meat slicer was found visably soiled and multiple tongs found soiled in the kitchen from the night before.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink used to dispose of food waste during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Hand sink was cleaned and sanitized during inspection.

      Code 5-205.11 (B)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Bowl used as scoop in bulk bins.

      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. Bowl removed during inspection.

      Code 3-304.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      There is a condensation leak in the walk in freezer. Ice is accumulating on the floor and over shelving area.

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

      Code 4-501.11 (A)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      There is water leaking from the slop sink at the bar.

      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

      HANDWASHING SIGNAGE

      No handwashing signage provided at front kitchen handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit and Certified Food Manager Certificate are not posted in a conspicous area.

      Correction: Post retail food establishment permit and CFM certificate in a public area.

      Code ATCP 75.06 (1) (b)

  6. Apr 1, 2026 Pre-inspection · 2 priority, 1 priority foundation, 2 core
    • Serious Priority

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

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

      Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Notify me once equipment is serviced and operational.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

      Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

      Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Notify me once serviced and operational.

      Code 4-703.11 (B)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Factsheet provided during inspection.

      Code 3-603.11 (A)

    • Not serious Core

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer.

      Code 4-302.13 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      Ceiling tiles missing in the kitchen.

      Correction: Replace the ceiling tiles in the kitchen.

      Code 6-101.11

  7. Jun 10, 2025 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
    • Serious Priority Corrected on site

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

      The kitchen dish machine chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The 3-compartment sink is to be used until the dish machine is serviced.

      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

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Salmon frozen under reduced oxygen packaging is being improperly thawed by not be introduced to air. The salmon was still frozen, and opened during inspection.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The walk-in cooler door does not close tightly.

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

      Code 4-501.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      There is a number of damaged tiles between the 3-comp sink and dish machine..

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of fruit flies in the bar and kitchen areas.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  8. Dec 5, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
    • Serious Priority Corrected on site

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

      Raw salmon and raw calamari are stored in same container in the grill drawers. The items were separated 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)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The interior of the ice machine and the veggie slicer is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The walk-in cooler door does not close tightly.

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

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the walk-in cooler shelving is soiled with food debris.

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

      Code 4-601.11 (C)

  9. May 9, 2024 Routine · 2 priority, 1 priority foundation, 2 core, 3 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw eggs are stored over ready to eat foods in the Turbo air upright cooler. The eggs were moved to the bottom of the shelf 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 Repeat Corrected on site

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

      The kitchen dish machine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The 3-compartment sink and bar dish machine to be used until the dish machine can be serviced.

      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

      FOOD CONTACT SURFACES - SOILED

      The vegetable slicer is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Single-use cups are improperly used as scoops in the ranch dressing in the 3-door prep cooler. The cups were discarded 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 Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of fruit flies in the kitchen area.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  10. Nov 16, 2023 Routine · 2 priority, 1 priority foundation, 1 core, 2 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      2 observations: 1) Raw shrimp stored over barbecue sauces in the Turbo Air upright cooler. 2) Raw beef stored over mashed potatoes in the walk-in cooler. The shrimp and beef were moved to lower shelves 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 Repeat Corrected on site

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

      The kitchen dish machine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Utilize the 3-compartment sink until the dish machine can be serviced.

      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

      RTE/TCS FOOD - PROPER DATE MARKING

      Soups in the Turbo Air upright cooler are not provided a date mark. Soups were date marked during inspection.

      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 Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of fruit flies throughout the kitchen.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  11. May 2, 2023 Routine · 1 priority, 4 priority foundation, 3 core, 2 repeat
    • Serious Priority Repeat Corrected on site

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

      The bar dish machine and kitchen dish machine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The bleach was replaced in the bar machine and was dispensing at 100 PPM during inspection. The kitchen 3-compartment sink will be used until kitchen machine is serviced.

      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

      RTE/TCS FOOD - DATE MARKING METHODS

      Food items in the Turbo Air upright cooler are not provided a date mark. Items were date marked during inspection.

      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

      FOOD CONTACT SURFACES - SOILED

      Interior of ice machine and carrot slicer are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink. Soap was refilled during inspection.

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

      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 server handwashing sink for hand drying. Paper towel was refilled 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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      A floor drain cover in front of the grill is missing leading to water pooling.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of fruit flies throughout the kitchen.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

    • Not serious Core

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      Food service equipment that is no longer in use is being stored throughout the kitchen.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

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.