RecordWell Data

Biaggi's Ristorante Italiano

1611 ASPEN COMMONS, Middleton, WI 53562 · Dane County

47cited violations
22serious tier
10inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2015-00322
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202632410
2024153
20222189
2019100
2018100
2017100
2016100

Inspections

  1. Jul 23, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  2. Jun 29, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat slicer and can opener are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      FOOD- THAWING ROP FISH - Not Corrected

      Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in intact vacuum package. Fish at or below 41F.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice

      FOOD - CONTAMINATION - Not Corrected

      (1) Onion below prep kitchen handwashing towel dispenser is subject to potential contamination by dripping water from hands. (2) Cover is cracked on bulk semolina container.

      Correction: Change methods or procedures to protect foods from contamination. Remove onions from below handwash towel dispenser.

      Code WFC 3-307.11

    • Not serious Good Retail Practice

      FOOD - UNCOVERED - Not Corrected

      Food in prep kitchen chest freezer is unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT - Not Corrected

      (1) Seals on walk-in freezer in disrepair. Door difficult to close and there is ice build-up. (2) Ventilation hood lights are burned out and one lamp is hanging my wires.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor)

      HANDWASHING - WHEN - Not Corrected

      Employee observed not washing hands before handling clean dishes after handling dirty dishes.

      Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

      Code WFC 2-301.14

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER - Not Corrected

      Oil bottles, spice shakers, bulk flours and semolina are stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code WFC 3-302.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The chlorine sanitizer concentration in the bar dish machine is 0ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for quat sanitizer is expired/damaged.

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

      Code WFC 4-302.14

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      (1) Sofrito at 50F, diced tomatoes 54F, and other foods in top section of cookline prep cooler are above 41F. (2) Ham pieces 55F, roasted tomatoes 55F, and other foods in bottom section of cookline pizza prep cooler are above 41F. Cooler is overstocked with pans.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING - Not Corrected

      Soap at bar handwash station is unlabeled.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice

      WIPING CLOTHS - Not Corrected

      Wet wiping cloths improperly stored.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  3. Jun 8, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Meat slicer and can opener are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      FOOD- THAWING ROP FISH

      Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in intact vacuum package. Fish at or below 41F.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice

      FOOD - CONTAMINATION

      (1) Onion below prep kitchen handwashing towel dispenser is subject to potential contamination by dripping water from hands. (2) Cover is cracked on bulk semolina container.

      Correction: Change methods or procedures to protect foods from contamination. Remove onions from below handwash towel dispenser.

      Code WFC 3-307.11

    • Not serious Good Retail Practice

      FOOD - UNCOVERED

      Food in prep kitchen chest freezer is unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT

      (1) Seals on walk-in freezer in disrepair. Door difficult to close and there is ice build-up. (2) Ventilation hood lights are burned out and one lamp is hanging my wires.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor)

      HANDWASHING - WHEN

      Employee observed not washing hands before handling clean dishes after handling dirty dishes.

      Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

      Code WFC 2-301.14

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER

      Oil bottles, spice shakers, bulk flours and semolina are stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code WFC 3-302.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The chlorine sanitizer concentration in the bar dish machine is 0ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for quat sanitizer is expired/damaged.

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

      Code WFC 4-302.14

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      (1) Sofrito at 50F, diced tomatoes 54F, and other foods in top section of cookline prep cooler are above 41F. (2) Ham pieces 55F, roasted tomatoes 55F, and other foods in bottom section of cookline pizza prep cooler are above 41F. Cooler is overstocked with pans.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Soap at bar handwash station is unlabeled.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice

      WIPING CLOTHS

      Wet wiping cloths improperly stored.

      Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

      Code WFC 3-304.14

  4. Mar 20, 2024 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      HANDSINK - TEMPERED WATER

      Hand sinks do not have tempered water.

      Correction: Provide a water temperature of at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Serious Priority (CDC risk factor)

      NON-CONTINUOUS COOKING

      Raw animal food cooked using a non-continuous cooking process has not received prior approval.

      Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

      Code WFC 3-401.14

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - HIGH TEMP MACHINE

      Thermal label did not meet temperature limit for high temperature dish machine. Service technician onsite diagnosed poor thermal element.

      Correction: Adjust the water temperature so the hot water is 180 degrees F. If manual sanitization cannot occur in 3 or 4 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired.

      Code WFC 4-501.112

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored on dirty surface.

      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 degrees F.

      Code WFC 3-304.12

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      (1) Roasted tomatoes are at 54F and ham at 44F in cookline ice bath. (2) Hard boiled eggs are at 49F and Caesar dressing is 47F in salad cooler with pans of ice.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

  5. Oct 7, 2022 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Walk-in cooler shelving racks are soiled and unclean.

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

      Code WFC 4-601.11(C)

    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING - Not Corrected

      Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

      Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

      Code WFC 2-201.11

    • Not serious Good Retail Practice

      HANDSINK - TEMPERED WATER - Not Corrected

      Hand sink by pizza ovens and hand sink along back well of prep area do not hot water available.

      Correction: Provide a water temperature able to reach at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer (quaternary ammonia) is not available.

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

      Code WFC 4-302.14

  6. Sep 27, 2022 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Walk-in cooler shelving racks are soiled and unclean.

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

      Code WFC 4-601.11(C)

    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing disclosure mark by scallops on all menus.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Cooked pastas left out at ambient temperature for 4 hours; farfalle 62F and fettuccini 61F. Lasagna left at ambient temperature fully wrapped in plastic and tinfoil. Lemon butter sauce cooled in ice bath shows only a 1 degree temperature drop in middle of sauce after 40 minutes of cooling.

      Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

      Code WFC 3-501.15

    • Serious Priority (CDC risk factor) Corrected on site

      EATING, DRINKING, OR TOBACCO

      Employee was observed eating while preparing food in the kitchen area.

      Correction: Provide an employee break room or designate an area away from food preparation for eating.

      Code WFC 2-401.11

    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING

      Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

      Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

      Code WFC 2-201.11

    • Not serious Good Retail Practice Corrected on site

      FOOD - THAWING

      Bags of raw shrimp thawed in standing water; shrimp is 57F. ROP frozen fish being thawed at ambient temperature in food prep sink.

      Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process. Remove fish from ROP prior to thawing or thaw submerged under cold running water and immediately remove from packaging once thawed.

      Code WFC 3-501.13; WFC 3-501.13(E)

    • Not serious Good Retail Practice Corrected on site

      FOOD PREP SINK

      Basin of 4 compartment utensil washing sink is being used to thaw shrimp.

      Correction: Provide and use a sink solely for the purpose of food preparation.

      Code WFC 4-301.16

    • Not serious Good Retail Practice

      HANDSINK - TEMPERED WATER

      Hand sink by pizza ovens and hand sink along back well of prep area do not hot water available.

      Correction: Provide a water temperature able to reach at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Serious Priority (CDC risk factor)

      HANDWASHING - WHEN

      Employee observed not washing hands after handling dirty dishes before putting on single use gloves to handle clean dishes.

      Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

      Code WFC 2-301.14

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for quaternary ammonia in wiping cloth sanitizer buckets and in sanitize basin of kitchen 4 compartment sink is 0 ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer (quaternary ammonia) is not available.

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

      Code WFC 4-302.14

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING

      Cookline tabletop steam well has meatballs (not in any broth) at 126F and marinara sauce 95F. Steam well has marinara sauce at 130F.

      Correction: Maintain hot TCS foods at or above 135 degrees F.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      On ice by pizza area: sliced tomatoes 48F, blanched brussels sprouts 57F. Carmelized onions without ice 64F. In bottom of pizza prep cooler, dill sauce 44F and cooked potato 44F. Shrimp left in standing water 57F.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING STEM

      No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

      Correction: Provide and use a thermometer capable of taking internal food temperatures.

      Code WFC 4-302.12

  7. Sep 27, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Mar 15, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  9. Jan 12, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  10. May 2, 2016 Pre-inspection · No Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.