Breakwater Monona

Year by year

Inspections

1. Jun 25, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     Main level bar ice machine does not have a proper air gap between the drain and the sewage system. Banquet room bar ice machine does not have a proper air gap between the drain and the sewage system. Upstairs bar ice machines do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Multiple non-food contact surfaces are soiled and unclean. 1. Metal shelfing unit adjacent to True 4 door drawer prep cooler is visibly soiled with food debris. 2. Top of kitchen low temperature dishwasher is visibly soiled with food debris. 3. Cooling unit & surrounding walls for bar drinks in kitchen is visibly soiled with dust & grime.

     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)

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Vollrath meat slicer is visibly soiled with food debris. Interior lip of ice machine has black build up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Entry to walk in cooler that is exposed to splash, spillage, or other food soiling is no longer easily cleanable. There is exposed wood, rusty metal, and sharp edges due to water damage, and is no longer an easily cleanable surface.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS - Not Corrected

     Pot of boiled vegetables for soup cooled improperly on stove top. Pot of vegetables left on stove at 110F.

     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

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Milk being cold held in Avantco 2 door prep cooler and Avantco 2 door upright cooler is not datemarked. Pesto aioli & other various house made sauces in Avantco 2 door prep cooler exceeding date marks (5/27/26)

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH - Not Corrected

     Salmon & ahi tuna in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     Upstairs bar hand sink does not supply water for 15 seconds or more. Piping under garbage disposal in main kitchen dishwahing area is leaking when run. A drip pan is currently underneath to capture leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     Piping under garbage disposal in main kitchen dishwashing area is leaking when run. A drip pan is currently underneath to capture leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the main level bar, upstairs bar, banquet room bar, & kitchen handsink of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sink in main level bar, or upstairs bar hand sink.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Multiple ceiling tiles in main kitchen area are dirty, with heavy dust build up around vents.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for kitchen low temperature dishwasher is at 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 Corrected on site

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine is expired. 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 - COLD HOLDING - Not Corrected

     Sliced tomato, lettuce, and other TCS products in the upper right compartment of the bus line 2 door prep cooler being cold held at 45F. Various sauces in upper left of bus line 2 door cooler being cold held 50F-60F, including honey lemon vinegar dressing 60F, tahini 60F. Lower compartment products maintaining 41F or less. Avantco 2 door prep cooler contains chicken wings at 54F, milk 55F, and is indicating ambient air temperature of 60F. True 4 door prep cooler ambient air temperature 59F. All products in cooler ranging 54-60F, including sliced tomato 54F, beef patty 57F, coleslaw 56F.

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

     Code WFC 3-501.16

2. Jun 10, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     Main level bar ice machine does not have a proper air gap between the drain and the sewage system. Banquet room bar ice machine does not have a proper air gap between the drain and the sewage system. Upstairs bar ice machines do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Multiple non-food contact surfaces are soiled and unclean. 1. Metal shelfing unit adjacent to True 4 door drawer prep cooler is visibly soiled with food debris. 2. Top of kitchen low temperature dishwasher is visibly soiled with food debris. 3. Cooling unit & surrounding walls for bar drinks in kitchen is visibly soiled with dust & grime.

     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)

     CLEAN - FOOD CONTACT SURFACES

     Vollrath meat slicer is visibly soiled with food debris. Interior lip of ice machine has black build up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Entry to walk in cooler that is exposed to splash, spillage, or other food soiling is no longer easily cleanable. There is exposed wood, rusty metal, and sharp edges due to water damage, and is no longer an easily cleanable surface.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Pot of boiled vegetables for soup cooled improperly on stove top. Pot of vegetables left on stove at 110F.

     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

     DATE MARK - EXCEEDED OR MISSING

     Milk being cold held in Avantco 2 door prep cooler and Avantco 2 door upright cooler is not datemarked. Pesto aioli & other various house made sauces in Avantco 2 door prep cooler exceeding date marks (5/27/26)

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Salmon & ahi tuna in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Upstairs bar hand sink does not supply water for 15 seconds or more. Piping under garbage disposal in main kitchen dishwahing area is leaking when run. A drip pan is currently underneath to capture leaking water.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the main level bar, upstairs bar, banquet room bar, & kitchen handsink of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in main level bar, or upstairs bar hand sink.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Multiple ceiling tiles in main kitchen area are dirty, with heavy dust build up around vents.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for kitchen low temperature dishwasher is at 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 Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired. 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 - COLD HOLDING

     Sliced tomato, lettuce, and other TCS products in the upper right compartment of the bus line 2 door prep cooler being cold held at 45F. Various sauces in upper left of bus line 2 door cooler being cold held 50F-60F, including honey lemon vinegar dressing 60F, tahini 60F. Lower compartment products maintaining 41F or less. Avantco 2 door prep cooler contains chicken wings at 54F, milk 55F, and is indicating ambient air temperature of 60F. True 4 door prep cooler ambient air temperature 59F. All products in cooler ranging 54-60F, including sliced tomato 54F, beef patty 57F, coleslaw 56F.

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

     Code WFC 3-501.16

3. Nov 20, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     #1) Slicer is visibly soiled in hard to clean areas. #2) receptacle on top of ice machine for storing ice scoops is soiled and scoops are in contact with contaminated water accumulated in the bottom of the receptacle.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing: ahi tuna, burgers and patty melts; and eggs and burger on breakfast menu. Per Tim, menu is being updated currently and will be re-printed soon.

     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

     Chicken wings cooked cooled improperly - dated 11/19 (day prior to inspection) and placed into walk in cooler in deep container with lid on (lid has excessive condensation on the underside indicating trapped heat/moisture). Product range was 46-49F.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk in cooler, #1) packages of raw meats are stored above ready to eat food, such as marinara sauce; #2) pan of raw chicken was stored above comminuted meats and whole cuts of meat (lower cook temp items should be stored above higher cook temp items).

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     RTE foods being cold held is not datemarked - open containers of milk and heavy cream not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed (still frozen, in packaging and in cooler) As label on the packaging and the food code requires, reduced oxygen packaging fish must be removed from packaging prior to thawing.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     Food is subject to potential contamination by storage of personal/over the counter meds above the prep sink.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable; two cutting boards were significantly heat damaged and in poor condition.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink and the bar and the men's restroom.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

4. Sep 23, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

5. Aug 16, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jul 21, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Food in small prep top cooler on end exceeding 41 degrees F including cooked squash, goat cheese, blue cheese, and bacon bits 50 degrees F. Operator stated that part is on order and has not been received yet.

     Correction: Until unit is repaired all food must be removed from this refrigerator.

     Code WFC 3-501.16

7. Jul 12, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Food in small prep top cooler on end exceeding 41 degrees F including cooked squash 49 degrees F, goat cheese 51, blue cheese 51F and bacon bits 49 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Move any other TCS foods to alternative refrigeration.

     Code WFC 3-501.16

8. Jun 24, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Food in small prep top cooler on end exceeding 41 degrees F including cooked squash 50 degrees F, goat cheese 50, blue cheese 50F and cooked bacon 50 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard all food measuring over 50 degrees F and move any other TCS foods to alternative refrigeration.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in end, small prep top cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

9. Jun 6, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system. Plastic bowl in place eliminating proper air gap.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. Two packages of ROP individually packaged salmon measuring 54 degrees F in upright Avantco refrigerator. Packaging states "keep frozen, remove from refrigeration and thaw refrigeration immediately prior to use."

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in the bar is not working. The sensor is not working to turn the water on.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     Single-use toweling in bar is located behind the refrigerator.

     Correction: Provide accessible, convenient single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     There are no test kits available for chlorine and lactic acid (Sink and Surface sanitizer).

     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. Food in small prep top cooler across from grill is exceeding 41 degrees F including container of cooked chicken wings 55 degrees F. Air temperature measuring 55 degrees F. 2. Food in small prep top cooler on end exceeding 41 degrees F including cooked squash 47 degrees F, goat cheese 45, parmesan cheese 47F and remaine 49 degrees F. 3. Food in Avantco refrigerator exceeding 41 degrees F including cocktail sauce 50F, spicy aioli 52F, garlic aioli 50F, salmon 54F, perch 51, catfish 50F, cream 60F, and buttermilk 54F. External digital gauge reading 56 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard all food measuring over 50 degrees F and move any other TCS foods to alternative refrigeration.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometers in beer walk in cooler and prep top cooler are missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • 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

10. Apr 23, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 6, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

12. Feb 28, 2018 Routine Inspection · Reinspection Required

    No violations cited.

13. Apr 24, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

14. Jan 26, 2017 Routine Inspection · Reinspection Required

    No violations cited.

15. Jul 15, 2016 Pre-inspection · No Reinspection Required

    No violations cited.