RecordWell Data

Brothers Cafe & Restaurant

749 S Gammon RD, Madison, WI 53719 · Dane County

62cited violations
38serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2023-00656
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202644428
20242148
2023142

Inspections

  1. Aug 4, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  2. Jul 7, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat saw is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      EQUIPMENT - NSF/ANSI - Not Corrected

      Meat saw does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

      Correction: Replace with only ANSI accredited equipment in the facility, OR submit to the Department for evaluation and approval of non-ANSI equipment.

      Code WFC 4-205.11

    • Serious Priority (CDC risk factor)

      HANDWASHING - DRYING - Not Corrected

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

      Correction: Provide 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

      MOP SINK - Not Corrected

      Mop sink is blocked by large shelving unit and not easily accessible. Operator states mop water is disposed in food prep sink.

      Correction: Food preparation sinks, handwashing sinks and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

      Code WFC 6-501.15

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING - Not Corrected

      Crepes on flat top grill held at 95 degrees F. Soup in stovetop held at 122 degrees F.

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

      Code WFC 3-501.16

  3. Jul 1, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat saw and stand mixer are visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat saw is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      COOLING METHODS - Not Corrected

      Chicken legs cooled improperly cooler in large plastic bus tub in reach in cooler. This is not a quick chill method.

      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)

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. Raw beef kidneys and liver stored above crepe batter in 2 door prep top cooler.

      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

    • Not serious Good Retail Practice

      EQUIPMENT - NSF/ANSI - Not Corrected

      Meat saw does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

      Correction: Replace with only ANSI accredited equipment in the facility, OR submit to the Department for evaluation and approval of non-ANSI equipment.

      Code WFC 4-205.11

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING - Not Corrected

      Aerator on faucet at kitchen handsink is leaking.

      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

      Rinse compartment of three compartment sink is leaking at the p trap.

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

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor)

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      Handsink in kitchen is not accessible. There is a cart in front of the handsink and a container inside the handsink.

      Correction: Handwash sinks shall be accessible at all times to facilitate frequent and proper handwashing.

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

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE - Not Corrected

      No handwashing signage is provided at employee handwash sink located outside 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)

      HANDWASHING - WHEN - Not Corrected

      Employee observed not washing hands before putting on gloves.

      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)

      HANDWASHING - SOAP - Not Corrected

      Soap not available at food employee handwash sink on kitchen.

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

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor)

      HANDWASHING - DRYING - Not Corrected

      No single-use toweling or approved hand drying device available at 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

    • Serious Priority (CDC risk factor)

      HANDWASHING - DRYING - Not Corrected

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

      Correction: Provide 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

      MOP SINK - Not Corrected

      Mop sink is blocked by large shelving unit and not easily accessible. Operator states mop water is disposed in food prep sink.

      Correction: Food preparation sinks, handwashing sinks and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

      Code WFC 6-501.15

    • Serious Priority (CDC risk factor)

      RESPONDING TO CONTAMINATION EVENTS - Not Corrected

      The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

      Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

      Code WFC 2-501.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING - Not Corrected

      Pasta, chicken legs, fish in steam table being hot held at 113, 131, 130 degrees F. Chicken sukar in pan on stove held at 124 degrees F. Philly steak in pan on stove held at 131 degrees F. Crepes on flat top grill held at 93 degrees F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Many food items in 2 door prep top cooler are held above 41 degrees F: cut lettuce held at 55 degrees F, batter cold held at 69 degrees F, raw liver cold held at 56 degrees F, raw kidney cold held at 47 degrees F, raw beef cold held at 51 degrees F, cooked chicken cold held at 55 degrees F, sauce cold held at 61 degrees F. Cooked chicken in single door upright cooler is cold held at 57 degrees F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING - Not Corrected

      Crepes on flat top grill held at 95 degrees F. Soup in stovetop held at 122 degrees F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING STEM - Not Corrected

      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

    • Serious Priority (CDC risk factor)

      TOXICS - LABELING - Not Corrected

      Two spray bottles of cleaner are 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

      WAREWASHING - AIR DRYING - Not Corrected

      Clean utensils are being stored or stacked without being air-dried first.

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

      Code WFC 4-901.11

  4. Jun 30, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Meat saw and stand mixer are visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      COOLING METHODS

      Chicken legs cooled improperly cooler in large plastic bus tub in reach in cooler. This is not a quick chill method.

      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)

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw beef kidneys and liver stored above crepe batter in 2 door prep top cooler.

      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

    • Not serious Good Retail Practice

      EQUIPMENT - NSF/ANSI

      Meat saw does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

      Correction: Replace with only ANSI accredited equipment in the facility, OR submit to the Department for evaluation and approval of non-ANSI equipment.

      Code WFC 4-205.11

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Rinse compartment of three compartment sink is leaking at the p trap.

      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

      Aerator on faucet at kitchen handsink is leaking.

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

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor)

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen is not accessible. There is a cart in front of the handsink and a container inside the handsink.

      Correction: Handwash sinks shall be accessible at all times to facilitate frequent and proper handwashing.

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

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink located outside 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)

      HANDWASHING - WHEN

      Employee observed not washing hands before putting on gloves.

      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)

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink on kitchen.

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

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor)

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at 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

    • Not serious Good Retail Practice

      MOP SINK

      Mop sink is blocked by large shelving unit and not easily accessible. Operator states mop water is disposed in food prep sink.

      Correction: Food preparation sinks, handwashing sinks and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

      Code WFC 6-501.15

    • Serious Priority (CDC risk factor)

      RESPONDING TO CONTAMINATION EVENTS

      The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

      Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

      Code WFC 2-501.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - HOT HOLDING

      Pasta, chicken legs, fish in steam table being hot held at 113, 131, 130 degrees F. Chicken sukar in pan on stove held at 124 degrees F. Philly steak in pan on stove held at 131 degrees F. Crepes on flat top grill held at 93 degrees F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Many food items in 2 door prep top cooler are held above 41 degrees F: cut lettuce held at 55 degrees F, batter cold held at 69 degrees F, raw liver cold held at 56 degrees F, raw kidney cold held at 47 degrees F, raw beef cold held at 51 degrees F, cooked chicken cold held at 55 degrees F, sauce cold held at 61 degrees F. Cooked chicken in single door upright cooler is cold held at 57 degrees F.

      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

    • Serious Priority (CDC risk factor)

      TOXICS - LABELING

      Two spray bottles of cleaner are 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

      WAREWASHING - AIR DRYING

      Clean utensils are being stored or stacked without being air-dried first.

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

      Code WFC 4-901.11

  5. Dec 13, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING - Not Corrected

      Rinse compartment of three compartment sink is leaking at the p trap.

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

      Code WFC 5-205.15

  6. Dec 12, 2024 Routine Inspection · Reinspection Required
    • 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 PREP SINK

      Food prep sink is being used to store dirty dishes.

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

      Code WFC 4-301.16

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Rinse compartment of three compartment sink is leaking at the p trap.

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

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen is not accessible due to multiple dirty dishes located in sink.

      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 - WHEN

      Employee observed not washing hands after performing multiple tasks such as working at the grill, handling dishes, usding chemicals, etc.

      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)

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink in kitchen.

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

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink in kitchen 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

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Floors and walls in the kitchen area are soiled and require immediate attention for cleaning

      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

      RESPONDING TO CONTAMINATION EVENTS

      The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

      Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

      Code WFC 2-501.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Cooked chicken in pot was on the floor when inspection started.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING

      Goat and potatoes in steam table being hot held between 90-120F

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for flour/egg/milk mix.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Not serious Good Retail Practice

      WAREWASHING - EQUIPMENT CLEAN

      The warewashing sink compartments used for washing, rinsing and sanitizing are not clean.

      Correction: Clean warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, drainboards or other equipment before using.

      Code WFC 4-501.14

  7. Sep 13, 2023 Pre-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink in kitchen.

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

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink in restroom 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

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer is not available.

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

      Code WFC 4-302.14

    • 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

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.