RecordWell Data

Gino's Italian Deli

4606 VERONA RD, Madison, WI 53711 · Dane County

37cited violations
21serious tier
20inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
13945-3131
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252159
202451911
2022131
2018100
2017400
2016200
2015100
2014100
2013100
2012200

Inspections

  1. Dec 5, 2025 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      COOLING METHODS - Not Corrected

      During RI, roasts beef made day prior temped at 39F in center and were cooled cut into thirds, uncovered. No cooling logs available onsite.

      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

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD - Not Corrected

      Several items such as sauce, pepperoni, bread, cheese and garlic butter offered at retail are missing the address on the label. Several packaged grab & go items such as salads, frozen cake slices, pumpkin bars, and fudge nut bars do not have any labeling.

      Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

      Code WFC 3-602.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Ceiling tiles, especially near ceiling filters are soiled with blackened dust and grease. Walk-in cooler fans heavily coated in dust.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR - Not Corrected

      In retail area, backstock items are stored on floor. In kitchen area, several boxes of plum tomatoes and pasta stored directly on floor.

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

      Code WFC 3-305.11

  2. Dec 2, 2025 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION

      Tongs and cutting boards in deli area used with TCS food not cleaned at least every 4 hours. Staff described rinsing knives throughout service.

      Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

      Code WFC 4-602.11

    • Serious Priority (CDC risk factor)

      COOLING METHODS

      1) Two large Italian beef roasts 17-20lbs made day prior around 6pm temped at 63F and 59F in walk-in cooler around 11am next day. The beef roasts were whole, mostly covered in aluminum foil and resting in jus with fat cap. 2) Chicken salsa in plastic container <4" thick at 84F-140F at 10:45am, about an hour after cooking. At 11:15, center still temping at 127F.

      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)

      DATE MARK - EXCEEDED OR MISSING

      Housemade dressings in walk-in cooler dated 11/10, 10/24, and one checked for Tuesday has a datemark that exceeds 7 days.

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

      Code WFC 3-501.18

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen area is not accessible as mixing machine and rolling cart are stored in front of 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) Corrected on site

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink in deli area near sandwich station.

      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 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

      LABEL - PACKAGED FOOD

      Several items such as sauce, pepperoni, bread, cheese and garlic butter offered at retail are missing the address on the label. Several packaged grab & go items such as salads, frozen cake slices, pumpkin bars, and fudge nut bars do not have any labeling.

      Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

      Code WFC 3-602.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Ceiling tiles, especially near ceiling filters are soiled with blackened dust and grease. Walk-in cooler fans heavily coated in dust.

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

      Code WFC 6-501.12

    • 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

    • Not serious Good Retail Practice

      STORAGE - FOOD ON FLOOR

      In retail area, backstock items are stored on floor. In kitchen area, several boxes of plum tomatoes and pasta stored directly on floor.

      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 - COLD HOLDING

      In deli area, sandwich cut station ham at 51F, sliced tomatoes 51F. Unit not turned on cold enough.

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

      Code WFC 3-501.16

  3. Jun 14, 2024 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. The Certificate for the PIC expired 10/15/2023.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

  4. Apr 30, 2024 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. The Certificate for the PIC expired 10/15/2023.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

  5. Mar 8, 2024 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. The Certificate for the PIC expired 10/15/2023.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

      An irreversible registering temperature indicator is not provided for high temp dish machine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

      Code WFC 4-302.13(B)

  6. Feb 2, 2024 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. The Certificate for the PIC expired 10/15/2023.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor)

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      Handsink in kitchen is non operational and blocked by compressed cardboard and equipment.

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

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

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer (chlorine) 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

      WAREWASHING - TEMPERATURE MEASURING DEVICE - Not Corrected

      An irreversible registering temperature indicator is not provided for high temp dish machine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

      Code WFC 4-302.13(B)

  7. Jan 25, 2024 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment. The Certificate for the PIC expired 10/15/2023.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Two large (~20lb) beef roasts made yesterday in walk-in cooler at 55F and 58F cooled improperly. Beef cooled as whole roasts in 2 hotel pans, mostly covered with aluminum foil. Beef surrounded by jus and thin fat cap layer.

      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

      Housemade salad dressing dated 12/30 being cold held in walk-in exceeds 7 days.

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

      Code WFC 3-501.18

    • Serious Priority (CDC risk factor)

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen is non operational and blocked by compressed cardboard and equipment.

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

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

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Mice droppings observed around perimeter of kitchen under equipment and especially under dry shelving unit adjacent to cook line.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer (chlorine) 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

      STORAGE - FOOD ON FLOOR

      In walk-in, containers of feta, beet juice, pizza sauce improperly stored on floor. In retail area, surplus for retail shelves are stored on floor below shelf, such as box of pasta.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      1. 3-door refrigeration unit in kitchen is not holding food <41F. Sliced tomatoes at 48F, meatballs 49F, sliced beef 52F. 2. In deli area, several varieties of sliced deli meats stacked above fill line at 48F, 49F.

      Correction: Maintain cold TCS foods at or below 41 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. TPHC used for 4 sauces in pint sized containers at deli station.

      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 - TEMPERATURE MEASURING DEVICE

      An irreversible registering temperature indicator is not provided for high temp dish machine. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

      Code WFC 4-302.13(B)

    • Not serious Good Retail Practice

      WIPING CLOTHS

      Three wet wiping cloths improperly stored on counters in kitchen area. One wet wiping cloth stored on counter in deli area.

      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

  8. Jan 6, 2022 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Back of slicer blade and guard is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

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

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      GOOD REPAIR - FOOD CONTACT SURFACES

      Several plastic food containers are in disrepair.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

      Code WFC 4-202.11

  9. Sep 10, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  10. Dec 6, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  11. Nov 15, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  12. Mar 16, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  13. Mar 7, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  14. Jun 30, 2016 Re-Inspection · Reinspection Required

    No violations cited.

  15. Jun 7, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  16. Jun 12, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

  17. May 20, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  18. May 16, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  19. Apr 24, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

  20. Apr 16, 2012 Routine Inspection · Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 2, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.