Craftsman Table & Tap

6712 FRANK LLOYD WRIGHT AVE, Middleton, WI 53562 · Dane County

46cited violations

20serious tier

14inspections

Establishment

Type: Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2011-00278
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2025	1	5	3
2024	1	7	3
2022	3	34	14
2019	2	0	0
2018	1	0	0
2017	1	0	0
2016	1	0	0
2015	1	0	0
2014	2	0	0
2013	1	0	0

Inspections

Jul 16, 2025 Routine Inspection · No Reinspection Required
- Serious Priority (CDC risk factor) Corrected on site
  DATE MARK - EXCEEDED OR MISSING
  
  Risotto being cold held has a datemark that exceeds 7 days (dated 6/30).
  
  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. Fish discarded.
  
  Correction: Remove fish from ROP prior to thawing.
  
  Code WFC 3-501.13(E)
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - WHEN
  
  #1) Employee observed not washing hands before putting on new gloves due to task change of handling raw food with gloves, discarding gloves, putting on new gloves and proceeding to work with ready to eat foods. In this situation, a handwash is required before putting on the new gloves. There is the potential to contaminate the hands when taking off gloves used to handle raw product; in turn the new gloves can become contaminated while putting them on. #2) Employee at dish station observed not washing hands before handling 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) Corrected on site
  TEMPERATURE - COOLING
  
  Queso sauce dated the day prior (7/15) and placed in walk in cooler overnight cooled to 43F. Product depth is approximately 6-7 inches and even without a lid on container the product did not cool to 41F. Air temp of walk in cooler is 36F and other product temps in the walk in are 41F or less. Queso sauce discarded.
  
  Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.
  
  Code WFC 3-501.14
- Not serious Good Retail Practice
  THERMOMETER - MISSING INDICATING
  
  Thermometer is missing in kitchen coolers. These are required even with the remote monitoring system for cooler temps.
  
  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
Feb 14, 2024 Routine Inspection · No Reinspection Required
- Not serious Good Retail Practice
  CLEANABLE - NONFOOD SURFACE
  
  Shelving units in the walk in cooler are rusted, deteriorated and are no longer cleanable and need replaced.
  
  Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.
  
  Code WFC 4-101.19
- Not serious Good Retail Practice
  GOOD REPAIR - CUTTING SURFACES
  
  Cutting boards including some of the boards at the food prep coolers are heavily scratched or pitted and are no longer easily cleanable. Operator is going to attempt to resurface and if not feasible, will replace.
  
  Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  
  Code WFC 4-501.12
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - WHEN
  
  Employee observed not washing hands before touching clean dishes; immediately prior, employee was handling unclean 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) Corrected on site
  HANDWASHING - SOAP
  
  Soap not available at food employee handwash sink at the bar.
  
  Correction: Provide hand soap at handsink to facilitate proper handwashing.
  
  Code WFC 6-301.11
- Not serious Good Retail Practice
  PHYSICAL FACILITY - GOOD REPAIR
  
  1) One of the double top prep coolers is missing a handle on the right side. 2) The base is pulling away from the wall on the kitchen side of the expo window.
  
  Correction: Maintain the physical facilities so they are in good repair at all times.
  
  Code WFC 6-501.11
- Not serious Good Retail Practice
  PHYSICAL FACILITY - CLEAN
  
  Areas in the kitchen have dust accumulation, most notable around the entrance to the walk in cooler on the walls and ceilings around the compressor equipment.
  
  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 the quat sanitizer in the red sani buckets (3) in the kitchen is at 0-150 ppm (quat brand is Steramine and per label, 200 ppm is required.
  
  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
May 27, 2022 Re-Inspection · No Reinspection Required
- Not serious Good Retail Practice
  BACKFLOW PREVENTOR - Not Corrected
  
  Backflow preventer is missing on the mop sink.
  
  Correction: Provide a State of Wisconsin approved backflow prevention device.
  
  Code WFC 5-202.14
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES - Not Corrected
  
  The food slicer and mixer are visibly soiled.
  
  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
  
  Storage racks in walk-in cooler that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.
  
  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)
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. In prep cooler #1 raw burgers stored above RTE foods. In four drawer grill line raw beef stored above raw fish. In walk-in cooler raw shell eggs stored above RTE foods.
  
  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 - SYSTEM - Not Corrected
  
  Following foods with date mark that exceeds 7 days: horseradish 4/8, lil mama sauce 3/26, and squash 4/8.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING - Not Corrected
  
  [RTE food] being cold held is not datemarked or 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
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  Cooks handwashing sink faucet is leaking.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - CUTTING SURFACES - Not Corrected
  
  Cutting boards are heavily scratched 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
  HANDSINK - SIGNAGE - Not Corrected
  
  No handwashing signage is provided at employee handwash sink in the kitchen area.
  
  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
  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
May 10, 2022 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice
  BACKFLOW PREVENTOR - Not Corrected
  
  Backflow preventer is missing on the mop sink.
  
  Correction: Provide a State of Wisconsin approved backflow prevention device.
  
  Code WFC 5-202.14
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES - Not Corrected
  
  The food slicer and mixer are visibly soiled.
  
  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
  
  Storage racks in walk-in cooler that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.
  
  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)
  CROSS CONTAMINATION - Not Corrected
  
  Food is not protected from cross contamination. In prep cooler #1 raw burgers stored above RTE foods. In four drawer grill line raw beef stored above raw fish. In walk-in cooler raw shell eggs stored above RTE foods.
  
  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 - SYSTEM - Not Corrected
  
  Following foods with date mark that exceeds 7 days: horseradish 4/8, lil mama sauce 3/26, and squash 4/8.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING - Not Corrected
  
  [RTE food] being cold held is not datemarked or 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
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  Cooks handwashing sink faucet is leaking.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - CUTTING SURFACES - Not Corrected
  
  Cutting boards are heavily scratched 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
  HANDSINK - SIGNAGE - Not Corrected
  
  No handwashing signage is provided at employee handwash sink in the kitchen area.
  
  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
  LABEL - WORKING CONTAINER - Not Corrected
  
  Bread crumbs is 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)
  TEMPERATURE - COLD HOLDING - Not Corrected
  
  Several foods on prep cooler #2 beng cold held at: 1. cooked cabbage 53F 2. cold slaw 50F 3. garlic aioli 44F 4. black beans 44F 5. internal reading 60F
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- 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
Apr 19, 2022 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  BACKFLOW PREVENTOR
  
  Backflow preventer is missing on the mop sink.
  
  Correction: Provide a State of Wisconsin approved backflow prevention device.
  
  Code WFC 5-202.14
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  The food slicer and mixer are visibly soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code WFC 4-601.11(A)
- Not serious Good Retail Practice
  CLEANABLE - NONFOOD SURFACE
  
  Storage racks in walk-in cooler that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.
  
  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)
  CROSS CONTAMINATION
  
  Food is not protected from cross contamination. In prep cooler #1 raw burgers stored above RTE foods. In four drawer grill line raw beef stored above raw fish. In walk-in cooler raw shell eggs stored above RTE foods.
  
  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 - SYSTEM
  
  Following foods with date mark that exceeds 7 days: horseradish 4/8, lil mama sauce 3/26, and squash 4/8.
  
  Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.
  
  Code WFC 3-501.17
- Serious Priority (CDC risk factor)
  DATE MARK - EXCEEDED OR MISSING
  
  [RTE food] being cold held is not datemarked or 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
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  Cooks handwashing sink faucet is leaking.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - CUTTING SURFACES
  
  Cutting boards are heavily scratched 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
  HANDSINK - SIGNAGE
  
  No handwashing signage is provided at employee handwash sink in the kitchen area.
  
  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
  LABEL - WORKING CONTAINER
  
  Bread crumbs is 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)
  TEMPERATURE - COLD HOLDING
  
  Several foods on prep cooler #2 beng cold held at: 1. cooked cabbage 53F 2. cold slaw 50F 3. garlic aioli 44F 4. black beans 44F 5. internal reading 60F
  
  Correction: Maintain cold TCS foods at or below 41 degrees F.
  
  Code WFC 3-501.16
- 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
Mar 7, 2019 Re-Inspection · No Reinspection Required

No violations cited.
Feb 28, 2019 Routine Inspection · Reinspection Required

No violations cited.
Apr 18, 2018 Routine Inspection · No Reinspection Required

No violations cited.
May 8, 2017 Routine Inspection · No Reinspection Required

No violations cited.
Apr 13, 2016 Routine Inspection · No Reinspection Required

No violations cited.
Mar 4, 2015 Routine Inspection · No Reinspection Required

No violations cited.
Jan 24, 2014 Re-Inspection · No Reinspection Required

No violations cited.
Jan 23, 2014 Routine Inspection · Reinspection Required

No violations cited.
May 9, 2013 Routine 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.