Dave & Busters

Year by year

Inspections

1. Aug 28, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is not provided on threaded faucet at mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw hamburger stored above salmon in 4 drawer 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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Two open gallons of milk are not datemarked. Cole slaw in perp top cooler 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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed inside packages.

     Correction: Remove fish from packaging prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use utensils improperly stored with handles in contact with the food.

     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) Repeat

     TEMPERATURE - COLD HOLDING

     1) Sliced tomatoes, bacon jam dressing, blue cheese dressing cold held at 43, 44, 46 degrees F (respectively) in single door prep top cooler across from grill. 2) Cooked bacon in pans on shelf is held at 68 degrees F. Bacon is not crisp-cooked. 3) Garlic spread held at 70 degrees F in pan at cookline. Label on garlic spread states "keep refrigerated." Label lists some ingredients that are time/temperature control for safety.

     Correction: Maintain cold time/temperature control for safety foods at or below 41 degrees F. Cooked bacon may only be held at ambient temperatures if it is cooked to a crisp. Garlic spread may only be held at ambient temperatures if written documentation from the manufacturer states this is safe OR may use time as a public health control with a written plan.

     Code WFC 3-501.16

2. Sep 18, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Sep 11, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw brats were stored over mac and cheese in walk-in cooler #2.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in bar area is not accessible.

     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

     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

     Box of apples stored on the floor in walk-in cooler #1.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Spatualas and tongs stored in water at 97F.

     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)

     TEMPERATURE - COLD HOLDING

     Pico and corn salsa in Sautee prep cooler ranging from 46-50F, Grill cooler sliced tomatoes at 49F

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

     Code WFC 3-501.16

4. May 18, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR - Not Corrected

     Backflow preventer is missing or not approved

     Correction: Provide a State of Wisconsin approved backflow prevention device (ASSE 1011).

     Code WFC 5-202.14

5. May 12, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved

     Correction: Provide a State of Wisconsin approved backflow prevention device (ASSE 1011).

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Corn mix at 50F is covered in plastic wrap and pico at 50F is in tightly covered container great than 4 inches deep.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device is available at bar handsink or bar beverage station 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 - WORKING CONTAINER

     Bottles oil and water are stored in unlabeled containers.

     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)

     SANITIZATION - CHEMICAL

     (1) The sanitizer concentration for chlorine in the bar dish machine is at 0ppm. (2) The quat sanitizer in the bar 4-compartment sink is in excess of 500ppm.

     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 according to manufacturer's use directions.

     Code WFC 4-501.114, WFC 7-202.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in water at 90F on grill top.

     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

   • Not serious Other

     STORAGE - SINGLE-SERVICE

     Clean glasses at beverage station are exposed to splash over from adjacent handwashing sink.

     Correction: Store glasses in a clean, dry location not exposed to splash, dust, or other contamination. Remove or provide barrier or space. Good Retail Practice

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     (1) Mashed potatoes in steam table is at 120F. (2) Melted butter on flattop grill at 89F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     (1) Beef patties at 46F and breaded chicken at 47F in in flattop grill drawers; (2) Sliced tomatoes at 45F in flattop prep cooler; (3) Whipped butter on counter at 71F; (4) Corn mix at 50F in salad prep cooler.

     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

     Spray bottle of sanitizer 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 Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored at bar.

     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

6. Jan 2, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Nov 15, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 28, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.