RecordWell Data

La Brioche

2862 UNIVERSITY AVE A, Madison, WI 53705 · Dane County

46cited violations
25serious tier
23inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
74381-83486
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20263189
20243117
20222179
2020200
2019100
2018100
2017200
2016100
2015200
2013400
2012200

Inspections

  1. Sep 22, 2026 Re-Inspection · Reinspection Required

    No violations cited.

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

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT - Not Corrected

      Walk-in freezer door frame has exposed wood framing, bent metal, and door does not shut properly. Ice build-up apparent around door.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER - Not Corrected

      Containers of bulk ingredients (e.g. sunflowers), squirt bottles of oil, and spray bottles of water are 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

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      Floor tiles in bakery prep are heavy worn and wall paint is chipping in food prep area.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Multiple instances of foods cold held above 41F. (1) Cut tomatoes at 44F, roasted peppers at 45F, and raw shell eggs at 45F in prep cooler next to oven. During reinspection on 9/3/2026, TCS foods 43-46F (2) mashed potatoes at 50F and raw shell eggs at 50F in worktop 4-drawer cooler. During reinspection on 9/3/2026, TCS foods were up to 50F. (3) Cut tomatoes at 44F and sour cream at 46F in prep cooler by bread slicer. (4) Bowl of mixed spring greens at 68F at ambient temperature. (5) Sliced roast beef at 45F overstocked in prep cooler. Sliced roast beef 45F in prep cooler.

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

      Code WFC 3-501.16

  3. Aug 25, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Table mounted can opener is visibly soiled. Soda nozzle and holder is visible soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Wooden shelf on cart 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. Raw shell eggs are stored over whipping cream in prep cooler across next to oven.

      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)

      DATE MARK - EXCEEDED OR MISSING

      Cream puffs and eclairs being cold held are 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. Fish is not removed from ROP prior to thawing.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT

      Walk-in freezer door frame has exposed wood framing, bent metal, and door does not shut properly. Ice build-up apparent around door.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER

      Containers of bulk ingredients (e.g. sunflowers), squirt bottles of oil, and spray bottles of water are 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

    • Not serious Good Retail Practice

      LIGHT SHIELDING

      Lights located in bakery prep are not shatter resistant and lighting fixtures are dirty.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code WFC 6-202.11, 4-601.11(c)

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      Floor tiles in bakery prep are heavy worn and wall paint is chipping in food prep area.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Multiple instances of foods cold held above 41F. (1) Cut tomatoes at 44F, roasted peppers at 45F, and raw shell eggs at 45F in prep cooler next to oven. (2) mashed potatoes at 50F and raw shell eggs at 50F in worktop 4-drawer cooler. (3) Cut tomatoes at 44F and sour cream at 46F in prep cooler by bread slicer. (4) Bowl of mixed spring greens at 68F at ambient temperature. (5) Sliced roast beef at 45F overstocked in 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

      TEMPERATURE - COOLING

      Soup at 44F after cooling overnight in walk-in cooler.

      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

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Soap and lubricating oil is unlabeled.

      Correction: Provide labels for toxic items used in the food establishment.

      Code WFC 7-101.11; 7-102.11

  4. Dec 5, 2024 Re-Inspection · No Reinspection Required

    No violations cited.

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

      SANITIZATION - CHEMICAL - Not Corrected

      Front dish machine: 10 ppm chlorine

      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

  6. Nov 27, 2024 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Ice shield in ice machine by coffee station is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice Repeat

      CLEANABLE - NONFOOD SURFACE

      Plywood wall that is exposed to splash, spillage, or other food soiling is not easily cleanable by the rear kitchen entry door by the water filtration system.

      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)

      COOLING METHODS

      Butternut squash curry cooling in a deep container in the walk-in cooler for 4 hours at 45 - 47 F without ice wand or ice bath.

      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. Raw eggs are being stored above ready-to-eat Greek yogurt, and raw beef being stored above raw fish in the walk-in 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 Corrected on site

      FOOD- THAWING ROP FISH

      Frozen raw fish in reduced oxygen packaging (ROP) is being improperly thawed in the walk-in cooler.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      There is an air gap present under both rear kitchen entry doors that could potentially allow for the entry of pests.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      Front dish machine: 10 ppm chlorine

      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

    • Serious Priority (CDC risk factor) Repeat

      TEMPERATURE - COLD HOLDING

      1 door Beverage-Air cooler by coffee station: ambient air 50 F, milk 55 F

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for bacon, porridge, eggs, vegetables and fish held on ice on counter top across from the cook line that is all discarded after being held for 4 hours.

      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 Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored in sanitizer bucket by the cook line at a concentration of greater than 500 ppm quat.

      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

  7. Nov 22, 2022 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no current certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      (1) Oven handles, industrial mixer, and bakery display case handles are duct taped and not easily cleanable. (2) Back dish machine shelves are dirty.

      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

      LIGHT SHIELDING - Not Corrected

      Fluorescent ceiling lights are missing covers or are not shatter resistant.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      (1) Paint is peeling on walls by back dish machine. (2) Door to cake decorating room is repaired with wood and clamps. (3) Walk-in freezer has ice build-up and door does not fully close.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

  8. Nov 15, 2022 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      BARE HAND CONTACT

      Employee observed topping cheddar cheese on omelet with bare hands.

      Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

      Code WFC 3-301.11

    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no current certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      (1) Oven handles, industrial mixer, and bakery display case handles are duct taped and not easily cleanable. (2) Back dish machine shelves are dirty.

      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

      Roasted potatoes, sweet potatoes, and pesto cooled in containers greater than 4 inches deep. Roasted potatoes and sweet potatoes were tightly wrapped or covered.

      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. Keep loosely

      Code WFC 3-501.15

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Romesco sauce containers are not labeled or container 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

      EATING, DRINKING, OR TOBACCO

      Employee drinks stored unseparated from food and prep surfaces

      Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items. Store drinks below and separated form food, prep surface, utensils and other equipment.

      Code WFC 2-401.11

    • Not serious Good Retail Practice

      LIGHT SHIELDING

      Fluorescent ceiling lights are missing covers or are not shatter resistant.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      PEST - CONTROL DEVICES

      The insect control device (fly strip) is located over the food prep area.

      Correction: Remove or relocate this device so that it is not over any food prep area.

      Code WFC 6-202.13

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      (1) Paint is peeling on walls by back dish machine. (2) Door to cake decorating room is repaired with wood and clamps. (3) Walk-in freezer has ice build-up and door does not fully close.

      Correction: Maintain the physical facilities so they are in good repair at all times.

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the front dish machine is at 0 ppm.

      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

      SANITIZER TEST KIT

      A test kit for chlorine 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

    • Serious Priority (CDC risk factor) Repeat

      TEMPERATURE - COLD HOLDING

      (1) Milk at 58F in front beverage air cooler. (2) Cut tomatoes at 58F and goat cheese at 55F in salad prep cooler. (3) Deli meats at 51F and 52F in sandwich prep cooler (overstocked). (4) Cut tomatoes at 46F, mashed potatoes 45F, rice 50F, beets 53F and sweet potatoes 54F in containers on ice baths (insufficient ice/improperly packed).

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TOXICS - SEPARATION

      (1) Spray bottles of glass cleaner and sanitizer is stored hanging on shelf containing coffee beans. Sanitizer is unlabeled. (2) Sanitizer tablets stored on shelf with dishes and above food.

      Correction: Label and rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code WFC 7-101.11; 7-102.11; 7-201.11; 7-301.11

  9. Mar 27, 2020 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Mar 12, 2020 Routine Inspection · Reinspection Required

    No violations cited.

  11. Apr 8, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

  12. May 9, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  13. Apr 7, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  14. Apr 4, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  15. Feb 10, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  16. Feb 24, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  17. Feb 17, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  18. Dec 23, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

  19. Dec 13, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  20. Feb 15, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

  21. Feb 7, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  22. Mar 27, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

  23. Mar 19, 2012 Routine Inspection · 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.