RecordWell Data

Momo Bar And Grill

6402 Millpond RD, Madison, WI 53718 · Dane County

31cited violations
16serious tier
4inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2023-00443
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202622412
2024154
2023120

Inspections

  1. Jul 17, 2026 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN - Not Corrected

      The ice machines located in the bar do not have a proper air gap between the drain and the sewage system.

      Correction: Provide a 2 inch air gap to the open site floor drain.

      Code WFC 5-402.11

    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR - Not Corrected

      Backflow preventer is missing on 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

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Meat slicer in food prep area is visibly soiled with food debris, raw chicken observed on slicer. Black slime observed on interior lip of ice machine. Can opener in food preparation is soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Chipotle ranch dated 6/25/26 being cold held in Sir Lawrence cooler has a datemark that exceeds 7 days. House made ranch in Sir Lawrence cooler is missing a date mark.

      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 - Not Corrected

      Handsink adjacent to dishwasher is not accessible, it is obstructed by garbage can & a strainer is present in the sink basin. Strainer present in bar hand sink.

      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

      HANDSINK - SIGNAGE - Not Corrected

      No handwashing signage is provided at employee handwash sink located in the bar.

      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

      PEST - OUTSIDE OPENINGS - Not Corrected

      A gap is present under the rear kitchen employee entrance door large enough to allow entry of insects or rodents into food establishment.

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

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer chlorine & quaternary ammonia is expired.

      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 Corrected on site

      STORAGE - EQUIPMENT ON FLOOR - Not Corrected

      Meat slicer improperly stored on floor in food preparation area. Kitchen knives observed stored wedged between wall & piping and are not protected from contamination.

      Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Sliced tomatoes 46F, grilled onion 45F, sliced turkey 45F, lettuce 45, and other TCS products in Montak prep cooler being cold held above 41F. Ambient air temp of prep cooler is 46F.

      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 - Not Corrected

      Spray bottle of degreaser is unlabeled in food preparation area.

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

      Code WFC 7-101.11; 7-102.11

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - SEPARATION - Not Corrected

      Steramine Quat tablets in food preparation area is stored over food preparation sink & food prep area.

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

      Code WFC 7-201.11; 7-301.11

  2. Jul 8, 2026 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The ice machines located in the bar do not have a proper air gap between the drain and the sewage system.

      Correction: Provide a 2 inch air gap to the open site floor drain.

      Code WFC 5-402.11

    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR

      Backflow preventer is missing on 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

      CLEAN - FOOD CONTACT SURFACES

      Meat slicer in food prep area is visibly soiled with food debris, raw chicken observed on slicer. Black slime observed on interior lip of ice machine. Can opener in food preparation is soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Chipotle ranch dated 6/25/26 being cold held in Sir Lawrence cooler has a datemark that exceeds 7 days. House made ranch in Sir Lawrence cooler is missing a date mark.

      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 adjacent to dishwasher is not accessible, it is obstructed by garbage can & a strainer is present in the sink basin. Strainer present in bar hand sink.

      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

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink located in the bar.

      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

      PEST - OUTSIDE OPENINGS

      A gap is present under the rear kitchen employee entrance door large enough to allow entry of insects or rodents into food establishment.

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

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer chlorine & quaternary ammonia is expired.

      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 Corrected on site

      STORAGE - EQUIPMENT ON FLOOR

      Meat slicer improperly stored on floor in food preparation area. Kitchen knives observed stored wedged between wall & piping and are not protected from contamination.

      Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Sliced tomatoes 46F, grilled onion 45F, sliced turkey 45F, lettuce 45, and other TCS products in Montak prep cooler being cold held above 41F. Ambient air temp of prep cooler is 46F.

      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 degreaser is unlabeled in food preparation area.

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

      Code WFC 7-101.11; 7-102.11

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - SEPARATION

      Steramine Quat tablets in food preparation area is stored over food preparation sink & food prep area.

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

      Code WFC 7-201.11; 7-301.11

  3. Nov 21, 2024 Routine Inspection · No 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

      CROSS CONTAMINATION

      Raw shell eggs stored over Ready to Eat foods and vegetables in 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

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Cooked ham slices with a date of 11/7/2024.

      Correction: Discard foods that are not date marked, improperly date marked, or held past the allotted 7 days.

      Code WFC 3-501.18

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT

      A few pieces of equipment are in poor repair. 1. Cracking and chipping on interior of freezer door. The freezer closest to the cookline and back door. 2. Laminate shelves in dry storage room are cracked and splintering. 3. Shelves in cookline prep cooler are rusted. 4. Edging along top of cookline prep cooler is chipping.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      Sliced tomatoes being cold held at 47F. in the top of the container.

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

      Code WFC 3-501.16

  4. Jul 18, 2023 Pre-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      HANDSINK - NON-HAND FAUCETS

      New handwashing sink recently installed next to the dish machine is not equipped with non-hand operated faucet handles.

      Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

      Code WFC 5-202.12(C)

    • 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.