RecordWell Data

Amphora Wine Bar

131 N BROADWAY, Green Bay, WI 54303 · Brown County

48cited violations
9serious tier
4inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Brown County Health & Human Services
License / ID
RQUO-BG5HRN
Status
Permitted
Phone
(920) 217-3537
Official record
Brown County Health & Human Services inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252315
20241134
2023140

Inspections

  1. Aug 26, 2025 Follow Up · 1 priority, 2 priority foundation, 8 core, 11 repeat
    • Serious Priority Repeat

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: Multiple toxic substances throughout the facility (steramine tablets, batteries, lighters, sparklers, employee medicine, lighter fluid, hand soap) were being stored over various food items (flour, sugar, dates, crackers, tomato sauce). All items were moved to a safer location for storage, away from and below food items.

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation Repeat

      PACKAGE INTEGRITY

      There are multiple dented cans of pickles and tomato puree.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Spatulas and cooking utensils are scratched and have pieces missing, rendering them not easily cleanable.

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

      Code 4-202.11 (1) - (4)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      The flour, panko, and other powders being stored in the cooler near the walk in cooler are not contained to their bags and are spilling throughout the cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on the prep cooler cutting boards. The cloths were tested for sanitizer but did not contain any sanitizer solution.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The walk in freezer has a large icicle that extends from the top shelf of the freezer to the floor. It appears to be coming from the vent on the top of the freezer. This freezer is not in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      All cutting boards in the kitchen area have excessive scratching and scoring.

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

      Code 4-501.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The fans clipped to the side of the cook line have visible dust accumulations.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The racks being used for washing dishes have visible grime buildup.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The dishwasher has visible buildup of limestone.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The ceilings and ceiling vents have dust buildup.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      LIGHT BULBS - PROTECTIVE SHIELDING

      The protective sheilding covering the lights in the kitchen area are cracked and warped.

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

      Code 6-202.11

    • Not serious Core Repeat

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      The retail food license that is posted expired in 2024.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  2. Aug 7, 2025 Routine · 3 priority, 2 priority foundation, 8 core, 4 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      PRIORITY: The Romesco Sauce in the right prep cooler was being held at 50°F. The sliced tomatoes in the right prep cooler were being held at 58°F. The ambient temperature in the right prep cooler was 48°F. The operator stated that they have had problems with that particular cooler. All food items being stored in this prep cooler were moved to the other prep cooler to ensure they stay cool. Operator stated that the items in the right prep cooler were prepped on 08/07/25.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: The lamb meatballs were being held at 50°F in the left prep cooler. Operator stated that the meatballs were not prepped that day, nor had they been removed from the cooler at all since the day before. The cambro of lamb meatballs was sitting in a second cambro of meatballs, preventing proper airflow to keep the meatballs cold. Operator discarded the lamb meatballs and replaced them with ones that were thawing in the cooler below. The remainder of the foods in the left prep cooler were properly cold held.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Repeat Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY: The hummus (7/29), B. Cherry (7/31), and Beet Yogurt (7/30) in the right prep cooler has exceeded its date mark. Operator discarded the expired sauces/dips.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority Repeat

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: Multiple toxic substances throughout the facility (steramine tablets, batteries, lighters, sparklers, employee medicine, lighter fluid, hand soap) were being stored over various food items (flour, sugar, dates, crackers, tomato sauce). All items were moved to a safer location for storage, away from and below food items.

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      PACKAGE INTEGRITY

      There are multiple dented cans of pickles and tomato puree.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Spatulas and cooking utensils are scratched and have pieces missing, rendering them not easily cleanable.

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

      Code 4-202.11 (1) - (4)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      The flour, panko, and other powders being stored in the cooler near the walk in cooler are not contained to their bags and are spilling throughout the cooler.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on the prep cooler cutting boards. The cloths were tested for sanitizer but did not contain any sanitizer solution.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The walk in freezer has a large icicle that extends from the top shelf of the freezer to the floor. It appears to be coming from the vent on the top of the freezer. This freezer is not in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      All cutting boards in the kitchen area have excessive scratching and scoring.

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

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The fans clipped to the side of the cook line have visible dust accumulations.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The racks being used for washing dishes have visible grime buildup.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The dishwasher has visible buildup of limestone.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The ceilings and ceiling vents have dust buildup.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      LIGHT BULBS - PROTECTIVE SHIELDING

      The protective sheilding covering the lights in the kitchen area are cracked and warped.

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

      Code 6-202.11

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      The retail food license that is posted expired in 2024.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  3. Oct 30, 2024 Routine · 4 priority, 3 priority foundation, 5 core, 1 repeat
    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      PRIORITY: The humus in the upper compartment of the right prep cooler was being cold held at 52°F. The ronesso dressing in the upper compartment of the right prep cooler was being cold held at 48°F. The sliced cucumbers in the upper compartment of the right prep cooler were being cold held at 57°F. The food items in the lower compartment of the right prep cooler were being cold held at 41°F. Employees moved all the time/temperature controlled for safety (TCS) food items from the upper compartment to the lower compartment of the right prep cooler during the inspection. Avoid storing TCS food items in the upper compartment of the right prep cooler until it can keep cold holding temperatures of food items at 41°F or below.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Corrected on site

      DATE MARKING - DISPOSITION

      PRIORITY: The prepared olives in the left prep cooler were made on 10/11. The mustard dressing on the right prep cooler was prepared on 10/23, the sliced carrots in water in the right prep cooler was prepared on 10/17, the relish in the right prep cooler was prepared on 10/17, the beet yogurt in the right prep cooler was prepared on 10/14, the garbanzos in the right prep cooler were prepared on 10/16, the farro in the right prep cooler was prepared on 10/21. The humus in the walk in cooler was prepared on 10/21, the sliced beet in the walk in cooler was prepared on 10/17. The inspection was conducted on 10/30. Employees discarded all expired foods during the inspection.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      PRIORITY: The chlorine sanitizer in the dish machine had a concentration of 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      PRIORITY: The cleaning chemicals in the back storage room were stored above single-use service items. Employee moved all the cleaning chemicals to the bottom of the shelf away from single-use items.

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Reduced oxygen packaged fish was not removed from its packaging before thawing.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

      A commercial cream, from a food processing plant, was not date marked once the container was opened.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (B)

    • Not serious Priority Foundation

      RTE/TCS FOOD - DATE MARKING METHODS

      Date marking methods for in-house dressing was inadequate. All food items prepared at the establishment have a shelf life of 7 days. If a commercial dressing is combined with other ingredients it also has a 7-day shelf life.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (D)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      The leaking ceiling vent of the walk in cooler was leaking water on a shelf with food. All the food was covered.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Multiple boxes of food were stored on the floor of the walk in freezer.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      REPEAT: The upper compartment of the right prep cooler in the cookline was not keeping TCS food temperatures below 41°F or below. The right prep cooler is not in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      The ceiling vent of the walk in cooler was leaking water. The walk in cooler is not maintained in good repair. The walk in freezer had ice build up in the ceiling vent and in the floor. The walk in freezer is not in good repair.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Multiple plastic soda lines were touching the floor.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      DRYING MOPS

      The mop in the mop room was stored in a position that did not allowed air drying.

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

      Code 6-501.16

  4. Aug 22, 2023 Routine · 1 priority foundation, 3 core
    • Not serious Priority Foundation Corrected on site

      PACKAGE INTEGRITY

      There is a can of sauce with a large dent on the seam in the dry storage area. PIC discarded can during the inspection.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

      Code 3-202.15

    • Not serious Core Corrected on site

      WASHING FRUITS AND VEGETABLES

      Bell peppers were observed being sliced/prepared without being washed first. Peppers were then brought to the sink to be washed.

      Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

      Code 3-302.15 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Small prep cooler is not maintaing temperatures below 41F. PIC is aware of the issue and no food was in the cooler at the time of the inspection.

      Correction: Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Prep table cutting board is noted with excessive scoring and is no longer smooth and easily cleanable.

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

      Code 4-501.12

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