RecordWell Data

Tex Tubb's Taco Palace

2009 ATWOOD AVE, Madison, WI 53704 · Dane County

42cited violations
13serious tier
17inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
40159-26087
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20261103
2025140
202322810
2021200
2018600
2017100
2016100
2015100
2014100
2012100

Inspections

  1. Sep 24, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Aioli dated 9/11 being cold held 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

      LABEL - WORKING CONTAINER

      Some spices is 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

    • Not serious Good Retail Practice

      LIGHT SHIELDING

      Lights located in prep kitchen are not shatter resistant or shielded.

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

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      There is a gap at the base of an exterior door.

      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

      PHYSICAL FACILITY - CLEAN

      There is some dust and grease build-up on the ceiling vent covers in the kitchen and some dust build-up on a shelf.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the dishwasher is at 10 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

      STORAGE - FOOD ON FLOOR

      Containers of chips are stored on the floor in the waitstaff area.

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

      Code WFC 3-305.11

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Scoop with small handle stored in container of food product with handle in the food. Ice buckets observed stored upright.

      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 Good Retail Practice

      STORAGE - SINGLE-SERVICE

      Some single-use utensils are not properly stored at least 6 inches off the floor in the basement.

      Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor)

      TOXICS - USE CONDITIONS

      Steramine is not being used according to manufacturer`s use directions. Steramine tested >500 ppm quat and label stated to use at 200 ppm.

      Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

      Code WFC 7-202.12

  2. Mar 18, 2025 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES

      The preparation coolers 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

      LABEL - WORKING CONTAINER

      Beans and flour 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 the basement food storage area are not shatter resistant.

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

      Code WFC 6-202.11

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer chlorine and quaternary ammonia are not available.

      Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

      Code WFC 4-302.14

  3. Apr 27, 2023 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Cheesecake dated 3/14 being cold held 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

      GLOVE USE - Not Corrected

      Gloves are not being properly used. Staff continued to use same gloves when interruptions occurred in the operation.

      Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

      Code WFC 3-304.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      Handwash sink in food prep area by walk-in cooler is obstructed by a large waste basket.

      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

      HANDWASHING - DRYING - Not Corrected

      No single-use toweling or approved hand drying device available at handsink for hand drying at the bar sink.

      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 - Not Corrected

      Spices are stored in unlabeled container in food prep area near walk-in cooler.

      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 - Not Corrected

      Lights located in upright cooler by kitchen entrance, in the food prep area and in the basement in the dry storage area, 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

      Ceiling tile in the food prep area is missing and additional ceiling tiles were in disrepair.

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

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The sanitizer concentration for chlorine in the bar dishwasher 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 Corrected on site

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer 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 - IN-USE UTENSILS - Not Corrected

      Spatulas in container improperly stored at ambient temperature of 119 F in still water.

      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 Good Retail Practice Corrected on site

      STORAGE - SINGLE-SERVICE - Not Corrected

      Single use lids improperly stored on floor in basement.

      Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      Evaporated milk-based sauce being cold held at ambient temperature of 78 F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice Corrected on site

      THERMOMETER - INACCURATE STEM - Not Corrected

      Thermometer used to measure food temperatures is not being calibrated. Corrective action: Calibrate or replace thermometer.

      Code WFC 4-203.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS - Not Corrected

      Wet wiping cloths improperly stored outside of sanitizing solution.

      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

  4. Apr 27, 2023 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Cheesecake dated 3/14 being cold held 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

      GLOVE USE

      Gloves are not being properly used. Staff continued to use same gloves when interruptions occurred in the operation.

      Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

      Code WFC 3-304.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handwash sink in food prep area by walk-in cooler is obstructed by a large waste basket.

      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

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink for hand drying at the bar sink.

      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

      Spices are stored in unlabeled container in food prep area near walk-in cooler.

      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 upright cooler by kitchen entrance, in the food prep area and in the basement in the dry storage area, 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

      Ceiling tile in the food prep area is missing and additional ceiling tiles were in disrepair.

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

      Code WFC 6-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the bar dishwasher 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 Corrected on site

      SANITIZER TEST KIT

      A test kit for the sanitizer 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 - IN-USE UTENSILS

      Spatulas in container improperly stored at ambient temperature of 119 F in still water.

      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 Good Retail Practice Corrected on site

      STORAGE - SINGLE-SERVICE

      Single use lids improperly stored on floor in basement.

      Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

      Code WFC 4-903.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      Evaporated milk-based sauce being cold held at ambient temperature of 78 F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice Corrected on site

      THERMOMETER - INACCURATE STEM

      Thermometer used to measure food temperatures is not being calibrated. Corrective action: Calibrate or replace thermometer.

      Code WFC 4-203.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored outside of sanitizing solution.

      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

  5. May 24, 2021 Re-Inspection · No Reinspection Required

    No violations cited.

  6. May 11, 2021 Routine Inspection · Reinspection Required

    No violations cited.

  7. Nov 8, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Aug 30, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  9. Aug 17, 2018 Re-Inspection · Reinspection Required

    No violations cited.

  10. Aug 10, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  11. Mar 22, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  12. Feb 26, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  13. Mar 9, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  14. Feb 26, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Feb 13, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

  16. Mar 20, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  17. Nov 1, 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.