RecordWell Data

The Great Dane Pub And Brewing Co

876 Jupiter DR, Madison, WI 53718 · Dane County

48cited violations
24serious tier
25inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDM-2010-00348
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026263
2025100
202432914
2023262
2022100
2021375
2019100
2018400
2017200
2016300
2014100
2013100
2012100

Inspections

  1. Jan 16, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  2. Jan 8, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Sliced tomatoes 47 F, Diced tomatoes 44 F on the top prep cooler in deep plastics pans cooling improperly.

      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

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink on the far end of the cookline.

      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 Corrected on site

      LABEL - WORKING CONTAINER

      Flour, Bread crumb, gluten 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

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for Chlorine in the low temp dish machine in main bar area 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

    • Serious Priority (CDC risk factor) Repeat

      TEMPERATURE - COLD HOLDING

      1. Chicken 50 F in the top prep cooler, Spring mix 54 F, cut lettuce 55 F in the bottom prep cooler being cold held at above 41 degrees F. 2. Raw chicken 44 F, Marinated chicken 45 F, Salmon 45 F in Drawer cooler under the grill.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Thermometer in the bottom prep cooler across the hand sink and thermometer in the bottom Delfield cooler are missing or not properly located.

      Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

      Code WFC 4-204.112

  3. Feb 10, 2025 Re-Inspection · No Reinspection Required

    No violations cited.

  4. Dec 6, 2024 Re-Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Nonfood surface of the metal racks in the walk-in cooler that is exposed to splash, spillage, or other food soiling are corroded, and are 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)

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      Handsink in the prep area is not accessible, blocked. Hand wash sink removed at the corner on the cookline without approval from the authorities. Hand sink in the prep area is now accessible on today's visit 11/27/24.

      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)

      PARASITE PREVENTION/DESTRUCTION - Not Corrected

      There are no records for parasite prevention or destruction in raw or partially cooked fish (salmon) used in a ready-to-eat form.

      Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

      Code WFC 3-402.11

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer (i.e. quaternary ammonia) is expired/damaged.

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

      Code WFC 4-302.14

  5. Nov 27, 2024 Re-Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Nonfood surface of the metal racks in the walk-in cooler that is exposed to splash, spillage, or other food soiling are corroded, and are 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)

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      Handsink in the prep area is not accessible, blocked. Hand wash sink removed at the corner on the cookline without approval from the authorities. Hand sink in the prep area is now accessible on today's visit 11/27/24.

      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)

      PARASITE PREVENTION/DESTRUCTION - Not Corrected

      There are no records for parasite prevention or destruction in raw or partially cooked fish (salmon) used in a ready-to-eat form.

      Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

      Code WFC 3-402.11

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer (i.e. quaternary ammonia) is expired/damaged.

      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)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Several Food items being cold held at above 41 degrees F. Prep coolers on the cookline are emptied until they are able to maintain temp at 41 F or below observed on 11/27/24 1. Diced chicken 48 F, Apricot 48 F in the bottom prep cooler. 2. Cut lettuce lettuce 50 F in the bottom Deerfield cooler. 3. Chicken nuggets 52 F in the drawer cooler. 4. Cole slaw 43 F, in the cold well across the dish machine.

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

      Code WFC 3-501.16

  6. Nov 22, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The food prep sink does 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

    • Serious Priority (CDC risk factor) Corrected on site

      BARE HAND CONTACT

      Employee observed handling ready-to-eat foods including Chicken pot pie and cut lettuce 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

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of the walls of the prep coolers on the cookline, handsink basin, soap dispenser and trash cans are soiled and unclean.

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

      Code WFC 4-601.11(C)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Nonfood surface of the metal racks in the walk-in cooler that is exposed to splash, spillage, or other food soiling are corroded, and are 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)

      DATE MARK - EXCEEDED OR MISSING

      Opened bottle of milk in the prep cooler at the upper level being cold held is 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 - UNCOVERED

      Spinach artichoke and garlic butter in the walk-in cooler were observed to be unwrapped or uncovered. Pico in the bottom prep cooler observed to be uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      HANDSINK - TEMPERED WATER

      Handsink in the ladies restroom does not have tempered water.

      Correction: Provide a water temperature of at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink at the upper level.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor)

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in the prep area is not accessible, blocked. Hand wash sink removed at the corner on the cookline without approval from the authorities.

      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 on the cookline 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

    • Serious Priority (CDC risk factor)

      PARASITE PREVENTION/DESTRUCTION

      There are no records for parasite prevention or destruction in raw or partially cooked fish (salmon) used in a ready-to-eat form.

      Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

      Code WFC 3-402.11

    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - DUTIES

      The Person in Charge (PIC) is not performing the following duties: (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring for FOOD temperatures.

      Correction: The person in charge shall ensure or provide training so that employees are [activity].

      Code WFC 2-103.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Floors in the dry storage area is dirty and in need of cleaning.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - FOOD SURFACES

      Metal stem thermometer not being sanitized before use.

      Correction: After cleaning, rinse and sanitize equipment and utensils.

      Code WFC 4-702.11

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer (i.e. quaternary ammonia) is expired/damaged.

      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) Corrected on site

      TEMPERATURE - HOT HOLDING

      Cheese in steam table being hot held at 131 degrees F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Several Food items being cold held at above 41 degrees F 1. Diced chicken 48 F, Apricot 48 F in the bottom prep cooler. 2. Cut lettuce lettuce 50 F in the bottom Deerfield cooler. 3. Chicken nuggets 52 F in the drawer cooler. 4. Cole slaw 43 F, in the cold well across the dish machine.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - INACCURATE INDICATING

      Thermometer in the prep cooler is inaccurate by greater than +/- 3 degrees.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.12

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Thermometer in prep cooler is missing or not properly located.

      Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

      Code WFC 4-204.112

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on the floor on the cookline.

      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. Oct 19, 2023 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Portioned bags of chicken in the top prep cooler being cold held at 57 degrees F for 1 hour. Raw chicken 44 F, Cod 44 F, Precooked plantain 51 F, Precooked chicken 51 F for 1-2 hours in the top breading station cooler. 10/19/23 visit, Plantain 45 F, Breaded chicken 45 F, Raw chicken 43 F on the top breading cooler; bottom: Air temp 41-44 F, Boneless chicken 45 F, wings 44 F.

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

      Code WFC 3-501.16

  8. Oct 11, 2023 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR

      Backflow preventer is missing or not approved at the mop sink

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

      Code WFC 5-202.14

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Hand sink the bar leaking water.

      Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

      Code WFC 5-205.15

    • Not serious Good Retail Practice Corrected on site

      LABEL - WORKING CONTAINER

      Oil is stored in clear bottle 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

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Portioned bags of chicken in the top prep cooler being cold held at 57 degrees F for 1 hour. Raw chicken 44 F, Cod 44 F, Precooked plantain 51 F, Precooked chicken 51 F for 1-2 hours in the top breading station cooler

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - INACCURATE STEM

      Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.11

  9. Jan 6, 2022 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Dec 3, 2021 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Prep top unit with items in top portion measuring above 41 degrees F - cooked onion 52 degrees F, chipotle cream cheese 50 degrees F, and sliced tomatoes 50 degrees F.

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

      Code WFC 3-501.16

  11. Nov 22, 2021 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Prep top unit with items in top portion measuring above 41 degrees F - cooked onion 52 degrees F, chipotle cream cheese 50 degrees F, and sliced tomatoes 50 degrees F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - INACCURATE STEM - Not Corrected

      Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Dial thermometer measuring 20 degrees F in ice bath.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.11

  12. Nov 4, 2021 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Mashed potatoes cooling in sheet pan about 4 inches high measuring 117 degrees F at 2:06 and 101 degrees at 2:58.

      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) Repeat

      SANITIZATION - CHEMICAL

      The sanitizer concentration upstairs low temperature machine is measuring 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

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      (1) Food in countertop refrigeration unit is measuring above 41 degrees F including coleslaw 62 degrees F and portioned ranch dressing 69 degrees F. (2) Prep top unit with items in top portion measuring above 41 degrees F - cooked onion 53 degrees F, chipotle cream cheese 48 degrees F, mozzarella 48 degrees F, lettuce 49 degrees F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - INACCURATE STEM

      Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Dial thermometer measuring 20 degrees F in ice bath.

      Correction: Calibrate or replace thermometer.

      Code WFC 4-203.11

  13. Jan 18, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  14. Dec 19, 2018 Re-Inspection · Reinspection Required

    No violations cited.

  15. Nov 29, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  16. May 17, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  17. May 15, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  18. Feb 21, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  19. Feb 14, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  20. Mar 21, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  21. Feb 15, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  22. Jan 4, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  23. Dec 23, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  24. Dec 6, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  25. Sep 27, 2012 Routine Inspection · No 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.