RecordWell Data

Luxe Golf Bays

7065 S BALLPARK DR, Franklin, WI 53132 · Milwaukee County

58cited violations
17serious tier
6inspections

Establishment

Type
Pool / recreational water (Retail Food - Serving Meals)
Inspected by
City of Franklin Health Department
License / ID
ACRY-CJ3MS5
Status
Permitted
Official record
City of Franklin Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20261122
202454615

Inspections

  1. Jan 27, 2026 Routine · 2 priority, 4 priority foundation, 5 core, 1 repeat
    • Serious Priority Repeat Corrected on site

      DATE MARKING - DISPOSITION

      Food in prep coolers and walk in including ranch, sauces, chicken, wings etc has exceeded its date mark or is not provided with a date mark. Staff discarded these items onsite

      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 Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Chemicals in multiple locations are noted stored above equipment prep areas or single service 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

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Some serving trays for flatbreads are noted with excessive cracks and chips.

      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 Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Interior of 3rd floor ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

      Handwashing sink in third floor bar is not working

      Correction: Install an approved handwashing sink.

      Code 5-203.11

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink or automatic handwashing facility between prep area and warewash area observed to be blocked with knives stored in it during inspection and is unavailable for proper handwashing.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Knife was noted stored between prep coolers. This is not a clean location.

      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°F.

      Code 3-304.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Cup without handle was improperly stored in sugar.

      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°F.

      Code 3-304.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

      Warewash machine is noted with tape in multiple areas of venting. This is not a cleanable materia..

      Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

      Code 4-202.16

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The drains in the warewash sinks are not maintained in good repair and do not seal tighly to hold water for warewashing

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at restroom handwashing sinks on all floors

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of fruit flies on third floor in bar area and around urinal in men's room

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

  2. Dec 19, 2024 Re-inspection · 2 core, 2 repeat
    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Plastic cup noted as a scoop in a container of seasoning mix.

      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°F.

      Code 3-304.12

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Flatbread serving board noted excessibely scratched/scored due to cutting on this piece of equipement.

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

      Code 4-501.12

  3. Dec 6, 2024 Follow Up · 1 priority, 4 priority foundation, 3 core, 8 repeat
    • Serious Priority Repeat

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

      Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

      Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

      Code 4-703.11 (B)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Plastic cup noted as a scoop in a container of seasoning mix.

      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°F.

      Code 3-304.12

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Flatbread serving board noted excessibely scratched/scored due to cutting on this piece of equipement.

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

      Code 4-501.12

    • Not serious Core Repeat

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee breakroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  4. Dec 4, 2024 Routine · 8 priority, 4 priority foundation, 6 core, 5 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands prior to putting on gloved to work with food

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Employee noted touching cooked chicken wings in the cooler and cooked bacon on the flat top. COS-food items discarded

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw burgers stored in drawer with cheese slices. Cheese slices relocated to another drawer during inspection .

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Chicken wings in walk in cooler stored covered in large plastic cambro, noted improperly cooled. Wings did not reach 70 F within the first 2 hours. Wings discarded onsite

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

      Code 3-501.14 (A)

    • Serious Priority Repeat Corrected on site

      DATE MARKING - DISPOSITION

      Dressings/Sauces made onsite in walk in cooler have exceeded its date mark or is not provided with a date mark. Discarded onsite

      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

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

      The Eco-San is not being used according to EPA registered label use instructions and is at 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

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

      Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

      Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

      Code 4-703.11 (B)

    • Serious Priority Repeat Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Butane on shelf in dry storage noted stored over single service items/equipment. Butane removed from this area during inspection

      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

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

      The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

      Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

      Code 2-103.11 (K)

    • Not serious Priority Foundation

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Plastic cup noted as a scoop in a container of seasoning mix.

      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°F.

      Code 3-304.12

    • Not serious Core

      PROPER COOLING METHODS - IN EQUIPMENT

      Wings in walk in cooler noted not in a container that facilitates heat transfer or is tightly wrapped or covered.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Flatbread serving board noted excessibely scratched/scored due to cutting on this piece of equipement.

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

      Code 4-501.12

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at employee breakroom handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core Repeat

      USING DRESSING ROOMS AND LOCKERS

      Employee clothing is being stored in prep area.

      Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

      Code 6-501.110

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor under the second floor bar is noted excessively dirty and with garbage buildup.

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

      Code 6-501.12

  5. Jan 19, 2024 Follow Up · No items found

    No violations cited.

  6. Jan 17, 2024 Routine · 6 priority, 5 priority foundation, 7 core
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Chicken wings in walk-in cooler are at 45-46 degrees F and have not cooled within 6 hours.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Chicken was to be reheated to 165 degrees F to start the cooling process over. Monitor temps to ensure food is under 41 degrees F within the 6 hour limit.

      Code 3-501.14 (A)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Buffalo chicken dip in prep cooler is 45-46°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Item was discarded during the inspection.

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

    • Serious Priority Corrected on site

      DATE MARKING - DISPOSITION

      Cooked chicken wings have exceeded its date mark that were made on January 10.

      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. Food must be discarded after 7 days. Wings were discarded during the inspection.

      Code 3-501.18 (A)

    • Serious Priority

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

      All of the bar dish machines are not releasing chlorine to sanitize dishes. No bleach is detected after running cycles.

      Correction: Provide training to employees on proper use and concentration of sanitizer and repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitize all dishes by hand until repair is complete.

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Stainless steel cleaner and other cleaners are stored above food contact surfaces and clean dishes/equipment.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Cleaners were moved during the inspection.

      Code 7-201.11 (B)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

      First aid supplies are stored above clean dishes/equipment in kitchen and wait station areas.

      Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. Kits were moved to a different location during the inspection.

      Code 7-208.11 (B)

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for chicken wings, as they are in a deep, plastic container that has a tight cover.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Food to be reheated during inspection and stored spread out on racks in walk-in cooler for cooling process.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration for bar dish machines that use chlorine.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Ice machines for second and third floor bars are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the first and second floor event bars.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of various cleaners are not labeled with common name of product.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Corrected on site

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area in kitchen and wait station area.

      Correction: Provide approved beverage container with cover in food preparation area. Drinks were moved to a different location during the inspection.

      Code 2-401.11 (B)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Knives are being improperly stored in between prep tables.

      Correction: Store in-use utensils on a cleanable surface. Knives were moved during the inspection.

      Code 3-304.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Food containers are stained with cornstarch or other foods, and it is hard to tell if containers are clean or dirty.

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

      Code 4-501.11 (A)

    • Not serious Core

      GARBAGE/REFUSE - STORAGE AREAS, RECEPTACLES PROVIDED

      No waste receptacle provided at second floor event bar.

      Correction: Waste receptacles shall be provided in areas of the food establishment where refuse is generated or normally discarded. Provide additional waste receptacles.

      Code 5-501.16 (B)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided hand sinks at first floor wait station and second floor event bar.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core Corrected on site

      USING DRESSING ROOMS AND LOCKERS

      Employee clothing and personal items are stored on top of freezer in the kitchen and under a prep table in the kitchen.

      Correction: Instruct employees to use lockers for storage of their personal clothing and possessions. Items were moved during the inspection.

      Code 6-501.110

Source: City of Franklin Health Department. History last read Oct 8, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.