RecordWell Data

Hawk's

425 STATE ST, Madison, WI 53703 · Dane County

42cited violations
15serious tier
18inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
62832-62931
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2025140
20242175
20232179
2022141
2020100
2018200
2017100
2016200
2015300
2014100
2013100
2012100

Inspections

  1. Oct 30, 2025 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      HANDSINK - NON-HAND FAUCETS

      The handsink located in the bar area is not equipped with a non-hand operated faucet.

      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

      PHYSICAL FACILITY - CLEAN

      Debris present on floor under equipment on cookline, and on the floor under the kitchen dish machine. Shelves on the wall in front of the cookline by the front service counter have dust accumulation on the bottom of the racks.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer chlorine is not available.

      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

      In-use utensil improperly stored. Spoon is being stored in container of artichoke dip in the bottom section of the 3 door prep cooler on the front service counter, with the handle end in contact with the product.

      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

  2. Oct 24, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Non-food contact surfaces of pipes below cook line hood vents are soiled and unclean. Debris present on shelves under both grills. Debris present on shelves directly above the steam kettle.

      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

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      There is a ceiling tile missing above the meat slicer. Hole present in the floor next to the cooler that holds the meat slicer. Looking up towards the top of the basement staircase, there is a hole in the wall on the right-hand side. There is a section of the bottom of the wall missing on the North side of the basement.

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

      Code WFC 6-501.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

      Items from old restaurant location stored in the food establishment are unnecessary to its operation or maintenance.

      Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

      Code WFC 6-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer chlorine is expired as of 12/1/23 and quaternary ammonia is expired as of 1/30/18.

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

      Code WFC 4-302.14

  3. Oct 17, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of pipes below cook line hood vents are soiled and unclean. Debris present on shelves under both grills. Debris present on shelves directly above the steam kettle.

      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)

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Both soda gun nozzle ends are visibly soiled.

      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

      Sauces made in-house including the Sir Aioli being cold held in the 2 door upright cooler by the front service counter (datemarked 9/24) and in the walk-in cooler (datemarked 9/24) 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

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Bar handwash sink is obstructed by strainer containing ice.

      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 bar handsink 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

    • Not serious Good Retail Practice Corrected on site

      PEST - DOOR/WINDOW OPEN

      Rear entry door cracked open, allowing the entry of insects or rodents.

      Correction: Keep door or window closed, install a screen or an air curtain to prevent the entry of insects or rodents.

      Code WFC 6-202.15

    • Not serious Good Retail Practice Repeat

      PEST - EVIDENCE

      Evidence of pests observed. Mouse droppings present on the floor under storage shelves across from the dish machine, Mouse droppings present on the floor below backroom dry storage shelves holding ketchup and mustard bottles. Mouse droppings present on bottom cardboard liner of case of pasta paste (tomato sauce) on bottom shelf in back dry storage area.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      There is a ceiling tile missing above the meat slicer. Hole present in the floor next to the cooler that holds the meat slicer. Looking up towards the top of the basement staircase, there is a hole in the wall on the right-hand side. There is a section of the bottom of the wall missing on the North side of the basement.

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

      Code WFC 6-501.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Debris buildup present on the floor below the cookline equipment. Debris present on the floor below the storage shelves between the walk-in cooler and walk-in freezer.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - UNNECESSARY ITEMS

      Items from old restaurant location stored in the food establishment are unnecessary to its operation or maintenance.

      Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

      Code WFC 6-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer chlorine is expired as of 12/1/23 and quaternary ammonia is expired as of 1/30/18.

      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

      TOXICS - LABELING

      Bottle of pink cleaning chemical stored by the kitchen dish machine is unlabeled.

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

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS

      Wet wiping cloths improperly stored on counter tops by prep coolers by front service counter and across from the cook line. Wet wiping cloths relocated to sanitizer bucket with 0 ppm quat on the counter by the food prep sink.

      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. Nov 9, 2023 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE - Not Corrected

      No handwashing signage is provided at employee handwash sink in the restrooms or behind 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 - EVIDENCE - Not Corrected

      Evidence of pests observed. Mouse droppings present along floor under packaged sauces and spices in the dry food storage room, and along the edges of the back room floors.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice Corrected on site

      WIPING CLOTHS - Not Corrected

      Wet wiping cloths improperly stored on counter of prep cooler across from the grill and on the bar.

      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. Nov 7, 2023 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of meat slicer 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)

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Sanitizer spray bottle stored beside open prep cooler across from grill with uncovered food. Raw beef patties stored above ready to eat sauces in the bottom of the prep cooler across from the grill.

      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

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in the restrooms or behind 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

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink next to dish machine is not accessible due to blockage by plastic container in basin and garbage can in front of sink.

      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 - SOAP

      Soap not available at food employee handwash sink near kitchen dish machine.

      Correction: Provide hand soap at handsink to facilitate proper handwashing.

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink behind bar 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

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Mouse droppings present along floor under packaged sauces and spices in the dry food storage room, and along the edges of the back room floors.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Serious Priority (CDC risk factor) Corrected on site

      RESPONDING TO CONTAMINATION EVENTS

      The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

      Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

      Code WFC 2-501.11

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the kitchen dish machine is at 0 ppm. The sanitizer concentration for chlorine in the bar dish machine is 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

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Ice scoop stored in kitchen soda ice bin with handle in the ice.

      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

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING

      Soup with tomato base being hot held in the right side of the steam table at 115 - 125 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

      Prep cooler in kitchen across from the grill is not holding the following TCS Foods at 41 or lower: top of unit: sliced tomatoes 49 F, pico with corn 48 F, mayo 50 F; bottom of unit: raw chicken 46 F, raw beef patty 47 F, RTE sliced turkey 44 F.

      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

      Bottle of pink liquid is unlabeled by the dish machine.

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

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice

      WIPING CLOTHS

      Wet wiping cloths improperly stored on counter of prep cooler across from the grill and on the bar.

      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

  6. Feb 23, 2022 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Epoxy sealed wood cabinet above soup steamtable that is exposed to splash, spillage, or other food soiling is 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)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing disclosure (*) for raw eggs in Caesar dressing and burgers undercooked at consumers' request. The reminder statement is only on the last page of the menu.

      Correction: Provide a consumer advisory with required disclosure (*) and reminder components for animal foods served in a raw or undercooked condition that is listed on each page that has pertinent menu items.

      Code WFC 3-603.11

    • Not serious Good Retail Practice

      LIGHT SHIELDING

      Lights located in KITCHEN utensil wash 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 Corrected on site

      PEST - EVIDENCE

      Evidence of pests observed. Rodent droppings observed on floor in corner of dry storage area near covered Rubbermaid of saltine crackers.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

  7. Jan 23, 2020 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Jul 24, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  9. Jul 12, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  10. May 8, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  11. Jun 15, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  12. Jun 1, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  13. Jul 10, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  14. Jun 16, 2015 Re-Inspection · Reinspection Required

    No violations cited.

  15. Jun 8, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  16. May 5, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  17. Jun 6, 2013 Routine Inspection · Reinspection Required

    No violations cited.

  18. Jun 19, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

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