RecordWell Data

Deak's Pub & Grill

1017 NYGAARD ST, Stoughton, WI 53589 · Dane County

50cited violations
29serious tier
18inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
73752-82027
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202622612
20242138
20212119
2019200
2017200
2016300
2015200
2014100
2013100
2012100

Inspections

  1. May 22, 2026 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Ice drop shield in main ice machine in basement is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Non-food contact surfaces of doors of walk in cooler and walk in freezers are soiled and unclean with dark residue. Bottom of freezer in main kitchen area is dirty with food debris. Stove top is soiled with grease.

      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

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Multiple observations were made during the inspection: - Area behind/under the fryers was observed covered with grease and foreign material.

      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 Corrected on site

      FOOD - THAWING - Not Corrected

      Guacamole improperly thawed by submerging in cold stagnant water.

      Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

      Code WFC 3-501.13

    • 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 in basement prep room.

      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

      Sugar in the basement food prep area and bottles located near grill with cooking sprays/oil are 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

    • Serious Priority (CDC risk factor)

      RESPONDING TO CONTAMINATION EVENTS - Not Corrected

      The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. PIC described appropriate clean up procedure and appropriate disinfectant chemical is available onsite, but written procedures not available.

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

      Code WFC 2-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The sanitizer concentration for chlorine in the back bar low temp dish machine and the kitchen low temp dish machine are at 10 ppm and 0 ppm (respectively) after multiple cycles.

      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. Sink and Surface lactic acid sanitizer in spray bottle at main bar tested at >3010 ppm lactic acid.

      Code WFC 4-501.114

    • Not serious Good Retail Practice Corrected on site

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer (lactic acid) is damaged--test strips in the bottle are wet.

      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

      SNEEZE GUARDS - Not Corrected

      The customer self-service area is not protected from consumer contamination. Containers of salad toppings (sun flower seeds and croutons) are not protected by the shield at the salad bar.

      Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

      Code WFC 3-306.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR - Not Corrected

      Bag of onions in the basement dry storage area and a box of pork shoulder in the walk in cooler stored on the floor.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

      Operator cannot locate written plan for using time as a public health control for beer batter.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING - Not Corrected

      Sanitizer spray bottles at main bar and in basement prep room observed to be unlabeled.

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

      Code WFC 7-101.11; 7-102.11

  2. May 12, 2026 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Multiple observations were made during the inspection: - Area behind/under the fryers was observed covered with grease and foreign material.

      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

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of doors of walk in cooler and walk in freezers are soiled and unclean with dark residue. Bottom of freezer in main kitchen area is dirty with food debris. Stove top is soiled with grease.

      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

      Ice drop shield in main ice machine in basement is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice Corrected on site

      FOOD - THAWING

      Guacamole improperly thawed by submerging in cold stagnant water.

      Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

      Code WFC 3-501.13

    • 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 in basement prep room.

      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

      Sugar in the basement food prep area and bottles located near grill with cooking sprays/oil are 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

    • Serious Priority (CDC risk factor)

      RESPONDING TO CONTAMINATION EVENTS

      The food establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. PIC described appropriate clean up procedure and appropriate disinfectant chemical is available onsite, but written procedures not available.

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

      Code WFC 2-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the back bar low temp dish machine and the kitchen low temp dish machine are at 10 ppm and 0 ppm (respectively) after multiple cycles.

      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. Sink and Surface lactic acid sanitizer in spray bottle at main bar tested at >3010 ppm lactic acid.

      Code WFC 4-501.114

    • Not serious Good Retail Practice Corrected on site

      SANITIZER TEST KIT

      A test kit for the sanitizer (lactic acid) is damaged--test strips in the bottle are wet.

      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

      SNEEZE GUARDS

      The customer self-service area is not protected from consumer contamination. Containers of salad toppings (sun flower seeds and croutons) are not protected by the shield at the salad bar.

      Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

      Code WFC 3-306.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      Bag of onions in the basement dry storage area and a box of pork shoulder in the walk in cooler stored on the floor.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator cannot locate written plan for using time as a public health control for beer batter.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Sanitizer spray bottles at main bar and in basement prep room observed to be unlabeled.

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

      Code WFC 7-101.11; 7-102.11

  3. Jan 25, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Multiple observations were made during the inspection: - Area behind/under the fryers was observed covered with grease and foreign material.

      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)

  4. Jan 17, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Multiple observations were made during the inspection: - Interior of Atosa cooler was soiled and unclean with debris from batter operations. - Exterior of standing freezer, area behind/under the fryers, and the ventilation hood were observed covered with grease and foreign material. - The interior of the chest freezer in the basement used for cheese was observed to be covered in foreign material and excessive frozen condensate.

      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

      Multiple observations were made during the inspection: - Meat slicer was observed visibly soiled in grooves near the blade and the top guard component. Slicer was not in use during the inspection. - Bottom of shield surface of the ice machine in the basement was visibly soiled with debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING

      Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

      Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

      Code WFC 2-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      FOOD - SAFE

      Exposed, unprotected cheese curds in the walk-in freezer were observed stored directly under, and contaminated, by frozen condensate.

      Correction: Discard unsafe or adulterated food items.

      Code WFC 3-101.11

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Both handwashing sinks are in poor repair. The cold water handles of both sinks are non functional.

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

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - DIRTY

      Both handwashing sinks were soiled and covered in foreign material.

      Correction: Clean and maintain plumbing fixtures as often as necessary to keep clean.

      Code WFC 6-501.18

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER

      Sugar and pork rubs were stored in unlabeled containers in the basement area.

      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) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for the chlorine dishwashing unit (kitchen) was less than 50ppm.

      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

      Case of pork was observed stored on the floor of the walk-in cooler.

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

      Code WFC 3-305.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - REHEATING

      Nacho cheese sauce and taco meat from the previous day were reheated and observed at 100F and 105F (@ ~ 11:15AM) respectively in a hot holding unit. Operators indicated these items were reheated and placed into the unit at ~ 10:30AM.

      Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

      Code WFC 3-403.11

    • Serious Priority (CDC risk factor)

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for the batter used for deep fried food products. Batter was measured at 54F during the inspection. Operators indicated the batter is used within 4 hours and any remaining batter is discarded.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      Bottles of sanitizing solution (lactic acid) were not labeled.

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

      Code WFC 7-101.11; 7-102.11

  5. Oct 26, 2021 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY - Not Corrected

      Consumer advisory on menu is missing on the limited menu for burgers and steaks.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

  6. Oct 13, 2021 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of equipment on the line are soiled and unclean. Basement walls by food prep area are soiled with food splatters.

      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)

      CLEAN - FOOD CONTACT SURFACES

      Employee cell phone stored directly on pizza food prep counter.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing on the limited menu for burgers and steaks.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

    • Serious Priority (CDC risk factor)

      DATE MARK - EXCEEDED OR MISSING

      Several RTE foods (milk, margarita hot dogs, pasta sauce, etc) being cold held are not datemarked.

      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)

      EMPLOYEE HEALTH REPORTING

      Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

      Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

      Code WFC 2-201.11

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Flies flying around basement by prep area, in upstairs kitchen, and customer eating 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

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

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

      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) Corrected on site

      TEMPERATURE - HOT HOLDING

      Chili in HH unit across from dish machine being hot held at 85F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Cucumber stacked above the fill line in left side of salad prep on the line being cold held at 55F. On right side of salad prep cooler, sliced tomato at 50F. Top layer of brisket 55F. Right side of salad prep cooler has warm spots and cold spots. In batter cooler, chicken wings top layer above fill line 46F. In walk-in, milk at 46F, buttermilk at 46F. In basement, pork on counter, 46F.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COOLING

      Ground beef in cooking pot several layers thick is at 48F after cooling overnight in walk-in cooler. Pulled pork made yesterday at 44F in spots.

      Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

      Code WFC 3-501.14

  7. Feb 11, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  8. Feb 4, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  9. Nov 3, 2017 Re-Inspection · Reinspection Required

    No violations cited.

  10. Oct 19, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  11. Dec 16, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  12. Dec 1, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  13. Mar 24, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  14. Jan 22, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  15. Jan 12, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  16. May 12, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  17. Feb 18, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  18. Jan 26, 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.