Baldwin Street Grille

1304 E Washington AVE, Madison, WI 53703 · Dane County

96cited violations

30serious tier

25inspections

Establishment

Type: Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by: Public Health Madison & Dane County
License / ID: LICFDD-2013-00141
Official record: Public Health Madison & Dane County inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	2	26	6
2024	2	19	6
2023	1	3	1
2022	3	22	8
2021	3	26	9
2020	1	0	0
2019	2	0	0
2018	1	0	0
2017	3	0	0
2016	1	0	0
2015	2	0	0
2014	3	0	0
2013	1	0	0

Inspections

Sep 10, 2026 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES - Not Corrected
  
  Ventilation hood surfaces are soiled with grease and dust build up.
  
  Correction: Clean and remove dust, dirt, food residue, tape, and other debris from all non-food contact surfaces of equipment.
  
  Code WFC 4-601.11(C)
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  The two right-hand doors of back bar cooler has gaskets that are peeling away and preventing doors from closing easily.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING - Not Corrected
  
  Faucet for kitchen 3 basin sink has a steady leak. Bar 3 basin sink (used as a hand sink) faucet's hot water handle is broken and only works as a hand-operated push-button.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor) Repeat
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  A separate designated handwash sink is not present in kitchen.
  
  Correction: Provide a separate designated accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Not serious Good Retail Practice
  HANDSINK - SIGNAGE - Not Corrected
  
  No handwashing signage is provided at employee handwash sink in men's restroom.
  
  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 - OUTSIDE OPENINGS - Not Corrected
  
  Gap present underneath kitchen back door and bar back 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 - Not Corrected
  
  The floors in kitchen underneath equipment, especially cookline equipment, are heavily soiled.
  
  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 - Not Corrected
  
  Unnecessary items stored in basement storage room behind ice machine.
  
  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
  
  The test kits for the quaternary ammonium sanitizer is expired.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
Jun 25, 2026 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Ventilation hood surfaces are soiled with grease and dust build up.
  
  Correction: Clean and remove dust, dirt, food residue, tape, and other debris from all non-food contact surfaces of equipment.
  
  Code WFC 4-601.11(C)
- Serious Priority (CDC risk factor) Repeat
  DATE MARK - EXCEEDED OR MISSING
  
  Prep top cooler: corned beef dated 6/7, gyro meat dated 6/6, deli ham dated 6/17, housemade curry ranch dated 6/16, housemade ranch dated 6/16, housemade siracha aioli dated 5/22, housemade TWM sauce dated 6/16. Walk in cooler: housemade garlic aioli dated 6/13, housemade TWM sauce dated 6/16, housemade ranch dated 6/16, cooked bacon dated 6/12.
  
  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
  FOOD PREP SINK
  
  Food prep occurring in middle basin of 3 compartment sink. Pot of potatoes in ice water observed inside the middle compartment below the flood level rim of the sink.
  
  Correction: Provide and use a sink solely for the purpose of food preparation OR conduct all food prep activities above the flood level rim of the sink.
  
  Code WFC 4-301.16
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  Prep top cooler used to store non-time/temperature control for safety foods at bar is in disrepair. Ambient air temperature 60 degrees F. Handle of same cooler is broken.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  The faucet at the 3 compartment sink is leaking. Tape has been applied to the fixture.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  The two right-hand doors of back bar cooler has gaskets that are peeling away and preventing doors from closing easily.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  Faucet for kitchen 3 basin sink has a steady leak. Bar 3 basin sink (used as a hand sink) faucet's hot water handle is broken and only works as a hand-operated push-button.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Serious Priority (CDC risk factor) Repeat
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  A separate designated handwash sink is not present in kitchen. Observed staff washing hands in right hand compartment of 3 compartment sink. A large sheet pan was in the right hand compartment. The right hand compartment was used to rinse knife. Soiled cutting board was resting on drainboard at the right compartment of the 3 compartment sink.
  
  Correction: Provide a separate designated accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Not serious Good Retail Practice
  HANDSINK - SIGNAGE
  
  No handwashing signage is provided at employee handwash sink in men's restroom.
  
  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
  HANDWASHING - WHEN
  
  Employee observed not washing hands when changing gloves while changing tasks.
  
  Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.
  
  Code WFC 2-301.14
- Serious Priority (CDC risk factor) Corrected on site
  HANDWASHING - IMPROPER
  
  Food employee observed improperly washing hands by dipping hands in sanitizer bucket.
  
  Correction: Food employees shall be trained in proper hand washing techniques.
  
  Code WFC 2-301.12
- Not serious Good Retail Practice
  PEST - OUTSIDE OPENINGS
  
  Gap present underneath kitchen back door and bar back 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
  
  The floors in the kitchen, especially underneath equipment and 3 compartment sink are heavily soiled with dirt and debris
  
  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 - CLEAN
  
  The floors in kitchen underneath equipment, especially cookline equipment, are heavily soiled.
  
  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
  
  Unnecessary items stored in basement storage room behind ice machine.
  
  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
  
  The test kits for the chlorine and quaternary ammonium sanitizers are expired.
  
  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 - COLD HOLDING
  
  Garlic in oil is not being cold held and is held on shelf at 73 degrees F.
  
  Correction: Maintain cold time/temperature control for safety foods at or below 41 degrees F.
  
  Code WFC 3-501.16
Apr 24, 2024 Re-Inspection · No Reinspection Required
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES - Not Corrected
  
  Ventilation hood surfaces are soiled with grease and dust build up.
  
  Correction: Clean and remove dust, dirt, food residue, tape, and other debris from all non-food contact surfaces of equipment.
  
  Code WFC 4-601.11(C)
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  The two right-hand doors of back bar cooler has gaskets that are peeling away and preventing doors from closing easily.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING - Not Corrected
  
  Faucet for kitchen 3 basin sink has a steady leak. Bar 3 basin sink (used as a hand sink) faucet's hot water handle is broken and only works as a hand-operated push-button.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Not serious Good Retail Practice
  PHYSICAL FACILITY - CLEAN - Not Corrected
  
  The floors in kitchen underneath equipment, especially cookline equipment, are heavily soiled.
  
  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 - Not Corrected
  
  Unnecessary items stored in basement storage room behind ice machine.
  
  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
Apr 15, 2024 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  BACKFLOW PREVENTOR
  
  Backflow preventer is missing on hot water hose connection at curbed mop sink in basement.
  
  Correction: Provide a State of Wisconsin approved backflow prevention device (ASSE 1011).
  
  Code WFC 5-202.14
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Ventilation hood surfaces are soiled with grease and dust build up. Kitchen prep cooler doors are soiled with old duct tape.
  
  Correction: Clean and remove dust, dirt, food residue, tape, and other debris from all non-food contact surfaces of equipment.
  
  Code WFC 4-601.11(C)
- Serious Priority (CDC risk factor)
  CONSUMER ADVISORY
  
  Consumer advisory on menu is missing disclosure mark by eggs in a la carte section of brunch menu, and by Thor's burger. Disclosure statement at bottom of menu is missing disclosure mark.
  
  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) Corrected on site
  COOLING METHODS
  
  Macaroni being cooled > 4" deep in plastic container.
  
  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 Corrected on site
  DATE MARK - EXCEEDED OR MISSING
  
  Multiple ready to eat foods being cold held have date marks that exceed 7 days. For example, house made salsa is dated 4/2, hummus 3/27, house made ranch dressing 3/20, and are still in use.
  
  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
  GOOD REPAIR - EQUIPMENT
  
  The two right-hand doors of back bar cooler has gaskets that are peeling away and preventing doors from closing easily.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11
- Not serious Good Retail Practice
  GOOD REPAIR - PLUMBING
  
  Faucet for kitchen 3 basin sink has a steady leak. Bar 3 basin sink (used as a hand sink) faucet's hot water handle is broken and only works as a hand-operated push-button.
  
  Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.
  
  Code WFC 5-205.15
- Not serious Good Retail Practice
  HANDSINK - SIGNAGE
  
  No handwashing signage is provided at employee handwash sinks.
  
  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) Repeat
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  A free-standing hand sink is not present in kitchen. Staff observed using both left-hand basin and right-hand basins of 3 compartment sink for hand washing, but also use entire 3 basin sink for occasional warewashing.
  
  Correction: Provide an accessible handsink to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Not serious Good Retail Practice
  PHYSICAL FACILITY - CLEAN
  
  The floors in kitchen underneath equipment, especially cookline equipment, are heavily soiled. A large volume of grease and old food has built up underneath and beside cookline equipment. The liquor room floors are dirty underneath shelving racks.
  
  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
  
  Unnecessary items stored in basement storage room behind ice machine.
  
  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
- 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) Corrected on site
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for chlorine in the kitchen 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
  SANITIZER TEST KIT
  
  A test kit for the chlorine sanitizer is expired. The test kit for the quaternary ammonia sanitizer is damaged.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
Jan 30, 2023 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice Repeat
  FOOD PREP SINK - Not Corrected
  
  Food prep sink is not available. Food prep (washing produce, thawing fish) occurs in same sink used for handwashing in kitchen.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  Kitchen prep cooler doors have gaskets peeling away and left-hand door is missing a hinge, door is held on with one hinge and duct tape. Faucet of 3 compartment sink in kitchen has a leak.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11; WFC 5-205.15
- Serious Priority (CDC risk factor) Repeat
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  Free standing hand sink not available in kitchen. Employees observed washing hands in right most basin of existing 3 compartment sink, which was originally supposed to be used for food preparation only.
  
  Correction: Provide an accessible free-standing handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
Sep 23, 2022 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN - Not Corrected
  
  Two of the ice bins (both the free-standing style) do not have a proper air gap between the drain and the sewage system.
  
  Correction: Provide a 2 inch air gap to the drain.
  
  Code WFC 5-402.11
- Not serious Good Retail Practice Repeat
  FOOD PREP SINK - Not Corrected
  
  Food prep sink is not available. Food prep (washing produce, thawing fish) occurs in same sink used for handwashing in kitchen.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT - Not Corrected
  
  Kitchen prep cooler doors have gaskets peeling away and left-hand door is missing a hinge, door is held on with one hinge and duct tape. Faucet of 3 compartment sink in kitchen has a leak. Bar prep cooler is at 49F; no TCS foods kept in unit.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11; WFC 5-205.15
- Serious Priority (CDC risk factor) Repeat
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  Free standing hand sink not available in kitchen. Employees observed washing hands in right most basin of existing 3 compartment sink, which was originally supposed to be used for food preparation only.
  
  Correction: Provide an accessible free-standing handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Not serious Good Retail Practice
  HANDSINK - NON-HAND FAUCETS - Not Corrected
  
  The handsink located in the women's restroom 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
  MOP SINK - Not Corrected
  
  The curb to the curbed cleaning drain in the basement is missing. Operator states staff may be dumping water outside.
  
  Correction: Provide and use at least 1 mop sink or 1 curbed cleaning facility.
  
  Code WFC 5-203.13
Sep 13, 2022 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN
  
  Two of the ice bins (both the free-standing style) do not have a proper air gap between the drain and the sewage system.
  
  Correction: Provide a 2 inch air gap to the drain.
  
  Code WFC 5-402.11
- Serious Priority (CDC risk factor) Corrected on site
  BARE HAND CONTACT
  
  Employee observed handling toasted bread 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
- Serious Priority (CDC risk factor)
  CLEAN - FOOD CONTACT SURFACES
  
  Interior drop shield of basement ice machine 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
  
  Exterior of ice machine door, floor in walk-in cooler, and exterior of bus tub on shelves in walk-in cooler 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
  
  Raw shell eggs stored above tortillas in walk-in cooler and raw fish stored above cooked chicken thighs in kitchen prep cooler.
  
  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
- Serious Priority (CDC risk factor) Repeat
  DATE MARK - EXCEEDED OR MISSING
  
  Aioli datemarked 8/15, slaw dressing datemarked 7/22 and cut cabbage datemarked 8/25 being cold held in walk-in cooler are still in use.
  
  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. PIC was unaware of requirements for removal of any exclusions/restrictions.
  
  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 Repeat
  FOOD PREP SINK
  
  Food prep sink is not available. Food prep (washing produce, thawing fish) occurs in same sink used for handwashing in kitchen.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Not serious Good Retail Practice
  GOOD REPAIR - EQUIPMENT
  
  Kitchen prep cooler doors have gaskets peeling away and left-hand door is missing a hinge, door is held on with one hinge and duct tape. Faucet of 3 compartment sink in kitchen has a leak. Bar prep cooler is at 49F; no TCS foods kept in unit.
  
  Correction: Maintain equipment in good repair.
  
  Code WFC 4-501.11; WFC 5-205.15
- Not serious Good Retail Practice
  HANDSINK - NON-HAND FAUCETS
  
  The handsink located in the women's restroom 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)
- Serious Priority (CDC risk factor) Repeat
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  Free standing hand sink not available in kitchen. Employees observed washing hands in right most basin of existing 3 compartment sink, which was originally supposed to be used for food preparation only.
  
  Correction: Provide an accessible free-standing handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11
- Not serious Good Retail Practice
  MOP SINK
  
  The curb to the curbed cleaning drain in the basement is missing. Operator states staff may be dumping water outside.
  
  Correction: Provide and use at least 1 mop sink or 1 curbed cleaning facility.
  
  Code WFC 5-203.13
- Not serious Good Retail Practice
  SANITIZER TEST KIT
  
  A test kit for the sanitizer (quaternary ammonia) is expired; expired March 2022.
  
  Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.
  
  Code WFC 4-302.14
May 16, 2022 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice
  FOOD PREP SINK - Not Corrected
  
  Food prep sink is not available.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Serious Priority (CDC risk factor)
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  Handsink in kitchen is not accessible, dirty dishes in basin and employee observed washing hands in food prep section of sink.
  
  Correction: Provide a separate freestanding handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11; WFC 2-301.15
- Not serious Good Retail Practice
  PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected
  
  A large number of items stored in the basement of the 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
Dec 14, 2021 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN - Not Corrected
  
  The bar ice bin 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
- Not serious Good Retail Practice
  CERTIFICATE POSTED - Not Corrected
  
  There is no current food manager`s exam certificate posted in the food establishment.
  
  Correction: Post current food manager exam certificate in a conspicuous place.
  
  Code WFC 12-201.11(B)
- Not serious Good Retail Practice
  FOOD PREP SINK - Not Corrected
  
  Food prep sink is not available.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Serious Priority (CDC risk factor)
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  Handsink in kitchen is not accessible, dirty dishes in basin and employee observed washing hands in food prep section of sink.
  
  Correction: Provide a separate freestanding handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11; WFC 2-301.15
- Not serious Good Retail Practice
  PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected
  
  A large number of items stored in the basement of the 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
Dec 10, 2021 Re-Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN - Not Corrected
  
  The bar ice bins (two) do 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
- Not serious Good Retail Practice
  CERTIFICATE POSTED - Not Corrected
  
  There is no current food manager`s exam certificate posted in the food establishment.
  
  Correction: Post current food manager exam certificate in a conspicuous place.
  
  Code WFC 12-201.11(B)
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES - Not Corrected
  
  Non-food contact surfaces of small plastic food containers (beef and vege paste) are moldy, walk in cooler fan covers are dirty and keg walk in cooler ceiling are soiled and unclean. Glass two door cooler exterior is soiled.
  
  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)
  CONSUMER ADVISORY - Not Corrected
  
  Consumer advisory on menu is missing the disclosure mark by the menu items the advisory applies too (eggs cooked to order).
  
  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
- Not serious Good Retail Practice
  FOOD PREP SINK - Not Corrected
  
  Food prep sink is not available.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Serious Priority (CDC risk factor)
  HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected
  
  Handsink in kitchen is not accessible, dirty dishes in basin and employee observed washing hands in food prep section of sink.
  
  Correction: Provide a separate freestanding handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11; WFC 2-301.15
- Not serious Good Retail Practice
  PHYSICAL FACILITY - GOOD REPAIR - Not Corrected
  
  There is water pooled on the floor due to a leaking water line above the CO2 equipment in 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
  
  A large number of items stored in the basement of the 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
Dec 1, 2021 Routine Inspection · Reinspection Required
- Not serious Good Retail Practice
  AIR GAP - DRAIN
  
  The bar ice bins (two) do 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
- Not serious Good Retail Practice
  CERTIFICATE POSTED
  
  There is no current food manager`s exam certificate posted in the food establishment.
  
  Correction: Post current food manager exam certificate in a conspicuous place.
  
  Code WFC 12-201.11(B)
- Not serious Good Retail Practice
  CLEAN - NON-FOOD SURFACES
  
  Non-food contact surfaces of walk in cooler shelving, shelving and plastic food containers are moldy, walk in cooler fan covers are dirty and keg walk in cooler ceiling are soiled and unclean. Glass two door cooler exterior is soiled.
  
  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)
  CONSUMER ADVISORY
  
  Consumer advisory on menu is missing the disclosure mark by the menu items the advisory applies too (eggs cooked to order).
  
  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
  
  Multiple ready to eat foods being cold held have 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)
  FOOD - SAFE
  
  Tomatoes and spinach dip in walk in cooler are moldy.
  
  Correction: Discard unsafe or adulterated food items.
  
  Code WFC 3-101.11
- Not serious Good Retail Practice
  FOOD PREP SINK
  
  Food prep sink is not available.
  
  Correction: Provide and use a sink solely for the purpose of food preparation.
  
  Code WFC 4-301.16
- Serious Priority (CDC risk factor)
  HANDSINK - ACCESSIBLE/CONVENIENT
  
  Handsink in kitchen is not accessible, dirty dishes in basin and employee observed washing hands in food prep section of sink.
  
  Correction: Provide a separate freestanding handsink in kitchen to facilitate handwashing by food employees.
  
  Code WFC 5-203.11; 5-204.11; 5-205.11; WFC 2-301.15
- 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
  PHYSICAL FACILITY - GOOD REPAIR
  
  There is water pooled on the floor due to a leaking water line above the CO2 equipment in 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
  
  A large number of items stored in the basement of the 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
- Serious Priority (CDC risk factor) Corrected on site
  SANITIZATION - CHEMICAL
  
  The sanitizer concentration for chlorine in the kitchen low temp is at 0 ppm Cl.
  
  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
  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
Jan 21, 2020 Re-Inspection · No Reinspection Required

No violations cited.
Nov 22, 2019 Re-Inspection · Reinspection Required

No violations cited.
Nov 15, 2019 Routine Inspection · Reinspection Required

No violations cited.
May 7, 2018 Routine Inspection · Reinspection Required

No violations cited.
Jul 28, 2017 Re-Inspection · No Reinspection Required

No violations cited.
Jun 16, 2017 Re-Inspection · No Reinspection Required

No violations cited.
May 31, 2017 Routine Inspection · Reinspection Required

No violations cited.
May 11, 2016 Routine Inspection · No Reinspection Required

No violations cited.
Jun 11, 2015 Re-Inspection · No Reinspection Required

No violations cited.
Jun 9, 2015 Routine Inspection · Reinspection Required

No violations cited.
Jul 26, 2014 Re-Inspection · No Reinspection Required

No violations cited.
Jul 3, 2014 Re-Inspection · Reinspection Required

No violations cited.
Jun 25, 2014 Routine Inspection · Reinspection Required

No violations cited.
Jun 17, 2013 Pre-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.