State Street Brats

Year by year

Inspections

1. Jul 1, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jun 24, 2026 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT - Not Corrected

     Employee observed handling cut limes 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) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Base of soda gun nozzles in bars are 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

     Wall behind dish machine is heavily soiled. Bins under basement prep table are soiled with spills from food. Basement walk-in cooler shelving rack is dirty and has old tape stuck on it. Keg cooler with wooden door has a gasket that is dirty and peeling away, as does basement food walk-in cooler.

     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

     Keg cooler with wooden door has a gasket that is dirty and peeling away, as does basement food walk-in cooler.

     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

     Boxes of frozen foods being thawed at room temperature on prep tables in basement.

     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)

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Establishment remodeled main bar in early 2026 without prior plan review and removed bar hand sink; staff state they use restrooms for handwashing.

     Correction: Provide an accessible handsink in first half of main bar to facilitate handwashing by food employees and submit plans for bar remodel to sanitarian for plan review.

     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 basement prep area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet/faucet handles at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the basement and main bar area of this facility 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) Corrected on site

     HANDWASHING - SOAP - Not Corrected

     Soap not available at food employee handwash sinks in main bar and grill area.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling or approved hand drying device available at handsinks in main bar, grill area, basement hand sink, and dish room prewash/handwash sink 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 - Not Corrected

     Evidence of drain flies observed in upstairs bar 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 - DESIGN - Not Corrected

     Floors in the upstairs bar and prep area in the basement are concrete with several layers of chipping away paint that are not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     In walk-in freezer, food is stacked and stored on the floor.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES - Not Corrected

     Packages of foods (buns, condiments, drinks, etc.) are stored under unprotected sewer lines in the basement.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     Cups being used to scoop drink ice and then stored sideways in ice. Bar utensils (tongs, muddler) stored in cups of room temperature water. Grill tongs and scoop stored hanging in front of hand sink where they are subject to splashing from handwashing.

     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)

     TEMPERATURE - COLD HOLDING - Not Corrected

     In top of grill cooler in middle of line, precooked brats are 50F and 52F, and housemade ranch cups are 50F. Other foods in bottom or other locations of unit are 41F or colder; foods in top of unit may be warming up from environmental factors like heat from nearby grills. Bag of cut lettuces in top of grill prep cooler is 50F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING - Not Corrected

     Cut tomatoes in top of grill prep cooler are 46F after 3 hours of cooling, then were 49F after 4.5 hours of cooling.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     On main cookline, prep cooler, ranch top layer (below fill line and covered) at 48F, next layer maintaining temp at 38F.

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

     Code WFC 3-501.16

3. Jun 17, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling cut limes 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) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Base of soda gun nozzles in bars are 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

     Wall behind dish machine is heavily soiled. Bins under basement prep table are soiled with spills from food. Basement walk-in cooler shelving rack is dirty and has old tape stuck on it. Keg cooler with wooden door has a gasket that is dirty and peeling away, as does basement food walk-in cooler.

     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

     Boxes of frozen foods being thawed at room temperature on prep tables in basement.

     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)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Establishment remodeled main bar in early 2026 without prior plan review and removed bar hand sink; staff state they use restrooms for handwashing.

     Correction: Provide an accessible handsink in first half of main bar to facilitate handwashing by food employees and submit plans for bar remodel to sanitarian for plan review.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement prep area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet/faucet handles at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement and main bar area of this facility 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) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sinks in main bar and grill area.

     Correction: Provide hand soap at handsinks 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 handsinks in main bar, grill area, basement hand sink, and dish room prewash/handwash sink 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 drain flies observed in upstairs bar 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 - DESIGN

     Floors in the upstairs bar and prep area in the basement are concrete with several layers of chipping away paint that are not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     In walk-in freezer, food is stacked and stored on the floor.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES

     Packages of foods (buns, condiments, drinks, etc.) are stored under unprotected sewer lines in the basement.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Cups being used to scoop drink ice and then stored sideways in ice. Bar utensils (tongs, muddler) stored in cups of room temperature water. Grill tongs and scoop stored hanging in front of hand sink where they are subject to splashing from handwashing.

     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)

     TEMPERATURE - COLD HOLDING

     In top of grill cooler in middle of line, precooked brats are 50F and 52F, and housemade ranch cups are 50F. Other foods in bottom or other locations of unit are 41F or colder; foods in top of unit may be warming up from environmental factors like heat from nearby grills. Bag of cut lettuces in top of grill prep cooler is 50F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Cut tomatoes in top of grill prep cooler are 46F after 3 hours of cooling, then were 49F after 4.5 hours of cooling.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     On main cookline, prep cooler, ranch top layer (below fill line and covered) at 48F, next layer maintaining temp at 38F.

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

     Code WFC 3-501.16

4. Oct 1, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the basement and main bar area of this facility 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

     PEST - EVIDENCE - Not Corrected

     Evidence of drain flies observed in upstairs bar 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 - DESIGN - Not Corrected

     Floors in the upstairs bar and prep area in the basement are concrete with several layers of chipping away paint that are not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     In walk-in freezer, food is stacked and 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

     TEMPERATURE - COLD HOLDING - Not Corrected

     On main cookline, prep cooler, ranch top layer (below fill line and covered) at 48F, next layer maintaining temp at 38F.

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

     Code WFC 3-501.16

5. Sep 24, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement and main bar area of this facility 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) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at upstairs bar.

     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 for hand drying at upstairs bar, basement handwashing station, and cookline handsink.

     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 drain flies observed in upstairs bar 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 - DESIGN

     Floors in the upstairs bar and prep area in the basement are concrete with several layers of chipping away paint that are not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is damaged and a test kit for the dish machine 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

     STORAGE - FOOD ON FLOOR

     In walk-in cooler, food is stacked and 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

     TEMPERATURE - HOT HOLDING

     Cheese being hot held in steam well at 107-123F. Product was reheated on stove at 10:40am and was within 2 hour reheat window at 12:20 when temped.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. In walk-in cooler, one tray of brats at 45F, other products <41F. Condenser has ice buildup. 2. Stocking/Circulation Issues in several glass door coolers (all same brand). In basement, 1-door glass cooler (right): buttermilk 45F (other butter milk 38F), half & half (non TCS) at 46F. In basement, 1-door cooler (left): 44F lettuce stacked on bottom. In main bar, 1-door cooler Worchester sauce 47F, other items within temp. In main bar, 1-door cooler: cream 50F, bloody Mary 50F, all other items non-TCS. 3. Filling above fill line. At customer condiment bar: tomatoes 47F above fill line 37F below fill line. On main cookline, left prep cooler, ranch top layer above fill line 68F bottom layer 38F. On main cookline, burger cooler, blue cheese 58F above fill line.

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

     Code WFC 3-501.16

6. Feb 16, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     Certified food protection manager for the establishment certificate expired.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on electronic menu is missing for steak and burgers.

     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

     TEMPERATURE - COLD HOLDING

     Cut tomatoes at condiment bar being cold held at 55F

     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 - SEPARATION

     Chemicals is stored over spices.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

7. Jul 1, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jun 28, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Apr 17, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

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

    No violations cited.

11. Feb 16, 2017 Routine Inspection · Reinspection Required

    No violations cited.

12. Feb 18, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

13. Feb 8, 2016 Routine Inspection · Reinspection Required

    No violations cited.

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

    No violations cited.

15. Jan 14, 2015 Routine Inspection · Reinspection Required

    No violations cited.

16. Feb 20, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

17. Mar 15, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

18. Mar 14, 2013 Routine Inspection · Reinspection Required

    No violations cited.

19. Feb 3, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

20. Feb 2, 2012 Routine Inspection · Reinspection Required

    No violations cited.