RecordWell Data

Double D's Sports Pub & Eatery

5171 S 108TH ST, Hales Corners, WI 53130 · Milwaukee County

39cited violations
9serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Hales Corners Health Department
License / ID
SBRN-CJ4JTH
Status
Permitted
Official record
Hales Corners Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026181
20252113
20242153
2023152

Inspections

  1. Sep 10, 2026 Routine · 1 priority, 1 priority foundation, 6 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Cheese in small fridgidaire refrigerator in server area is 47F. Chicken wings in small refrigerator on cook line were 43F. Diced tomatoes/shredded lettuce on ice were 45/49F

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. I suggest eliminating the small apartment-stype refrigerators as they are not designed for commercial use. Move any potentially hazardous foods to other coolers.

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

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Empty bottles stored in handwash sink behind bar.

      Correction: This sink is to be used only for handwashing. Keep other items out of this sink.

      Code 5-205.11 (A) and (C)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - PROTECTING FOOD CONTAINERS

      Bucket of corn meal is uncovered.

      Correction: Keep all foods covered between use.

      Code 3-302.11 (A) (6)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Squeeze bottles with sauces etc. are not labeled.

      Correction: Label bottles with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food items in walk-in cooler are stored on the floor.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      There is a container of tomato juice?? stored directly in drink ice behind bar.

      Correction: Do not store any bottles, etc. in contact with drink ice.

      Code 3-307.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The following areas are soiled: -shelves near pass through window -shelves in back kitchen prep area -inside of small cooler on cook line -walls near handwash sink in kitchen

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Floor areas need a cleaning in back kitchen prep area. Also in back roon near grease collection system.

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

      Code 6-501.12

  2. Sep 16, 2025 Follow Up · 1 core, 1 repeat
    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The following areas are soiled and must be cleaned: -shelves under flat top grill -inside of small cooler on cooks line

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

  3. Aug 26, 2025 Routine · 3 priority, 4 priority foundation, 3 core, 3 repeat
    • Serious Priority

      FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

      Ice scoop in ice bin behind bar was stored with handle in direct contact with drink ice.

      Correction: Store ice scoop with handle up and out of ice.

      Code 3-304.11

    • Serious Priority

      FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

      -Pro Power warewash machine in dish room is not dispensing any sanitizer. -Also 3 compartment sink has dispenser but there is no sanitizer connected. One employee thought there was sanitizer connected and was using this dispenser to fill sanitizer bucket.

      Correction: Repair Pro Power dish machine to provide a minimum of 50 ppm chlorine. Also provide sanitizer at 3 compartment sink.

      Code 4-501.114 (F)

    • Serious Priority Repeat Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Cans of flex seal and bug spray stored on shelf above food prep table (had catsup on it).

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      PERSON IN CHARGE - SANITIZATION

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

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

      Code 2-103.11 (K)

    • Not serious Priority Foundation

      RTE/TCS FOOD - DATE MARKING METHODS

      While some ready-to-eat foods were properly dated marked, there were numerous foods that were not. Cooked shrimp, soups in freezer. Pepperoni, sliced beef, soups in walk-in cooler. Condiments, salad dressings in other coolers.

      Correction: Adjust method or procedures so that ALL ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life. Inform ALL employees to use same date marking system/procedure.

      Code 3-501.17 (D)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      While there were chlorine test strips available, it appears they are not being used.

      Correction: I HIGHLY recommendthat a log sheet be kept and the ware wash machine is tested on a daily basis to make sure it is dispensing sanitizer.

      Code 4-302.14

    • Not serious Priority Foundation

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      There is no hot water at hand wash sink in dishroom.

      Correction: Repair hot water. Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

      Code 5-202.12 (A)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

      Wiping cloth solution in prep room contained no sanitizer. Make sure either bleach or other sanitizer is used in bucket for wiping cloths. Also replace all wiping cloths that are soiled and uncleanable. Many wiping cloths looked very old and dirty.

      Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Provide 200ppm chlorine or other sanitizer.

      Code 3-304.14 (D)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The following areas are soiled and must be cleaned: -shelves under grill/flat top/panini press. -gray plastic shelves with plates stored on them. -inside of small cooler on cooks line -handwash sink area near cook line (wall caulk, etc.) -inside bottom of 3 door cooler has a towels soaking up condensate water. -other areas as needed

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Several areas of the floor are soiled, especially underneath equipment, prep tables, shelves, coolers, etc.

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

      Code 6-501.12

  4. Sep 3, 2024 Follow Up · 1 priority, 1 priority foundation, 3 core, 5 repeat
    • Serious Priority Repeat

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

      The sanitizer level at the bar glass wash machine was found to be 0 PPM. I ran machine again, primed machine extensively and sanitizer level was at 100ppm chlorine.

      Correction: Provide training to employees on proper use and concentration of sanitizer. Use test strips to check glass wash machine once per day to ensure proper level of sanitizer is being dispensed.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      There is a small non-commercial cooler being used on cook line (bucket with chicken wings).

      Correction: Cooler temperature/foods were adequate however this not a commercial-type cooler. When cooler is replaced, a commercial cooler must be installed. Same for small cooler on counter in server expo area.

      Code 4-301.11

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Trays of foods stored directly on floor of walk-in freezer.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Many foods in walk-in freezer are coated in condensation ice due to ther being a poor door seal. If foods have been contaminated by ice, discard these food items.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The following areas are soiled and need to be cleaned: -mop sink and wall near mop sink.

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

      Code 6-501.12

  5. Aug 15, 2024 Routine · 2 priority, 3 priority foundation, 5 core, 1 repeat
    • Serious Priority

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

      The sanitizer level at the bar glass wash machine was found to be 0 PPM. I ran machine again, primed machine extensively and sanitizer level was at 100ppm chlorine.

      Correction: Provide training to employees on proper use and concentration of sanitizer. Use test strips to check glass wash machine once per day to ensure proper level of sanitizer is being dispensed.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      TOXIC SUBSTANCES - STORAGE

      Can of stainless cleaner was on shelf directly above food prep sink that had lettuce in it.

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

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      There is a small non-commercial cooler being used on cook line (bucket with chicken wings).

      Correction: Cooler temperature/foods were adequate however this not a commercial-type cooler. When cooler is replaced, a commercial cooler must be installed. Same for small cooler on counter in server expo area.

      Code 4-301.11

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink in server expo area had a colander and scrubbie pad in it. Sink not fully accessible for hand washing.

      Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink behind bar.

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

      Code 6-301.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoops for ice machine in basement are not protected between uses.

      Correction: Keep ice scoops covered between uses.

      Code 3-304.12

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

      Wiping cloths are stored in bucket with detergent sanitizer.

      Correction: Use only sanitizer (bleach/water) for sanitizer buckets.

      Code 3-304.14 (D)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Trays of foods stored directly on floor of walk-in freezer.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Many foods in walk-in freezer are coated in condensation ice due to ther being a poor door seal. Repair door seal and clean all ice from freezer. If foods have been contaminated by ice, discard these food items.

      Correction: Repair freezer/Discard food item.

      Code 3-307.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The following areas are soiled and need to be cleaned: -mop sink and wall near mop sink -wall/drainboard junction in dishroom near pre-wash sink -floor in back prep room and in back dishroom, especially underneath tables/equipment/etc.

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

      Code 6-501.12

  6. Jul 27, 2023 Routine · 2 priority, 1 priority foundation, 2 core
    • Serious Priority

      TCS FOOD - HOT HOLDING

      Chicken breasts in tray on flat top grill were 115°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Salad items inside the small True cooler in back prep area were 52-53. Air temp was 52F

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      No handsoap/paper towels at the bar hand wash sink.

      Correction: Provide hand soap and paper towels at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Knives were stored between coolers on cook line.

      Correction: Do not store knives between coolers. Keep knives clean between uses.

      Code 3-304.12

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Kitchen floor in back room/dishroom could use athorough cleaning. Also the wall behind the prewash sink in the dishroom is soiled/moldy.

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

      Code 6-501.12

Source: Hales Corners Health Department. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.