RecordWell Data

Amber Indian Cuisine

6913 UNIVERSITY AVE, Middleton, WI 53562 · Dane County

44cited violations
20serious tier
13inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2015-00282
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202622410
20232147
2022263
2019200
2018100
2017200
2016200

Inspections

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

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Interior shield of 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 Repeat

      CLEAN - NON-FOOD SURFACES - Not Corrected

      Multiple non-food contact surfaces are soiled and unclean. These include: (1) Food storage racks in the kitchen and walk-in cooler and freezer, equipment storage racks, and rolling food carts. (2) Exterior of bulk food containers are soiled and in-use spice containers have food caked residues. (3) Cooking equipment, shelves, and handles and doors of refrigeration and freezer units are unclean. (4) Interior and exterior of microwaves are visible soiled. Interior of ovens have heavy, caked-on food residues. (5) Entire ventilation system has heavy accumulations of grease. (6) Metal stem thermometers are dirty.

      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)

      COOLING METHODS - Not Corrected

      Several sauces cooled in 5 to 10 gallon deep containers in walk-in freezer.

      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)

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Several foods being cold held in the walk-in cooler are not datemarked or has a datemark that exceeds 7 days.

      Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

      Code WFC 3-501.18

    • Not serious Good Retail Practice

      FOOD - UNCOVERED - Not Corrected

      Several foods are observed to be unwrapped or uncovered in walk-in freezer.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice Corrected on site

      FOOD - CONTAMINATION - Not Corrected

      Food is subject to potential contamination by stacking bowls on top of food and milk cartons stored in contact of food in cookline prep coolers.

      Correction: Change methods or procedures to protect foods from contamination. Do not stack bowls, milk cartons, or other containers on top of foods.

      Code WFC 3-304.11

    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES - Not Corrected

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS - Not Corrected

      Back door has gap at bottom of 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 Repeat

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Floors, walls, and ceiling tiles are unclean in the kitchen area, storage areas, under equipment and shelves, and walk-in coolers and freezers. Ceiling tiles are brown and discolored. Heavy frost has built-up on the fan unit in walk-in freezer.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - LIGHT INTENSITY - Not Corrected

      The light intensity is low in walk-in cooler. Date marking stickers, food, and cleanliness of walk-in cooler can not be observed without use of flashlight.

      Correction: Provide appropriate lighting intensity in all work and storage areas.

      Code WFC 6-303.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      (1) Veggie balls at 57F and chicken at 56F in cookline prep cooler. (2) Deep fried onions on tray at room temperature. No product assessment to determine if product is shelf stable.

      Correction: Maintain cold TCS foods at or below 41 degrees F. Do not stack bowls on top of food containers above the prep cooler cold wells. Obtain lab testing to determine shelf stability of onion strings if choosing to maintain at room temperature.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COOLING - Not Corrected

      Onion sauce cooler overnight at 52F.

      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

  2. Apr 15, 2026 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice Repeat

      CLEAN - NON-FOOD SURFACES

      Multiple non-food contact surfaces are soiled and unclean. These include: (1) Food storage racks in the kitchen and walk-in cooler and freezer, equipment storage racks, and rolling food carts. (2) Exterior of bulk food containers are soiled and in-use spice containers have food caked residues. (3) Cooking equipment, shelves, and handles and doors of refrigeration and freezer units are unclean. (4) Interior and exterior of microwaves are visible soiled. Interior of ovens have heavy, caked-on food residues. (5) Entire ventilation system has heavy accumulations of grease. (6) Metal stem thermometers are dirty.

      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

      Interior shield of ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      COOLING METHODS

      Several sauces cooled in 5 to 10 gallon deep containers in walk-in freezer.

      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)

      DATE MARK - EXCEEDED OR MISSING

      Several foods being cold held in the walk-in cooler are not datemarked or has a datemark that exceeds 7 days.

      Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

      Code WFC 3-501.18

    • Not serious Good Retail Practice

      FOOD - UNCOVERED

      Several foods are observed to be unwrapped or uncovered in walk-in freezer.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice Corrected on site

      FOOD - CONTAMINATION

      Food is subject to potential contamination by stacking bowls on top of food and milk cartons stored in contact of food in cookline prep coolers.

      Correction: Change methods or procedures to protect foods from contamination. Do not stack bowls, milk cartons, or other containers on top of foods.

      Code WFC 3-304.11

    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      Back door has gap at bottom of 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 Repeat

      PHYSICAL FACILITY - CLEAN

      Floors, walls, and ceiling tiles are unclean in the kitchen area, storage areas, under equipment and shelves, and walk-in coolers and freezers. Ceiling tiles are brown and discolored. Heavy frost has built-up on the fan unit in walk-in freezer.

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

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - LIGHT INTENSITY

      The light intensity is low in walk-in cooler. Date marking stickers, food, and cleanliness of walk-in cooler can not be observed without use of flashlight.

      Correction: Provide appropriate lighting intensity in all work and storage areas.

      Code WFC 6-303.11

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      (1) Veggie balls at 57F and chicken at 56F in cookline prep cooler. (2) Deep fried onions on tray at room temperature. No product assessment to determine if product is shelf stable.

      Correction: Maintain cold TCS foods at or below 41 degrees F. Do not stack bowls on top of food containers above the prep cooler cold wells. Obtain lab testing to determine shelf stability of onion strings if choosing to maintain at room temperature.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COOLING

      Onion sauce cooler overnight at 52F.

      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

  3. Dec 27, 2023 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. Owner completed food safety management principles course but needs to complete a food protection manager exam that is ANSI accredited.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES - Not Corrected

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

  4. Dec 13, 2023 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment. Owner completed food safety management principles course but needs to complete a food protection manager exam that is ANSI accredited.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Interior of grinder bowl, table mounted can opener, and interior shield of 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

      Kitchen shelves, stored equipment, handwash sinks, exterior of bulk food and spice containers and exterior of dish machine 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)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Cardboard lined shelves are exposed to splash, spillage, or other food soiling is no longer easily cleanable.

      Correction: Discard and do not use cardboard to line shelves. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

      Code WFC 4-101.19

    • Serious Priority (CDC risk factor)

      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. Have all employees sign forms.

      Code WFC 2-201.11

    • Not serious Good Retail Practice Corrected on site

      FOOD - THAWING

      Fish is not being thawed in food prep sink with running 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

    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Floors, walls, cookline equipment piping, floors under equipment and shelves and ceiling are unclean. Walls and ceiling tiles are heavily caked with grease and discolored.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Replace ceiling tiles that are no longer cleanable.

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the low temperature dish machine is 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)

      TEMPERATURE - COLD HOLDING

      (1) Overstocked chicken tempura in first prep cooler is at 49F. (2) Tofu is at 46F, chick peas 45F, and fritters 45F in second prep cooler.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor)

      TOXICS - LABELING

      Degreaser in spray bottle is unlabeled.

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

      Code WFC 7-101.11; 7-102.11

    • Not serious Good Retail Practice

      VENTILATION - HOOD INADEQUATE

      Single burner stoves are not adequately covered by a ventilation hood system.

      Correction: Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Rearrange equipment so all equipment is adequately covered by ventilation hoods.

      Code WFC 4-301.14

  5. Mar 9, 2022 Re-Inspection · No Reinspection Required

    No violations cited.

  6. Mar 3, 2022 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of cooking equipment and cookline refrigeration equipment are soiled and unclean. The top of the dish machine has dust and grime build-up.

      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

      The shelves in the walk-in cooler are visibly soiled with food debris build-up.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      Some foods in the walk-in cooler being held cold were observed to be uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      The floor throughout the kitchen and walk-in floor is soiled.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

      The sanitizer concentration for Chlorine in the kitchen dish machine is at 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. Have the dish machine serviced right away to maintain 50-200 ppm Chlorine.

      Code WFC 4-501.114

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Mango smoothie in bar 3 door cooler at 46F. The air temperature inside the cooler was 43-47F.

      Correction: Maintain cold TCS foods at or below 41 degrees F. Have the 3 door cooler repaired if necessary.

      Code WFC 3-501.16

  7. Apr 5, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

  8. Apr 4, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  9. May 22, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  10. Apr 18, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  11. Apr 17, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  12. Apr 5, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  13. Jan 26, 2016 Pre-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.