RecordWell Data

Bombay Bazaar

753 S Gammon RD, Madison, WI 53719 · Dane County

50cited violations
24serious tier
3inspections

Establishment

Type
Retail food (not serving meals) (Retail Food Establishment)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2023-00826
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202635024

Inspections

  1. Aug 4, 2026 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.

      Correction: Provide a certified food protection manager and upgrade license to include food processing/packaging OR cease food processing and packaging.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING - Not Corrected

      Documentation not provided to verify that employees have 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 and provide documentation.

      Code WFC 2-201.11

    • Not serious Good Retail Practice

      EQUIPMENT - NSF/ANSI - Not Corrected

      Table used for food processing and packaging does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

      Correction: Cease food processing/packaging OR upgrade license and replace table ANSI accredited equipment in the facility.

      Code WFC 4-205.11

    • Not serious Good Retail Practice

      FOOD - CONTAMINATION DURING PREP - Not Corrected

      Foods are subject to potential contamination during packaging. Packaging takes place on small table next to front counter. Observed fresh greens, okra, potatoes that had been pre-packaged onsite. Observed cilantro on table next to packaging material and scissors that were soiled with food debris.

      Correction: Cease food processing/packaging until license is upgraded to include these activities. Food items were discarded.

      Code WFC 3-305.14

    • Not serious Good Retail Practice

      FOOD PREP SINK - Not Corrected

      Food prep sink is not available for washing fruits and vegetables. Observed cilantro in bin with water at 4-compartment sink.

      Correction: Cease food processing/packaging OR upgrade license to include these activities and install food prep sink.

      Code WFC 4-301.16

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING - Not Corrected

      No single-use toweling or approved hand drying device available at handsink in back room and at handsink in restroom.

      Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

      Code WFC 6-301.12

    • Serious Priority (CDC risk factor)

      RESPONDING TO CONTAMINATION EVENTS - Not Corrected

      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)

      SANITIZATION - FOOD SURFACES - Not Corrected

      Surfaces and utensils used to cut and package produce are not being sanitized.

      Correction: Cease food processing and packaging until license is upgraded to include these activities.

      Code WFC 4-702.11

    • Not serious Good Retail Practice

      SANITIZERS- AVAILABLE - Not Corrected

      Sanitizers for sanitizing utensils and equipment are not available in the facility.

      Correction: Provide sanitizers available for use during all hours of operation.

      Code 4-303.11(B)

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer is not available or is expired/damaged.

      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

      THERMOMETER - MISSING STEM - Not Corrected

      No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

      Correction: Provide and use a thermometer capable of taking internal food temperatures.

      Code WFC 4-302.12

  2. Jun 16, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager OR cease food processing, packaging, and offering bulk hot foods (e.g. samosa, etc).

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - SYSTEM - Not Corrected

      A date marking system is not in place for ready-to-eat time/temperature control for safety foods (e.g. cut melon).

      Correction: Implement procedures so that all ready-to-eat time/temperature control for safety foods are date marked with a date not to exceed 7 days OR cease processing and packaging these foods.

      Code WFC 3-501.17

    • Serious Priority (CDC risk factor) Corrected on site

      EMPLOYEE HEALTH REPORTING - Not Corrected

      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)

      EMPLOYEE HEALTH REPORTING - Not Corrected

      Documentation not provided to verify that employees have 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 and provide documentation.

      Code WFC 2-201.11

    • Not serious Good Retail Practice

      EQUIPMENT - NSF/ANSI - Not Corrected

      Table used for food processing and packaging does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

      Correction: Cease food processing/packaging OR upgrade license and replace table ANSI accredited equipment in the facility.

      Code WFC 4-205.11

    • Not serious Good Retail Practice

      EQUIPMENT - ADEQUATE - Not Corrected

      Adequate commercial grade hot holding equipment is not provided for hot holding samosas, vegetable puffs, potato sandwiches, and dalkachuri.

      Correction: Provide adequate commercial grade equipment with sufficient number and capacity to hold foods hot.

      Code WFC 4-301.11

    • Not serious Good Retail Practice

      FOOD - CONTAMINATION DURING PREP - Not Corrected

      Foods are subject to potential contamination during packaging. Packaging takes place on small table next to front counter. Observed fresh greens, okra, potatoes that had been pre-packaged onsite. Observed cilantro on table next to packaging material and scissors that were soiled with food debris.

      Correction: Cease food processing/packaging until license is upgraded to include these activities. Food items were discarded.

      Code WFC 3-305.14

    • Not serious Good Retail Practice

      FOOD - CONTAMINATION DURING PREP - Not Corrected

      Foods are subject to potential contamination during packaging. Packaging takes place on small table next to front counter.

      Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

      Code WFC 3-305.14

    • Not serious Good Retail Practice Corrected on site

      FOOD PREP SINK - Not Corrected

      Food prep sink is not available for washing large winter melons that do not fit above the flood level rim of sink.

      Correction: Provide and use a sink solely for the purpose of food preparation OR cease processing melons.

      Code WFC 4-301.16

    • Not serious Good Retail Practice

      FOOD PREP SINK - Not Corrected

      Food prep sink is not available for washing fruits and vegetables. Observed cilantro in bin with water at 4-compartment sink.

      Correction: Cease food processing/packaging OR upgrade license to include these activities and install food prep sink.

      Code WFC 4-301.16

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING - Not Corrected

      No single-use toweling or approved hand drying device available at handsink in back room and at handsink in restroom.

      Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

      Code WFC 6-301.12

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP - Not Corrected

      Soap not available at food employee handwash sink in back room.

      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 - Not Corrected

      No single-use toweling or approved hand drying device available at handsink in back room 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

      LABEL - PACKAGED FOOD - Not Corrected

      Foods packaged onsite are not labeled. This includes cut melon, seasonings, and roti.

      Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

      Code WFC 3-602.11

    • Serious Priority (CDC risk factor) Corrected on site

      RESPONDING TO CONTAMINATION EVENTS - Not Corrected

      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)

      SANITIZATION - FOOD SURFACES - Not Corrected

      Surfaces and utensils used to cut and package produce are not being sanitized.

      Correction: Cease food processing and packaging until license is upgraded to include these activities.

      Code WFC 4-702.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - FOOD SURFACES - Not Corrected

      Knives and cutting surfaces used to cut melon are not being sanitized.

      Correction: After cleaning, rinse and sanitize equipment and utensils OR cease food processing and packaging.

      Code WFC 4-702.11

    • Not serious Good Retail Practice

      SANITIZERS- AVAILABLE - Not Corrected

      Sanitizers for sanitizing utensils and equipment are not available in the facility.

      Correction: Provide sanitizers available for use during all hours of operation.

      Code 4-303.11(B)

    • Not serious Good Retail Practice

      SANITIZER TEST KIT - Not Corrected

      A test kit for the sanitizer is not available or is expired/damaged.

      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

      SINGLE-SERVICE REUSED - Not Corrected

      Single-use glove reused.

      Correction: Discard single-use and single service articles after initial use.

      Code WFC 4-502.13

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING - Not Corrected

      Pans of time/temperature control for safety food items at front counter are not being held hot. Samosa held at 64F. Vegetable puff held at 63F. Dalkachuri held at 65F. Potato sandwich held at 69F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING STEM - Not Corrected

      No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

      Correction: Provide and use a thermometer capable of taking internal food temperatures.

      Code WFC 4-302.12

  3. May 28, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager OR cease food processing, packaging, and offering bulk hot foods (e.g. samosa, etc).

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - SYSTEM

      A date marking system is not in place for ready-to-eat time/temperature control for safety foods (e.g. cut melon).

      Correction: Implement procedures so that all ready-to-eat time/temperature control for safety foods are date marked with a date not to exceed 7 days OR cease processing and packaging these foods.

      Code WFC 3-501.17

    • Serious Priority (CDC risk factor) Corrected on site

      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

      EQUIPMENT - NSF/ANSI

      Table used for food processing and packaging does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

      Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

      Code WFC 4-205.11

    • Not serious Good Retail Practice

      EQUIPMENT - ADEQUATE

      Adequate commercial grade hot holding equipment is not provided for hot holding samosas, vegetable puffs, potato sandwiches, and dalkachuri.

      Correction: Provide adequate commercial grade equipment with sufficient number and capacity to hold foods hot.

      Code WFC 4-301.11

    • Not serious Good Retail Practice

      FOOD - CONTAMINATION DURING PREP

      Foods are subject to potential contamination during packaging. Packaging takes place on small table next to front counter.

      Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

      Code WFC 3-305.14

    • Not serious Good Retail Practice Corrected on site

      FOOD PREP SINK

      Food prep sink is not available for washing large winter melons that do not fit above the flood level rim of sink.

      Correction: Provide and use a sink solely for the purpose of food preparation OR cease processing melons.

      Code WFC 4-301.16

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink in back room.

      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 in back room 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

      LABEL - PACKAGED FOOD

      Foods packaged onsite are not labeled. This includes cut melon, seasonings, and roti.

      Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

      Code WFC 3-602.11

    • 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 - FOOD SURFACES

      Knives and cutting surfaces used to cut melon are not being sanitized.

      Correction: After cleaning, rinse and sanitize equipment and utensils OR cease food processing and packaging.

      Code WFC 4-702.11

    • Not serious Good Retail Practice

      SANITIZERS- AVAILABLE

      Sanitizers for sanitizing utensils and equipment are not available in the facility.

      Correction: Provide sanitizers available for use during all hours of operation.

      Code 4-303.11(B)

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer is not available or is expired/damaged.

      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

      SINGLE-SERVICE REUSED

      Single-use glove reused.

      Correction: Discard single-use and single service articles after initial use.

      Code WFC 4-502.13

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING

      Pans of time/temperature control for safety food items at front counter are not being held hot. Samosa held at 64F. Vegetable puff held at 63F. Dalkachuri held at 65F. Potato sandwich held at 69F.

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

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING STEM

      No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

      Correction: Provide and use a thermometer capable of taking internal food temperatures.

      Code WFC 4-302.12

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.