RecordWell Data

Dhaba Indian Bistro

8333 GREENWAY BLVD, Middleton, WI 53562 · Dane County

42cited violations
24serious tier
11inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2014-00144
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202622414
20242148
2022142
2019100
2018100
2016100
2015200
2014100

Inspections

  1. May 27, 2026 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN - Not Corrected

      The food prep sink 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

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Table mounted can opener 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 - Not Corrected

      Wire shelves, carts, and hand washing sinks 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 Corrected on site

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Cardboard that is exposed to splash, spillage, or other food soiling is not easily cleanable. Caulking around warewashing equipment is rough and cracking.

      Correction: 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) Corrected on site

      EATING, DRINKING, OR TOBACCO - Not Corrected

      Open employee beverage containers are being stored over food prep areas.

      Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

      Code WFC 2-401.11

    • Serious Priority (CDC risk factor) Corrected on site

      FOOD - SAFE - Not Corrected

      Mold in strawberry lassi in customer reach in cooler.

      Correction: Discard unsafe or adulterated food items.

      Code WFC 3-101.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

      (1) Cookline hand washing sink is blocked with wire shelving unit. (2) Hand sink by walk-in cooler does not have hand soap.

      Correction: Provide an accessible hand sink to facilitate handwashing by food employees fully stocked with soap and single use towels.

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

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Floors and walls are dirty with food splatter and debris.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The sanitizer concentration for chlorine in the dish machine is 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) Corrected on site

      TEMPERATURE - COLD HOLDING - Not Corrected

      Chicken is at 50F in cookline prep cooler. Food is over stocked in container. Chicken at bottom of container is 39F.

      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 - LABELING - Not Corrected

      Chemical 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 - CLEANING - Not Corrected

      The ventilation filters have excessive soiling and charring present. Ventilation last serviced 12/2025.

      Correction: Clean intake and exhaust air ducts and change filters so they cannot be a source of contamination.

      Code WFC 6-501.14

  2. May 20, 2026 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The food prep sink 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

      CLEAN - NON-FOOD SURFACES

      Wire shelves, carts, and hand washing sinks 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

      CLEAN - FOOD CONTACT SURFACES

      Table mounted can opener is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice Corrected on site

      CLEANABLE - NONFOOD SURFACE

      Cardboard that is exposed to splash, spillage, or other food soiling is not easily cleanable. Caulking around warewashing equipment is rough and cracking.

      Correction: 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) Corrected on site

      EATING, DRINKING, OR TOBACCO

      Open employee beverage containers are being stored over food prep areas.

      Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

      Code WFC 2-401.11

    • Serious Priority (CDC risk factor) Corrected on site

      FOOD - SAFE

      Mold in strawberry lassi in customer reach in cooler.

      Correction: Discard unsafe or adulterated food items.

      Code WFC 3-101.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      (1) Cookline hand washing sink is blocked with wire shelving unit. (2) Hand sink by walk-in cooler does not have hand soap.

      Correction: Provide an accessible hand sink to facilitate handwashing by food employees fully stocked with soap and single use towels.

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

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Floors and walls are dirty with food splatter and debris.

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

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the dish machine is 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) Corrected on site

      TEMPERATURE - COLD HOLDING

      Chicken is at 50F in cookline prep cooler. Food is over stocked in container. Chicken at bottom of container is 39F.

      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 - LABELING

      Chemical 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 - CLEANING

      The ventilation filters have excessive soiling and charring present. Ventilation last serviced 12/2025.

      Correction: Clean intake and exhaust air ducts and change filters so they cannot be a source of contamination.

      Code WFC 6-501.14

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

      AIR GAP - DRAIN - Not Corrected

      The food prep sink 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

  4. Jan 24, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The food prep sink 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

    • Serious Priority (CDC risk factor) Corrected on site

      BARE HAND CONTACT

      Employee observed handling baked naan 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

    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces are soiled and unclean including dish cart, bulk flour and rice containers, seasoning shakers, order up bell, and laser film on freezer. Warewashing walls have black residue or mold.

      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

      Food is not protected from cross contamination. Raw chicken, raw lamb, and raw fish and shrimp stored over ready to eat foods in walk-in 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)

      DATE MARK - EXCEEDED OR MISSING

      Several ready to eat foods in the walk-in cooler and cookline prep coolers being cold held is not date marked

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

      Code WFC 3-501.18

    • Serious Priority (CDC risk factor) Corrected on site

      EATING, DRINKING, OR TOBACCO

      Employee was observed drinking from an uncovered beverage in the kitchen area.

      Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

      Code WFC 2-401.11

    • Not serious Good Retail Practice

      FOOD PREP SINK

      Pre-washing is occurring in food prep sink.

      Correction: Clean and sanitize basin and use a sink solely for the purpose of food preparation.

      Code WFC 4-301.16

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - WHEN

      Employee observed not washing hands before handling clean dishes after handling dirty dishes with gloves.

      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

      SANITIZATION - CHEMICAL

      The chlorine sanitizer concentration in dish machine is 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

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the chlorine sanitizer 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 Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Knife stored on dirty surface in slot between prep cooler and wall.

      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) Corrected on site

      TEMPERATURE - COOLING

      Masala curry at 50F after cooling overnight.

      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

      TOXICS - LABELING

      Degreaser spray bottle is unlabeled.

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

      Code WFC 7-101.11; 7-102.11

  5. Jun 1, 2022 Routine Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN

      The food prep sink in utensil wash area 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

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Mango lassi and plastic containers of yogurt in prep cooler are not date marked.

      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 Corrected on site

      FOOD- THAWING ROP FISH

      Frozen tilapia in reduced oxygen packaging (ROP) is being improperly thawed.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - FOOD SURFACES

      Large stockpots that do not fit into the dishmachine are not being sanitized.

      Correction: After cleaning, rinse and sanitize equipment and utensils.

      Code WFC 4-702.11

  6. May 22, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

  7. Feb 1, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  8. Jul 12, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  9. Jul 31, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Jul 23, 2015 Routine Inspection · Reinspection Required

    No violations cited.

  11. Jul 1, 2014 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.