RecordWell Data

Samba Brazilian Grill

240 W GILMAN ST, Madison, WI 53703 · Dane County

36cited violations
26serious tier
15inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
70369-79305
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202623424
2023122
2021200
2018200
2017100
2016200
2014300
2013100
2012100

Inspections

  1. May 21, 2026 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice

      AIR GAP - DRAIN - Not Corrected

      The ice machine and ice bins throughout the establishment (bars and in main kitchen) do 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)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. Certificate for PIC expired on 4/26/26.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Ice machine interior is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES - Not Corrected

      Lemon slicer stored in back room behind main bar is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      Metal racks in walk in coolers (large walk in and meat walk in) that are exposed to splash, spillage, or other food soiling is no longer easily cleanable. Many racks are rusty and coating is flaking off of wire racks.

      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)

      CONSUMER ADVISORY - Not Corrected

      Consumer advisory on menu for Side Door is missing for burgers and egg.

      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

      COOLING METHODS - Not Corrected

      Roasted zucchini cooled improperly. Zucchini initially cooled uncovered on baking rack in walk in cooler, then transferred to covered plastic containers. Plastic containers stacked in walk in cooler. Zucchini in plastic container observed to be at 55 F 2 hours after cooking.

      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) Corrected on site

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. In walk in meat cooler raw beef stored above cooked chicken wings.

      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) Corrected on site

      DATE MARK - SYSTEM - Not Corrected

      Potato salad dated 2/27 and another container of potato salad without a datemark in large walk-in cooler.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING - Not Corrected

      Sauces made at establishment in squeeze bottles in kitchen prep cooler and milk/half and half in waiter cooler not datemarked.

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

      Code WFC 3-501.18

    • Not serious Good Retail Practice Corrected on site

      FOOD PREP SINK - Not Corrected

      Sanitizer bucket observed in basin of food prep sink.

      Correction: Provide and use a sink solely for the purpose of food preparation.

      Code WFC 4-301.16

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING - Not Corrected

      Handsink at mezzanine level bar drains slowly and water accumulates in the basin.

      Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor)

      HANDSINK - DESIGNATION - Not Corrected

      Only one sink located at mezzanine level bar. Sink described as being used for handwashing and for dumping drinks.

      Correction: Provide a dedicated handwashing sink at bars where food handling occurs. Handsinks must have soap, signage, and a drying device like paper towel.

      Code WFC 6-301.13

    • Not serious Good Retail Practice

      MOP SINK - Not Corrected

      There is no mop sink provided in food establishment.

      Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

      Code WFC 5-203.13

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL - Not Corrected

      The sanitizer concentration for the main kitchen dish machine was at 0 ppm chlorine. The sanitizer concentration for the mezzanine level bar was at 0 ppm chlorine.

      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

      Opened bottles of commercial pineapple juice orange juice that state to keep refrigerated after opening stored in main level bar 2 door cooler being cold held at 47 F and 48 F respectively.

      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 - Not Corrected

      Meringue powder and spices stored in plastic containers with lids not fully sealed are stored under soap dispenser at the Samba main bar. Lid of top container has soap that has dripped down accumulated on lid.

      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

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

      AIR GAP - DRAIN

      The ice machine and ice bins throughout the establishment (bars and in main kitchen) do 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)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment. Certificate for PIC expired on 4/26/26.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Ice machine interior is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Lemon slicer stored in back room behind main bar is visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      Metal racks in walk in coolers (large walk in and meat walk in) that are exposed to splash, spillage, or other food soiling is no longer easily cleanable. Many racks are rusty and coating is flaking off of wire racks.

      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)

      CONSUMER ADVISORY

      Consumer advisory on menu for Side Door is missing for burgers and egg.

      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

      COOLING METHODS

      Roasted zucchini cooled improperly. Zucchini initially cooled uncovered on baking rack in walk in cooler, then transferred to covered plastic containers. Plastic containers stacked in walk in cooler. Zucchini in plastic container observed to be at 55 F 2 hours after cooking.

      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) Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. In walk in meat cooler raw beef stored above cooked chicken wings.

      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) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Sauces made at establishment in squeeze bottles in kitchen prep cooler and milk/half and half in waiter cooler not datemarked.

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

      Code WFC 3-501.18

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - SYSTEM

      Potato salad dated 2/27 and another container of potato salad without a datemark in large walk-in cooler.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Not serious Good Retail Practice Corrected on site

      FOOD PREP SINK

      Sanitizer bucket observed in basin of food prep sink.

      Correction: Provide and use a sink solely for the purpose of food preparation.

      Code WFC 4-301.16

    • Not serious Good Retail Practice

      GOOD REPAIR - PLUMBING

      Handsink at mezzanine level bar drains slowly and water accumulates in the basin.

      Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

      Code WFC 5-205.15

    • Serious Priority (CDC risk factor)

      HANDSINK - DESIGNATION

      Only one sink located at mezzanine level bar. Sink described as being used for handwashing and for dumping drinks.

      Correction: Provide a dedicated handwashing sink at bars where food handling occurs. Handsinks must have soap, signage, and a drying device like paper towel.

      Code WFC 6-301.13

    • Not serious Good Retail Practice

      MOP SINK

      There is no mop sink provided in food establishment.

      Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

      Code WFC 5-203.13

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for the main kitchen dish machine was at 0 ppm chlorine. The sanitizer concentration for the mezzanine level bar was at 0 ppm chlorine.

      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

      Opened bottles of commercial pineapple juice orange juice that state to keep refrigerated after opening stored in main level bar 2 door cooler being cold held at 47 F and 48 F respectively.

      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

      Meringue powder and spices stored in plastic containers with lids not fully sealed are stored under soap dispenser at the Samba main bar. Lid of top container has soap that has dripped down accumulated on lid.

      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

  3. Mar 17, 2023 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Ice machine interior is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - SYSTEM

      Potato salad dated 2/27 and another container of potato salad without a datemark in large walk-in cooler.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

  4. Jul 15, 2021 Re-Inspection · No Reinspection Required

    No violations cited.

  5. Jun 17, 2021 Routine Inspection · Reinspection Required

    No violations cited.

  6. Jun 21, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  7. Jun 20, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  8. Apr 5, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

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

    No violations cited.

  10. Feb 11, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  11. Oct 29, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  12. May 30, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  13. May 22, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  14. Jun 19, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Jun 19, 2012 Routine 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.