RecordWell Data

India Palace

7107 S 76TH ST, Franklin, WI 53132 · Milwaukee County

66cited violations
13serious tier
6inspections

Establishment

Type
Pool / recreational water (Retail Food - Serving Meals)
Inspected by
City of Franklin Health Department
License / ID
ABER-B9ZP9D
Status
Permitted
Official record
City of Franklin Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262303
20252195
20242175

Inspections

  1. Aug 10, 2026 Follow Up · 7 core, 7 repeat
    • Not serious Core Repeat

      VENTILATION HOOD SYSTEM - ADEQUACY

      Kitchen ceiling and walls are very discolored and grease is collecting on fire suppression servicing equipment outside of the hood.

      Correction: Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Contact the department of safety and professional services for requirements on plan review and installation.

      Code 4-301.14

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The prep cooler and walk-in cooler are not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Lower shelving of prep tables are not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The concrete floor of the walk-in cooler is heavily worn and is no longer sealed.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture cove basing is missing in various areas throughout kitchen.

      Correction: Provide approved base coving. PIC states cove basing will be replaced during the month of July.

      Code 6-201.13 (A)

    • Not serious Core Repeat

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The FRP panel on a wall near the storage of equipment is beginning to come off the wall.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace.

      Code 6-501.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walls near both warewashing areas in the kitchen are noted to have food debris on them and are not being cleaned on a routine basis.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. PIC states that facilities will be deep cleaned during the month of July.

      Code 6-501.12

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walls of the walk-in cooler have food debris/spilled sauces on them.

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

      Code 6-501.12

  2. Jun 29, 2026 Routine · 3 priority, 3 priority foundation, 10 core, 7 repeat
    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Biryani rice at the buffet is hot held at 122°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Food reheated and temperature on buffet was adjusted.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Mango custard and kheer at the buffet are 48-50°F. Tikka chicken in prep cooler is at 44 degrees F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Temperature on buffet unit was adjusted and food was replaced.

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

    • Serious Priority Corrected on site

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

      The bleach in the sanitizer bucket is not being used according to EPA registered label use instructions and is 200 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer concentration was adjusted to 100 PPM during the inspection.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for cooked cauliflower that is sitting on a prep table at 105-110 degrees F.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Once food cools to 135 degrees F, it must be placed in the walk-in cooler to go through the cooling process. Food was moved to the walk-in cooler during the inspection.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for yogurt, as it is at 48 degrees F and is in a covered container in the sliding door refrigerator.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. During the inspection, cover was taken off the yogurt and it was moved to the walk-in cooler for the cooling down process.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Datemarking of prepared foods is not consistent, as some items are date marked, and others such as cooked chicken, lamb, lentils and yogurt are not marked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Containers for foods are not being cleaned on a routine basis and are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      Grease droplets are accumulating in the kitchen hood.

      Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles. Have hood serviced and cleaned.

      Code 4-204.11

    • Not serious Core

      VENTILATION HOOD SYSTEM - ADEQUACY

      Kitchen ceiling and walls are very discolored and grease is collecting on fire suppression servicing equipment outside of the hood.

      Correction: Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Contact the department of safety and professional services for requirements on plan review and installation.

      Code 4-301.14

    • Not serious Core

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Used single-use portion cups are observed to be in the refrigerator.

      Correction: Discard single-use and single service articles after initial use. Cups were discarded during the inspection.

      Code 4-502.13 (A)

    • Not serious Core

      FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

      Cooking equipment (fryers, stoves) are soiled with food debris and grease accumulation.

      Correction: Clean food cooking and baking equipment at least every 24 hours.

      Code 4-602.12 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The shelving throughout the kitchen is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The prep cooler and walk-in cooler are not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Lower shelving of prep tables are not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The flooring throughout the kitchen is in disrepair and is no longer cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. PIC states that the floor willing will be redone during the month of July.

      Code 6-201.11

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The concrete floor of the walk-in cooler is heavily worn and is no longer sealed.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture cove basing is missing in various areas throughout kitchen.

      Correction: Provide approved base coving. PIC states cove basing will be replaced during the month of July.

      Code 6-201.13 (A)

    • Not serious Core

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The FRP panel on a wall near the storage of equipment is beginning to come off the wall.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace.

      Code 6-501.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walls of the walk-in cooler have food debris/spilled sauces on them.

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

      Code 6-501.12

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The walls near both warewashing areas in the kitchen are noted to have food debris on them and are not being cleaned on a routine basis.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. PIC states that facilities will be deep cleaned during the month of July.

      Code 6-501.12

  3. Jul 7, 2025 Follow Up · 2 core, 2 repeat
    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The flooring throughout the kitchen is heavily worn and is no longer cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Cove base along walls near warewash, prep sink and cookline storage rack is missing.

      Correction: Provide base coving.

      Code 6-201.13 (A)

  4. Jun 4, 2025 Routine · 5 priority, 3 priority foundation, 6 core, 6 repeat
    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling naan with their bare hands.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. During the inspection, employee will use tongs and deli tissue to handle breads.

      Code 3-301.11 (B)

    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      In sliding door refrigerator, raw shell eggs are stored above butter and other ready to eat foods.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Raw shell eggs were moved to the lower shelf of the refrigerator.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      REHEATING FOR HOT HOLDING

      A deep container of cooked rice was improperly reheated in the microwave, as parts of the rice were 90-110 degrees F.

      Correction: Adjust procedures and methods to properly reheat food. Reheat smaller portions of foods at a time, stir, and take temperatures. Unsafe food shall be discarded. Rice was reheated to 165 degrees F during the inspection.

      Code 3-403.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Mango custard at the buffet is cold held at 45°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Custard was rechilled during the inspection.

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

    • Serious Priority

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      All-purpose cleaner with bleach is being used to sanitize clean dishes/surfaces and is not being used according to manufacturer’s use directions.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. All-purpose cleaner with bleach was replaced during the inspeciton with an approved sanitizer.

      Code 7-202.12 (A)

    • 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 Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Various prepared foods such as samosas, cooked chicken, and custards are not datemarked.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Foods were date marked during the inspection.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Food storage containers for various spices and dry storage are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Clean baskets for serving breads to customers are visibly soiled with crumbs/food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Scoop for rice is laying down in the rice.

      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°F. Scoop was moved to have handle extended out of rice.

      Code 3-304.12

    • Not serious Core Corrected on site

      SANITIZING AGENTS - AVAILABILITY

      Sanitizing agent is not available for sanitizing equipment and utensils

      Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided. Bleach was provided during the inspection.

      Code 4-303.11 (B)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The cart for food is not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The refrigerators are not cleaned on a frequent basis.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The flooring throughout the kitchen is heavily worn and is no longer cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Cove base along walls near warewash, prep sink and cookline storage rack is missing.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The wall near the warewashing compartment sinks is soiled

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

      Code 6-501.12

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor and walls throughout the kitchen have food debris on them.

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

      Code 6-501.12

  5. Mar 12, 2024 Follow Up · 2 core, 2 repeat
    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor throughout the kitchen is in poor condition and is heavily worn.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      There is much unused/old equipment in the kitchen.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

  6. Feb 26, 2024 Routine · 5 priority, 4 priority foundation, 6 core, 7 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chicken is stored above whipping cream in the prep cooler. Also raw shell eggs are stored above butter and cooked chikcen in the sliding door refrigerator.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Raw meats were moved to lower shelves during the inspection.

      Code 3-302.11 (A) (1)

    • Serious Priority

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      Fried breads at the buffet are not protected by a sneeze guard.

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

      Code 3-306.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Aloo mix (potato) on the buffet is up to 45°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Aloo was removed during the inspection.

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

    • Serious Priority Repeat

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

      Bleach is not being properly dispensed in the dish machine to sanitize clean dishes. Bleach is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitize all dishes by hand until repair is complete.

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

      First aid supplies such as hydrogen peroxice is improperly stored over or with ice machine.

      Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. Hydrogen peroxide was moved during the inspection.

      Code 7-208.11 (B)

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - DATE MARKING METHODS

      Containers of prepared foods such as cooked chicken, cooked vegetables, yogurt and sauces in the lower part of the prep cooler are not date marked, however the larger containers of the same foods in the walk-in cooler are date mareked.

      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. Foods were date marked during the inspection.

      Code 3-501.17 (D)

    • Not serious Priority Foundation

      THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

      Thermometer in True refrigertor measuring ambient air is not accurate and is registering at 55°F.

      Correction: Calibrate or replace thermometer.

      Code 4-203.12

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      Test kit for measuring bleach for dish machine is present, but it is damaged from getting wet and will no longer read a concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Food contact surfaces such as food containers, cart for holding items, and shelving/surfaces in the walk-in cooler are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Spoon for scooping cooked rice is laying down in the rice..

      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°F. Spoon was moved to have handle extended out of rice.

      Code 3-304.12

    • Not serious Core Repeat

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

      The dish machine is not cleaned at a frequency that prevents recontamination. Dish machine has heavy lime and caclium build up.

      Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

      Code 4-501.14 (B)

    • Not serious Core

      FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

      Fryer and cooking equipment is soiled with food debris.

      Correction: Clean food cooking and baking equipment at least every 24 hours.

      Code 4-602.12 (A)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor throughout the kitchen is in poor condition and is heavily worn.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      There is much unused/old equipment in the kitchen.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor near the fryers has much grease accumulation. Walls have food debris on them.

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

      Code 6-501.12

Source: City of Franklin Health Department. History last read Oct 8, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.