Curly's Caribbean Flava
Last inspected: Apr 13, 2026
25
Score
The health department has logged 10 inspections at Curly's Caribbean Flava, the earliest from 2022. The latest inspection on file is from Apr 13, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around eight violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited seven times.
The city-wide average sits at 79, which Curly's Caribbean Flava's 25 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
6
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At upright double door stainless reach in cooler; cooked rice (60F - Cooling). Operator stated cooling overnight in full, deep container wrapped in plastic , did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At upright double door stainless reach in cooler; cooked rice (60F - Cooling). Operator stated cooling overnight in full, deep container wrapped in plastic , did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping forehead/rubbing eyes/adjusting glasses then handled clean equipment, clean utensils, pans of food and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee exited establishment through rear door, handled visibly soiled outdoor smoker cooker lid, handled outside door handle to re-enter establishment through rear door then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Non-food grade "thank you" bags used in direct contact with food (peeled/washed/cut onions). Advised Operator to remove onions from non-food grade bags. **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Dining/Order placing area glass door reach in cooler; raw chicken (50F - Cold Holding). At Upright double door stainless; seasoned raw chicken (49F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to fully cook chicken (165F) or return to 41F or discard within a total of 4 hours from rising above 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Ryan Golaub certified 1/3/19 , expired 1/3/24. Advised Operator to review food manager certification.. **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has outdoor smoker cooker no plan on file. Advised Operator to complete/submit 7005 application and plans to dhr.planreview@myfloridalicense.com. **Warning**
51-16-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen; cooked fish (123F - Cooling 9:00/114F 10:00). Operator stated cooling for approximately 20 minutes, at this rate will not reach 70F within 2 hours. Advised Operator to rapidly cool to 70F within total of 2 hours. **Warning**
03D-15-4
Basic - Food stored in a prohibited area. Unsecured glass door refrigerator containing food items not for self service stored next to self service grab and go reach in beverage cooler. Multiple food items stored in public/customer hallway leading to public/customer restroom. Advised Operator of proper food storage/protection. **Warning**
08B-37-4
Basic - Food (plastic bottles of water, plastic jugs of cooking oil, bags of whole cabbage, bag of washed /cut cabbage, bags of rice) stored on floor. Advised Operator food to be stored at least 6" off floor. **Repeat Violation** **Warning**
08B-38-4
25
Sep 2, 2025
Complaint Full
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled container of dough, discussed with employee who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above bag of carrots, discussed with employee who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw chicken (50F - Cold Holding) per operator product not portioned or prepared today and left out of cooler for approximately 30-45 minutes in the morning, discussed with operator to move product to freezer to chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked potatoes and bananas (126F - Hot Holding) per operator product prepared on stove and hot held in steam table until served, discussed with employee to reheat product to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of bleach stored above rice, discussed with operator who removed bottle. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed , discussed with employee to install vacuum breaker.
29-34-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling tiles soiled with black smoke residue, discussed with employees to clean .
36-34-5
Basic - Food stored on floor. In kitchen large bag of cut cabbage stored on floor, discussed with employee who removed product from floor. **Corrected On-Site**
08B-38-4
37
Mar 28, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-28: At stainless steel double door reach in cooler: cooked oxtails (50F at 10am- Cooling). Operator stated cooling overnight in full, deep containers tightly covered in foil, did not reach 41F within 6 hours. See Stop Sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Warning** - From follow-up inspection 2025-03-28: At stainless steel double door reach in cooler: cooked oxtails (50F at 10:35am- Cooling). Operator stated cooling overnight in full, deep containers tightly covered in foil, did not reach 41F within 6 hours. See Stop Sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter: jerk chicken (109F - Hot Holding) As per operator, stored since 40 mins prior; cooked goat (102F - Hot Holding) stored since 2 hours. At steam table; stored on top of pans at steam table: cooked cabbage (120F - Hot Holding) as per operator, stored since 15 mins; cooked callaloo (109F - Hot Holding); cooked plantains (112F - Hot Holding) as per operator, stored 2 hours. Advised operator to reheat all items to 165F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-28: Cooked cabbage 143F, cooked ox tail 154F, cooked plantains 100F - Hot Holding. Operator stated plantains cooked 1 hour prior, moved to be reheated to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Observed: establishment prepares large batches of food. Establishment has on steam table, 1 4 burner stove and 1 6 burner stove. Discussed Time as a public health control with chef. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-28: Evidence by continued observation of temperature abuse resulting in stop sale. Advised Operator to increase cold holding capacity/cooling capability. **Admin Complaint**
04-09-4
58
Mar 27, 2025
Routine - Food
7 critical violations. 2 major violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch glasses then prepared food at stove top; no hand wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: raw beef stored over coconut milk; items not commercially packaged. Chef stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel cooler: Raw shelled eggs stored above cut bell peppers. At double door stainless steel cooler: Raw goat stored above cut cabbage. Advised chef to store properly. **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel cooler: Raw chicken stored above raw oxtails. Advised chef to store properly. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter: jerk chicken (109F - Hot Holding) As per operator, stored since 40 mins prior; cooked goat (102F - Hot Holding) stored since 2 hours. At steam table; stored on top of pans at steam table: cooked cabbage (120F - Hot Holding) as per operator, stored since 15 mins; cooked callaloo (109F - Hot Holding); cooked plantains (112F - Hot Holding) as per operator, stored 2 hours. Advised operator to reheat all items to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Observed: establishment prepares large batches of food. Establishment has on steam table, 1 4 burner stove and 1 6 burner stove. Discussed Time as a public health control with chef. **Repeat Violation** **Admin Complaint**
04-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-05-5
29
Dec 2, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not functioning **Warning** - From follow-up inspection 2024-12-02: Same **Admin Complaint**
05-08-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-12-02: Same No proof of training provided for two employees **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room **Warning** - From follow-up inspection 2024-12-02: Same **Admin Complaint**
36-32-5
78
Oct 3, 2024
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ox tail and bean mix (54F - Cooling) in reach in cooler. Item not prepared or portioned today. Operator states item has been cooling overnight. See Stop Sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ox tail and bean mix (54F - Cooling) in reach in cooler. Item not prepared or portioned today. Operator states item has been cooling overnight. See stop sale. **Warning**
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed carrots in reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (91F-103 - Hot Holding) being held at room temperature with no temperature control for service. Operator states item has been out for less than 1 hour. Operator moved to oven to reheat to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ryan Golaub 1-3-19 **Warning**
53A-03-7
Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Establishment preparing large batches of items meant to be kept hot held. 1 steam table, 1 4 burner stove in establishment. Discussed TPHC with operator **Warning**
04-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer not functioning **Warning**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance not labeled. Operator labels bleach **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room **Warning**
36-32-5
32
Oct 13, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
9 critical violations. 2 major violations. 7 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle chicken without washing hands . Explained. **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded carrots in upright cooler in the kitchen and raw shell eggs over cabbage in cooler in dining room both rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved trash can with gloved hand and handheld chicken without changing gloves. Explained **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/4 chicken 47-51 in the middle in chest freezer, **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47 in upright cooler as per employee prepped an hour ago. Moved to chest freezerCooked cabbage 57 cook had it outside for one hour, moved to chest freezer to cool. Not prepared and portioned today **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. . 1/4 chicken 47-51 in the middle in chest freezer, cooling over in tightly covered large container. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. . 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight tightly covered in large container. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yuca 114 as per employee 1 hour in there .moved to oven to reheat second temperature 147, curry goat 114 cooked this morning as per employee 1 hour moved to oven second temperature 172 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. **Warning**
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. . 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight **Warning**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen **Warning**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half filled personal beverage bottle stored with and above food in upright cooler. **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees handling food without any hair restraint for loose head hair. **Warning**
13-03-4
Basic - Food stored on floor. Several boxes of food stored on floor in hallway leading to restroom. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken at room temperature. Checked 65 f. Employee put chicken in the pot and cooking all the chicken. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Warning**
21-12-4
15
Feb 27, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce...raw chicken, shell eggs above vegetables in reach in cooler, Cook moved raw food. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw jerk chicken 57°, raw marinated chicken 52° , cut cabbage 57° in tall reach in cooler being held more than our hours . **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw jerk chicken 57°, raw marinated chicken 52° , cut cabbage 57° in tall reach in cooler being held more than our hours . Stop sale issue. Advise manager discarded food. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked jerk chicken 91°, cooked fried chicken 92° in oven being held less than four hours, Cooke time marked on food. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times...blocked by prep table . Employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public...coconut water , Gatorade bottle in reach in cooler . Cook moved. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor...rice , can food on the hallway.
08B-38-4
37
Dec 7, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding jerk chicken 88 , grill chicken 92 at kitchen being held less than four hours. Reviewed Time Control in TCS Food.Advised manager to time marked on food. **Warning** - From follow-up inspection 2022-12-07: Fried chicken 84° at the prep table being held less than four hours. Advised employee time marked on food **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked chicken 59 , raw chicken 55, raw marinated chicken 58 in tall two door reach in cooler being held more than four hours. ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown stew chicken 59 in reach in cooler . Per employee food was cooked yesterday. **Warning** - From follow-up inspection 2022-12-07: Stop sale issue. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked chicken 59 , raw chicken 55, raw marinated chicken 58 in tall two door reach in cooler being held more than four hours. Stop sale issue . Advise employee to discarded food. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-07: Fish sauce 47°, butter 47°, salt fish 47° , raw marinated chicken 50°, raw ox tail 45° ( took out from freezer at 10 am) . Stop sale issue . **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...any cooked food not date marked at reach in cooler. **Warning** - From follow-up inspection 2022-12-07: No date marked fish sauce, salt fish at reach in cooler. **Admin Complaint**
02C-02-5
58
Frequently Asked Questions
When was Curly's Caribbean Flava last inspected?
The most recent health inspection at Curly's Caribbean Flava on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Curly's Caribbean Flava?
Across the inspection record, “time/temperature control for safety food” has been cited seven times, more than any other issue at Curly's Caribbean Flava.
How does Curly's Caribbean Flava compare to other restaurants in West Palm Beach?
Curly's Caribbean Flava most recently scored 25 out of 100, which is lower than the West Palm Beach average of 79.
Has Curly's Caribbean Flava's inspection record improved over time?
Results have been roughly steady. Inspections at Curly's Caribbean Flava have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Curly's Caribbean Flava means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Curly's Caribbean Flava inspected?
Based on the inspection history on file, Curly's Caribbean Flava is inspected around three times per year on average.
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