Curry and Kabab
Last inspected: Nov 12, 2025
67
Score
Public records show eight inspections at Curry and Kabab stretching back to 2022. On Nov 12, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
Curry and Kabab's latest score of 67 falls below the Port Charlotte average of 82. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef over bottle waters at Walk in Cooler. Operator relocated the bottle waters to a proper and safe place away from raw food items. **Corrected On-Site**
08A-11-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open gallon of milk not date marked at cold holding unit. Operator date marked the food item. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed waste receptacle blocking the kitchen handwash sink. Operator removed the waste receptacle from blocking the handwash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Stored food not covered. Observed multiple food items with no cover at Walk in Cooler. Operator placed lids on the containers of food items. **Corrected On-Site**
08B-12-5
67
Aug 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm on test strip. Corrected to a minimum of 50ppm by priming the sanitizer lines. **Corrected On-Site**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sauce not date marked at Walk in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside the basin of kitchen handwash sink. Operator removed the container. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed residue buildup at exterior of Dish Machine You will find your Licensing Information Checklist attached to this e-mail. Operator cleaned the exterior of Dish Machine. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at kitchen by prep table. Operator labeled the food items with. **Corrected On-Site**
02D-01-5
64
Dec 11, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water at the kitchen handwash sink. Educated the operator of only using the handwash sink to wash hands. **Corrected On-Site**
31A-11-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinsing hands at 3 compartment sink. Educated the employee to wash hands with soap at handwash sink. The employee complied by washing hands at the handwash sink. **Corrective Action Taken**
12A-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives between the Make Tables. Operator removed the knives between the make tables and wash, rinse, and sanitize the utensils. **Corrected On-Site**
10-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind multiple cold holding unit handles. Operator cleaned the handles. **Corrected On-Site**
23-24-4
74
Jul 30, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
70
Nov 9, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. **Corrected On-Site**
12A-28-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind Walk in Cooler handles.
23-03-4
Basic - Floor tiles missing and/or in disrepair. Observed at ware washing area. **Repeat Violation**
36-17-5
70
Aug 25, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
74
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Jul 23, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed cutting board at Make Table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking ware washing area at handwash sink. Operator removed the cart to allow accessibility. **Corrected On-Site**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Make Table. Operator date marked the food item. **Corrected On-Site**
02C-03-5
Basic - Floor tiles missing and/or in disrepair. Observed at ware washing area.
36-17-5
Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar container at cookline. Educated the operator.
02D-01-5
67
Frequently Asked Questions
When was Curry and Kabab last inspected?
The most recent health inspection at Curry and Kabab on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Curry and Kabab?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Curry and Kabab.
How does Curry and Kabab compare to other restaurants in Port Charlotte?
Curry and Kabab most recently scored 67 out of 100, which is lower than the Port Charlotte average of 82.
Has Curry and Kabab's inspection record improved over time?
Results have been roughly steady. Inspections at Curry and Kabab have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Curry and Kabab means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Curry and Kabab inspected?
Based on the inspection history on file, Curry and Kabab is inspected around two times per year on average.
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