Curry Bowl
Last inspected: Apr 8, 2026
82
Score
Public records show 12 inspections at Curry Bowl stretching back to 2022. The most recent report on file is from Apr 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
Compared to the broader Maitland restaurant scene, where the average is 71, this is a stronger showing. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. 2 employees ROZI/Alekhya expired November 2025 **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused glass cooler in back of dining room Unused fryer on patio **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: Cooler has been removed - 9old fryers still on patio **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
14-17-4
82
Mar 25, 2026
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46f, tofu 46f, goat 46f, operator stated door was opened moved to walk-in-cooler and placed on ice for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line heavily stained Interior of coolers dirty Can opener soiled **Repeat Violation** **Warning**
22-02-4
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. 2 employees ROZI/Alekhya expired November 2025 **Warning**
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable to board on cooks line **Repeat Violation** **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled next to and flat top Floor soiled under fryers Floors soiled under rack holding spices between cooking equipment Walk-in-freezer floor soiled **Warning**
36-73-4
Basic - Food stored on floor. Bag of sugar on floor in dry storage **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Blenders heavily soiled Exterior of flat top soiled Exterior of fryers soiled Door to walk-in-freezer soiled with food debris Door to walk-in-cooler soiled with food debris Lids to dry goods spices in dry storage has heavy food debris **Repeat Violation** **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Unused glass cooler in back of dining room Unused fryer on patio **Repeat Violation** **Warning**
33-31-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in numerous areas in kitchen Wall soiled by dish machine Wall soiled by hand sinks Wall soiled in prep area Wall soiled behind cooking equipment **Warning**
36-27-5
Basic - towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
41
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/25 Operator renewed license at time of inspection **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line heavily stained
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit on line **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of mixers soiled Lids to dry goods soiled Curtains separating buffet from kitchen heavily soiled **Corrected On-Site**
23-03-4
Basic - Towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment in dining room and back patio
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable-to board on line
14-09-4
50
Feb 12, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink had sauce container inside. **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is keeping items at buffet in time control but has no written plan. Provided operator with plan - From follow-up inspection 2025-02-12: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flatop grill - From follow-up inspection 2025-02-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Uncleanable knife block in use to store knives. Spatula and tongs under flatop grill on soiled surface. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-12: **Time Extended**
14-55-4
74
Feb 7, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler on cook line: ; Onion curry, tomatoes , garlic tofu Tofu, Cream, 10:00 (44-48F - Cold Holding). Over 4hrs per operator in prep table cooler. Operator discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line: ; Onion curry, tomatoes garlic tofu Tofu, Cream, 10:00 (44-48F - Cold Holding). Over 4hrs per operator in prep table cooler. Operator discarded **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink had sauce container inside. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is keeping items at buffet in time control but has no written plan. Provided operator with plan
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flatop grill
23-03-4
Basic - Uncleanable knife block in use to store knives. Spatula and tongs under flatop grill on soiled surface. Operator immediately removed **Corrected On-Site**
14-55-4
55
Aug 6, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused fryers outside back door on patio, Unused upright cooler in back side of dining room **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
33-31-5
95
Aug 1, 2024
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Apr 9, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 3, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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 4 employees working no FOOD MANAGER working **Repeat Violation** **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut board has cut marks to board online **Repeat Violation** **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
14-69-4
78
Oct 24, 2023
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils sitting in unclean water on stove 86°, operator discarded **Corrected On-Site** **Warning**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 gallons butter on cooks line since yesterday 77° **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 gallons of butter on cooks line since yesterday 77° **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on line Shelving in walk-in-cooler has food debris Can opener soiled **Repeat Violation** **Warning**
22-02-4
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 4 employees working no FOOD MANAGER working **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dish machine **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout **Corrective Action Taken** **Warning**
11-26-1
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment Walk-in-freezer floor heavily soiled **Repeat Violation** **Warning**
36-73-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dish machine has no hand wash sign **Corrected On-Site** **Warning**
31B-04-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut board has cut marks to board online **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on table with cups and silverware **Corrected On-Site** **Warning**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen over cooking equipment **Warning**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Side of fryers soiled Shelves in kitchen soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Ripped/worn tin foil used as shelf cover in kitchen Shelving end of cooks line Shelf above cooks line **Repeat Violation** **Warning**
14-20-4
Basic - Single-service articles improperly stored. Several boxes of paper goods stored on floor **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in several areas on cooks line **Repeat Violation** **Warning**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in cooked rice in walk-in-cooler **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
19
Mar 28, 2023
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Bottle of ibuprofen on shelf with single service Items **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with unwashed produce. Opened raw chicken over tomatoes in walk-in-cooler **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable rice buffet line 112°; operator reheated for immediate temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line heavy black stains
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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 Certified food manager for facility not at facility at time of inspection
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen and by ware washing area **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink at entrance to kitchen **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment **Repeat Violation**
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on line heavily soiled **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior coolers on cooks line heavily soiled Exterior of containers holding spices soiled **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cooks line heavily soiled Cooler in hallway soiled **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf end of cooks line heavy torn/worn foil on shelf
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand sink at entrance to kitchen **Repeat Violation**
36-27-5
22
Nov 1, 2022
Routine - Food
5 major violations. 11 minor violations.
View 16 violations
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. Numerous cooked foods in coolers from previous day not dated **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on cooks line **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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 Currently 6 employees working, no food manager onsite **Warning** - From follow-up inspection 2022-11-01: 5 employees working no food manager onsite **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink off cooks line **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in walk-in-cooler **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee open drink on prep table **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on rack with foods **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris in cooks line **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave on cooks line dirty **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in back hallway is soiled **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to view foods in back part of walk-in-cooler **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
38-04-4
35
Frequently Asked Questions
When was Curry Bowl last inspected?
The most recent health inspection at Curry Bowl on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Curry Bowl?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Curry Bowl.
How does Curry Bowl compare to other restaurants in Maitland?
Curry Bowl most recently scored 82 out of 100, which is higher than the Maitland average of 71.
Has Curry Bowl's inspection record improved over time?
No. Recent inspections at Curry Bowl have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Curry Bowl means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Curry Bowl inspected?
Based on the inspection history on file, Curry Bowl is inspected around three times per year on average.
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