Curry Mantra
Last inspected: Oct 21, 2025
74
Score
Inspectors have visited Curry Mantra 11 times, with records going back to 2022. The newest entry in the record is dated Oct 21, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 15 violations to closer to five violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up nine times.
By comparison, the average Orlando facility scores 79, putting Curry Mantra on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked in walkin cooler **Corrected On-Site**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. On cookline **Repeat Violation**
14-09-4
Basic - Ice buildup in low boy cooler in kitchen
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife at make table in kitchen **Corrected On-Site** **Repeat Violation**
10-17-4
74
Jun 2, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Cutting board has cut marks and is no longer cleanable. On cookline **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin in kitchen **Repeat Violation**
02D-01-5
78
Mar 24, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (49F - Cold Holding) operator discarded. In berate cooler behind front counter
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Deli container in rice cooker, in sugar Ben **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On cookline
14-09-4
Basic - Ice scoop handle in contact with ice. In kitchen ice machine **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline left of make table **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front beverage cooler **Corrected On-Site**
05-09-4
Basic - Standing water or very slow draining water in handwash sink. Next to ice machine
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin next to ice machine **Repeat Violation**
02D-01-5
61
Sep 17, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, wedged between ice machine and refrigerator. Cannot be accessed
31A-09-4
Intermediate - No soap provided at handwash sink. Near dish, at front counter**Corrected On-Site** **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table on cookline
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Deli container in rice cooker
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline left of make table
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In low boy under microwave
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin next to ice machine
02D-01-5
50
May 8, 2024
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of prep area across from kettles. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Alcohol license displayed. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table cookline. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of drinks in 2 door across from kettles. Operator labeled. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in door on make line on cookline. Freezer door. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. Operator replaced water and put on grill to get to temperature. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 lights over hood. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink by ware washing area. Hood and vents very soiled. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Front counter where bottle drinks are. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. Cooked chicken, cooked onions in walk in cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
08B-12-5
47
Mar 12, 2024
Routine - Food
1 critical violation. 4 major violations. 17 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in. **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine blocked by container. **Corrected On-Site** **Repeat Violation** **Warning**
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/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser and bleach in kitchen. **Corrected On-Site** **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of prep area across from kettles. **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Alcohol license displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table cookline. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of drinks in 2 door across from kettles. Operator labeled. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep area front counter 2 open bottles of water. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Gasket on reach in door on make line on cookline. Freezer door. **Warning**
14-11-5
Basic - Food stored on floor. Bag of onions in kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. Operator replaced water and put on grill to get to temperature. **Corrective Action Taken** **Warning**
10-07-4
Basic - Insect control device installed over food preparation area. Over to go containers, microwave and bowls by refrigerator. Operator removed. **Corrected On-Site** **Warning**
35B-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 lights over hood. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink by ware washing area. Hood and vents very soiled. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen. **Corrected On-Site** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Front counter where bottle drinks are. **Warning**
29-49-6
Basic - Stored food not covered. Cooked chicken, cooked onions in walk in cooler. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pan of frozen cooked chicken sitting out at room temperature to thaw. Operator put back in walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
25
Jan 4, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face then handled plated food. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
12A-10-4
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle naan with bare hands. Cook plating chicken handled with bare hands. Operator coached employee on proper glove usage **Corrective Action Taken** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); lamb (48F - Cold Holding); goat (48F - Cold Holding); chickpeas (51F - Cold Holding); cream based sauces (51F - Cold Holding); heavy cream (50F - Cold Holding)in make table across from cook line. Operator states in unit less then four hours and will keep lid closed. Advised that the unit appeared to not be holding temperature **Warning** - From follow-up inspection 2023-10-26: Chicken 47F Goat 48F Cream based sauces 49F Heavy Cream 49F Lamb 48F **Admin Complaint** - From follow-up inspection 2024-01-04:
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Buckets in front of sink near ice machine **Corrected On-Site** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
31B-02-4
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. Multiple items in walk-in not labeled **Repeat Violation** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen over three compartment sink - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At make table on cookline **Repeat Violation** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer and walk-in cooler - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Near ice machine - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables in standing water - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelf on top on low boy cooler in kitchen - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
14-06-4
33
Oct 26, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face then handled plated food. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2023-10-26: **Time Extended**
12A-10-4
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle naan with bare hands. Cook plating chicken handled with bare hands. Operator coached employee on proper glove usage **Corrective Action Taken** - From follow-up inspection 2023-10-26: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); lamb (48F - Cold Holding); goat (48F - Cold Holding); chickpeas (51F - Cold Holding); cream based sauces (51F - Cold Holding); heavy cream (50F - Cold Holding)in make table across from cook line. Operator states in unit less then four hours and will keep lid closed. Advised that the unit appeared to not be holding temperature **Warning** - From follow-up inspection 2023-10-26: Chicken 47°F Goat 48°F Cream based sauces 49°F Heavy Cream 49°F Lamb 48°F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Buckets in front of sink near ice machine **Corrected On-Site** - From follow-up inspection 2023-10-26: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine - From follow-up inspection 2023-10-26: **Time Extended**
31B-02-4
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. Multiple items in walk-in not labeled **Repeat Violation** - From follow-up inspection 2023-10-26: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen over three compartment sink - From follow-up inspection 2023-10-26: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At make table on cookline **Repeat Violation** - From follow-up inspection 2023-10-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer and walk-in cooler - From follow-up inspection 2023-10-26: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site** - From follow-up inspection 2023-10-26: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Near ice machine - From follow-up inspection 2023-10-26: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables in standing water - From follow-up inspection 2023-10-26: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelf on top on low boy cooler in kitchen - From follow-up inspection 2023-10-26: **Time Extended**
14-06-4
30
Oct 24, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face then handled plated food. Operator coached employee on proper hand washing **Corrective Action Taken**
12A-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle naan with bare hands. Cook plating chicken handled with bare hands. Operator coached employee on proper glove usage **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); lamb (48F - Cold Holding); goat (48F - Cold Holding); chickpeas (51F - Cold Holding); cream based sauces (51F - Cold Holding); heavy cream (50F - Cold Holding)in make table across from cook line. Operator states in unit less then four hours and will keep lid closed. Advised that the unit appeared to not be holding temperature **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Buckets in front of sink near ice machine **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in not labeled **Repeat Violation**
02C-02-5
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/ **Warning**
53A-03-7
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen over three compartment sink
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. At make table on cookline **Repeat Violation**
14-09-4
Basic - Food stored on floor. In walk-in freezer and walk-in cooler
08B-38-4
Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Near ice machine
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables in standing water
06-01-5
Basic - Wood food-contact surface not properly sealed. Shelf on top on low boy cooler in kitchen
14-06-4
30
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Received at Proper Temperature
FL-12
37
Oct 31, 2022
Complaint Full
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar operator relabel bottle **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Advised operator to go to www.myfloridalicense.com to print out a new copy of license
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Next to dishwasher in kitchen Cutting board on cook line Operator brought in new ones **Corrected On-Site**
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 water bottle and cell phone above prep area Operator moved to different location **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Raw chicken on floor in walk in freezer Walk in cooler yogurt buckets on floor Operator picked up off floor **Corrected On-Site**
08B-38-4
Basic - Garbage can soiled.
33-17-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives in between units on cook line Advised operator to remove knifes and stored properly **Corrective Action Taken**
10-17-4
Basic - Single-service articles improperly stored. On floor in dining room right side Operator removed and stored properly **Corrected On-Site**
25-05-4
Basic - Unnecessary items stored in garbage enclosure. Prep table and pallet at dumpster area
33-30-4
58
Frequently Asked Questions
When was Curry Mantra last inspected?
The most recent health inspection at Curry Mantra on file is from Oct 21, 2025. The public record contains 11 inspections in total.
What is the most common violation at Curry Mantra?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited nine times, more than any other issue at Curry Mantra.
How does Curry Mantra compare to other restaurants in Orlando?
Curry Mantra most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Curry Mantra's inspection record improved over time?
Yes. Recent inspections at Curry Mantra have averaged around five violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Curry Mantra 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 Mantra inspected?
Based on the inspection history on file, Curry Mantra is inspected around four times per year on average.
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