Taste of Curry
Last inspected: Mar 27, 2026
78
Score
Public records show 11 inspections at Taste of Curry stretching back to 2022. The latest inspection on file is from Mar 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around two violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average is 80, putting Taste of Curry squarely in typical territory. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 **Warning** - From follow-up inspection 2026-03-19: **Time Extended** - From follow-up inspection 2026-03-27: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-19: Cutting board stained **Time Extended** - From follow-up inspection 2026-03-27: **Time Extended**
22-02-4
78
Mar 19, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 **Warning** - From follow-up inspection 2026-03-19: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-19: Cutting board stained **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 75F No hot water in establishment. Operator states that water heater is broken. Plans to install tankless heater. **Warning** - From follow-up inspection 2026-03-19: No hot water for establishment Operator states that it will be repaired in a few days. **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink 72F. No hot water for establishment. Operator states that water heater is broken. Plans to install tankless heater. **Warning** - From follow-up inspection 2026-03-19: No hot water for establishment. Operator states that it will be repaired in a few days. **Time Extended**
27-16-4
64
Mar 17, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 **Warning**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation** **Warning**
22-02-4
Intermediate - No hot running water at three-compartment sink. 75F No hot water in establishment. Operator states that water heater is broken. Plans to install tankless heater. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink 72F. No hot water for establishment. Operator states that water heater is broken. Plans to install tankless heater. **Warning**
27-16-4
64
Jun 3, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler on cook line -heavy cream (45F - Cold Holding), moved to other cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler and on top of cooler Top of stove **Repeat Violation**
22-02-4
67
Jan 2, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler in back of kitchen - raw shrimp over butter, sauces, moved to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of refrigerator Top of stove Wok up bowl and table
22-02-4
78
May 23, 2024
Routine - Food
No violations found.
100
May 20, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - canned artichoke hearts (57F - Cold Holding) ; brown gravy (58F - Cold Holding) mozzarella cheese (48F - Cold Holding) cooked rice (55F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperatures abuse. In reach in cooler on cook line - canned artichoke hearts (57F - Cold Holding) ; brown gravy (58F - Cold Holding) mozzarella cheese (48F - Cold Holding) cooked rice (55F - Cold Holding); **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In glass door cooler in kitchen- raw chicken over raw beef, operator moved chicken to bottom. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Plastic jug, box of baking soda in sink, trash can in front of sink, operator removed all. **Corrected On-Site** **Warning**
31A-09-4
58
Jan 19, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Stove top Reach in cooler on cook line **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
14-09-4
86
Jan 4, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler at front counter- soup (45F - Cold Holding); rice 45 (45F - Cold Holding), operator moved to freezer In reach in cooler on cook line - shredded white cheese (46F - Cold Holding); chick peas (44F - Cold Holding)moved to freezer **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over prep table **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Stove top Reach in cooler on cook line **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. On cook line **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken, soup made 3 days ago **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple **Warning**
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line **Repeat Violation** **Warning**
22-16-4
50
Jun 13, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
58
Nov 14, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can and ladder in front of hand sink in kitchen, items removed from hand sink **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers
05-09-4
Basic - Floor soiled/has accumulation of debris. Floors walls and ceilings soiled in kitchen
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on **Corrected On-Site**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
61
Frequently Asked Questions
When was Taste of Curry last inspected?
The most recent health inspection at Taste of Curry on file is from Mar 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Taste of Curry?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Taste of Curry.
How does Taste of Curry compare to other restaurants in Port Richey?
Taste of Curry most recently scored 78 out of 100, which is about the same as the Port Richey average of 80.
Has Taste of Curry's inspection record improved over time?
Results have been roughly steady. Inspections at Taste of Curry have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Taste of Curry 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 Taste of Curry inspected?
Based on the inspection history on file, Taste of Curry is inspected around three times per year on average.
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