Curry Leaf Indian Market & Eatery
Last inspected: Sep 2, 2025
64
Score
Curry Leaf Indian Market & Eatery, located at 4990 S Gilbert Rd in Chandler, AZ, underwent a moderate risk inspection on September 2, 2025. This inspection identified two critical, one major, and one minor violation. The facility has a history of mostly low-risk inspections across its two recorded evaluations.
2
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Sep 2, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
64
May 14, 2025
Routine
No violations found.
100
Violations — Sep 2, 2025 Inspection
No certified food protection manager
Inspector notes: Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed a bottle of chemicals, a metal scrub brush, and a metal container sitting in the basin of the hand wash sink. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing
5-205.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken stored above ginger, and RTE vegetables located in the walk-in cooler. Also observed raw shrimp above RTE vegetables located in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed biryani (rice) sitting out at room temperature in two large metal pots with an internal temperature range of 55F-51F. Per PIC, the rice has been out at room temperature for 6 hours. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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