Asian Kabab & Curry
Last inspected: Mar 6, 2026
95
Score
Across the available record, Asian Kabab & Curry has 10 inspections on file, the first dated 2023. The newest entry in the record is dated Mar 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “food protection certificate (FPC) not held by manager or supervisor” is the issue that surfaces most often, recorded seven times.
Compared to the broader Brooklyn restaurant scene, where the average is 77, this is a stronger showing. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 6, 2026
Cycle Inspection / Re-inspection
1 minor violation.
View 1 violation
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
95
Feb 18, 2026
Cycle Inspection / Initial Inspection
7 critical violations. 5 minor violations.
View 12 violations
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Hot tcs food item not held at or above 140 °f.
02B
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
10D
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
27
Sep 26, 2025
Cycle Inspection / Re-inspection
2 critical violations. 1 minor violation.
View 3 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Hot tcs food item not held at or above 140 °f.
02B
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
70
Jun 20, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Hot tcs food item not held at or above 140 °f.
02B
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Thawing procedure improper.
09B
58
Mar 24, 2025
Cycle Inspection / Reopening Inspection
No violations found.
100
Mar 13, 2025
Cycle Inspection / Initial Inspection
7 critical violations. 4 minor violations.
View 11 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (tcs) at required temperatures
05F
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
29
Dec 24, 2024
Cycle Inspection / Re-inspection
9 critical violations. 4 minor violations.
View 13 violations
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Live roaches in facility's food or non-food area.
04M
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Hot tcs food item not held at or above 140 °f.
02B
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
21
Jul 18, 2024
Cycle Inspection / Initial Inspection
4 critical violations. 2 minor violations.
View 6 violations
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
Live roaches in facility's food or non-food area.
04M
Hot tcs food item not held at or above 140 °f.
02B
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Thawing procedure improper.
09B
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
50
Apr 8, 2024
Cycle Inspection / Re-inspection
3 critical violations. 3 minor violations.
View 6 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
55
Sep 14, 2023
Cycle Inspection / Initial Inspection
5 critical violations. 5 minor violations.
View 10 violations
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Live roaches in facility's food or non-food area.
04M
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Current letter grade or grade pending card not posted
20-06
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
10A
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
37
Frequently Asked Questions
When was Asian Kabab & Curry last inspected?
The most recent health inspection at Asian Kabab & Curry on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Asian Kabab & Curry?
Across the inspection record, “food protection certificate (FPC) not held by manager or supervisor” has been cited seven times, more than any other issue at Asian Kabab & Curry.
How does Asian Kabab & Curry compare to other restaurants in Brooklyn?
Asian Kabab & Curry most recently scored 95 out of 100, which is higher than the Brooklyn average of 77.
Has Asian Kabab & Curry's inspection record improved over time?
Results have been roughly steady. Inspections at Asian Kabab & Curry have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Asian Kabab & 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 Asian Kabab & Curry inspected?
Based on the inspection history on file, Asian Kabab & Curry is inspected around four times per year on average.
Nearby Restaurants