Kabob-N-Curry
Last inspected: Jan 27, 2026
78
Score
Going back to 2024, Kabob-N-Curry has three inspections in the public record. Kabob-N-Curry was last inspected on Jan 27, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections show fewer violations than earlier ones, with the latest at three versus 16 before.
The pattern that stands out is physical facilities installed, maintained, & clean, which has been cited five times.
Kabob-N-Curry scores about where you'd expect for a Providence restaurant. The full picture is one of consistent compliance.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Potatoes, and curry chicken observed with date marks exceeding 7 days. Disposed.
3-501.18
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the blender base have an accumulation of food residue, and other debris. The chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Some walls in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
78
Jan 8, 2025
Re-Inspection
1 critical violation. 6 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several items were observed held at 44 degrees Fahrenheit in "Cooler D". Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC relocated food items to the walk-in.
3-501.16(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Numerous working containers of spices are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Inspector observed scoop handles stored touching dry food. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: "Cooler D" located in the kitchen area was not in good repair (not holding food at 41 degrees or below). No foods requiring refrigeration are to be placed in this lowboy until it has been serviced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -blender base; -robot coupe base; -blender table; -can opener base; -old stickers observed on food containers; -Large prep unit; -Small prep unit.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The area behind the building has an accumulation of old wood, litter, and derris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: An accumulation of dust observed in the kitchen on a high wall above food prep area. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
64
Dec 31, 2024
Routine
3 critical violations. 8 major violations. 15 minor violations. 9 corrected on site.
View 26 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: An open container of food was observed in the chest freezer, with a bag of other food in contact with the food. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Kofta, chicken curry, samosas, mirani masala, and chana masal observed with date marks exceeding 7 days. Disposed.
3-501.18
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Rice was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Disposed.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers (powdered soap) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the small line refrigerator in a covered container greater than four inches deep.
3-501.15
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of pink biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A hose was attached to the faucet of the hand washing sink, rendering the sink unusable. A hand-washing sink shall be accessible at all times for employee use. The hose was disconnected, and must be removed from the premises.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A strainer was observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: A whisk and spoons observed stored next to the mop sink in the basement. Equipment and utensils must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-904.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap is used to line shelf in the server area, and twines of plastic wrap are used in areas of the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Drain plugs are lacking for the 3 bay sink.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The refrigerator on the cooking line was not in good repair, not holding food at 41 degrees or below. No foods requiring refrigeration are to be placed in this refrigerator until it has been serviced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: food storage containers blender base blender table can opener base flattop grill table beneath flattop grill The chest freezer has an accumulation of frost and debris. Old stickers and adhesive residue observed on food containers.
4-602.13
Food-contact surfaces: cleaned and sanitized
Inspector notes: The condensate from the walk in refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Proper cold holding temperatures
Inspector notes: The grease recycling barrel has an accumulation of grease and debris.
5-501.110
Physical facilities not cleaned at required frequency
Inspector notes: The area behind the building has an accumulation of old wood, litter, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The area behind the kitchen hand sink and 3 bay sink is in poor repair, with pieces of old wood used as spacers, with gaps. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls and window ledges in the kitchen have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen and basement storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, chicken tikka, raw chicken , raw lamb, and chicken & cheese observed held at 44-82 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken at 82 degrees was disposed of, and other foods were placed in the blast chiller to rapidly chill.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Numerous working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Bags of rice observed stored on shelves next to the mop sink in the basement.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
14
Frequently Asked Questions
When was Kabob-N-Curry last inspected?
The most recent health inspection at Kabob-N-Curry on file is from Jan 27, 2026. The public record contains three inspections in total.
What is the most common violation at Kabob-N-Curry?
Across the inspection record, physical facilities installed, maintained, & clean has been cited five times, more than any other issue at Kabob-N-Curry.
How does Kabob-N-Curry compare to other restaurants in Providence?
Kabob-N-Curry most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Kabob-N-Curry's inspection record improved over time?
Yes. Recent inspections at Kabob-N-Curry have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 16 previously.
What does a low risk rating mean?
A low risk rating at Kabob-N-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.
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