How many health inspections has Curry Leaves in Tampa had?

Curry Leaves in Tampa has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Curry Leaves in Tampa ever been shut down?

No, Curry Leaves in Tampa has no emergency closures on record with Florida DBPR.

How many inspections has Curry Leaves in Tampa had?

Curry Leaves in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Curry Leaves in Tampa find?

Curry Leaves in Tampa was most recently inspected by FDACS on March 10, 2023 (Met Inspection Requirements).

Has Curry Leaves in Tampa had any stop-sale or stop-use orders?

No, Curry Leaves in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Curry Leaves in Tampa

4843 W Kennedy Blvd, Tampa, FL 33609

Hillsborough County · Food Service
Owner: Kennedy Mart
DBPR License: MFD3952278
FDACS Estab #: 369788

Overview

Curry Leaves in Tampa has been inspected twice since February 2023, accumulating 24 violations across both inspections. The facility has not experienced emergency closures or disciplinary action. Both inspections revealed high-priority violations involving temperature control failures and cross-contamination risks. On February 24, 2023, the facility was found operating with an expired food permit and cited for 18 violations, including raw chicken stored over raw shrimp in a cooler, dishes washed without sanitizing, and multiple ready-to-eat foods held between 44–72°F instead of the required 41°F or below. Cleaning chemicals were also stored directly over food in the outside storage area and over soda in the back storage room. On March 10, 2023, a follow-up inspection documented 6 violations, including raw fish stored above cooked chicken, rice held at 100°F instead of 135°F or above, tofu and chicken curry at 50°F and 49°F respectively, and chemicals again stored over food. The facility corrected all cited violations on-site during both inspections, including rearranging raw foods by required cook-out temperature, sanitizing equipment, quick-chilling out-of-temperature foods to 41°F or below, and relocating chemicals to proper storage. The most recent inspection on March 10, 2023 was completed after the facility met inspection requirements.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

2FDACS Insp.

Last inspected FDACS: March 10, 2023

Curry Leaves in Tampa: Comparison to Hillsborough County Averages

This Facility 0 violations / inspection 0 violations per inspection

Hillsborough County Avg 5.74 violations / inspection 5.74 county average

This Facility 0 emergency closures 0 closures

Hillsborough County Avg 0.25 closures / facility 0.25 county average

Curry Leaves in Tampa: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 2 inspections

Mar 10, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . SAJI MATHEW, PERSON IN CHARGE PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Back kitchen area: Raw fish stored over cooked chicken in walk-in cooler. COS: Raw fish moved as needed to prevent cross contamination. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Kitchen area: Internal temperature of rice held in hot holding measures 100 F. COS: Rice placed in holding unit less than 1 hour prior reheated to measure 165 F for 15 seconds before placing in proper hot holding. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen area: Internal temperatures of tofu and chicken curry held in prep cooler measures 50 F and 49 F respectively. COS: Out of temperature foods placed in prep cooler less than 2 hours prior quick chilled to 41 F or less before returning to cold holding. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Outside storage area: cleaning chemicals stored over food in storage container. COS: Chemicals moved to safe chemical storage. x Print Date: 3/10/2023 Page 1 of 3

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen area: Food employees not wearing hair restraints or beard guards. o

6-201.13 Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13

Restaurant back processing room: Cement floor not sealed. o

Feb 24, 2023 — Operating Without a Valid Food Permit; Re-Inspection Required· 18 violations· Re-Inspection Required

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: Guidance for written procedures for the clean-up of vomiting and diarrheal events document, Dish washing guide, Employee Health Guidelines and reporting agreement provided. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit

Risk-Based Violations

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Back kitchen area: Raw chicken stored over raw shrimp in double door cooler. COS: Raw foods rearranged in cooler by required cook out temperature as needed. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Warewashing area: Observed employee wash and rinse dishes without sanitizing step. COS: Proper strength sanitizer solution prepared in Sanitizing basin. Dishes cleaned and sanitized before air drying. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Back processing area: Food contact surface of prep table used for cutting foods not cleaned and sanitized every 4 hours of continuous use. COS: Processing table cleaned and sanitized during inspection. 4 hour cleaning and sanitizing requirements and method reviewed with person in charge. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions relating to foodborne illness. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen area: Internal temperatures of cooked onions, tofu, chicken curry, cheese, half and half, diced tomatoes and creamer measures between 44 - 72 F. All out of temperature foods placed in prep cooler less than 2 hours quick chilled to 41 F or less in freezer before returning to cold holding. x

Outside storage area: cleaning chemicals stored over food in storage container. COS: Chemicals moved to safe chemical storage. Store back storage room: Cleaning chemicals stored over soda. Restaurant area: cleaning and germicide stored on drain board at three compartment sink. COS: Chemicals moved to chemical storage as needed. x

74 Retailer selling hemp extract intended for inhalation did not post a clear and conspicuous sign directly adjacent to the display of the product which states: "THE SALE OF HEMP EXTRACT INTENDED FOR INHALATION TO PERSONS UNDER THE AGE OF 21 IS PROHIBITED, PROOF OF AGE IS REQUIRED FOR PURCHASE". 5K-4.034(8)(a), F.A.C.

Store service counter: No age restriction signage posted for hemp extract intended for inhalation. o

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Restaurant back processing area: No paper towels at handwashing sink. COS: Paper towels supplied at hand sink. x Print Date: 2/25/2023 Page 1 of 5 13 P Citation Description: Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P Observation: Back prep area: Raw chicken and fish stored over ready to eat cooked foods in double door cooler. COS: Raw foods moved as needed to prevent cross contamination. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager. o Print Date: 2/25/2023 Page 2 of 5

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen area: No common name on working containers of herbs and spices. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Restaurant back processing area: Large hole in wall behind ice maker open to outside with plumbing and electrical lines coming into building. No solid door leading to outside, screen door only. o

Kitchen area: Food employees not wearing hair restraints or beard guards. o

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Kitchen area: Food employees wearing wrist bands. o

3-304.12(C)(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)

Kitchen area: Spoons used for stirring foods at stove stored in stagnant room temperature water between use. COS: Spoons stored in clean dry container between use for maximum of 4 hours. x

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen area: Bowls without handles used to scoop herbs. COS: plastic bowls removed from food containers. x

Restaurant back processing room: Cement floor not sealed. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back processing room: Dust and grime on wall and electrical boxes behind and over processing table. o

99 Expired Permit- The food establishment is operating without a valid food permit. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

Establishment is operating without a 2023 food permit. o

Curry Leaves in Tampa: Frequently Asked Questions

How many health inspections has Curry Leaves in Tampa had?: Curry Leaves in Tampa has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Curry Leaves in Tampa ever been shut down?: No, Curry Leaves in Tampa has no emergency closures on record with Florida DBPR.
When was Curry Leaves in Tampa last inspected?: Curry Leaves in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 10, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Curry Leaves in Tampa had?: Curry Leaves in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Curry Leaves in Tampa find?: Curry Leaves in Tampa was most recently inspected by FDACS on March 10, 2023 (Met Inspection Requirements).
Has Curry Leaves in Tampa had any stop-sale or stop-use orders?: No, Curry Leaves in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Curry Leaves in Tampa?: The most frequently cited FDACS violations at Curry Leaves in Tampa are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 7-201.11: Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 P; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.
Does Curry Leaves in Tampa have any repeat violations?: Yes, Curry Leaves in Tampa has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 7-201.11: Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 P; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.