CURLY'S CARIBBEAN FLAVA
1892 B ABBEY RD, West Palm Beach FL 33415 · 561-310-6453
Last inspected Jun 16, 2026 · 9 visits since October 2023
OCT 23
OCT 24
MAR 25
SEP 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $5,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025034124 | Mar 27, 2025 | Oct 20, 2025 | $2,040 |
| 2--2024070363 | Oct 3, 2024 | Mar 18, 2025 | $400 |
| 2--2022059367 | Dec 7, 2022 | May 10, 2023 | $2,200 |
| 2--2021045079 | Aug 19, 2021 | Apr 15, 2022 | $800 |
Inspection history
9 visits, newest first
Jun 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has outdoor smoker cooker no plan on file. Advised Operator to complete/submit 7005 application and plans to dhr.planreview@myfloridalicense.com.
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At upright double door stainless reach in cooler; cooked rice (60F - Cooling). Operator stated cooling overnight in full, deep container wrapped in plastic, did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At upright double door stainless reach in cooler; cooked rice (60F - Cooling). Operator stated cooling overnight in full, deep container wrapped in plastic, did not reach 41F within 6 hours. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping forehead/rubbing eyes/adjusting glasses then handled clean equipment, clean utensils, pans of food and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee exited establishment through rear door, handled visibly soiled outdoor smoker cooker lid, handled outside door handle to re-enter establishment through rear door then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you" bags used in direct contact with food (peeled/washed/cut onions). Advised Operator to remove onions from non-food grade bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Dining/Order placing area glass door reach in cooler; raw chicken (50F - Cold Holding). At Upright double door stainless; seasoned raw chicken (49F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours. Advised Operator to fully cook chicken (165F) or return to 41F or discard within a total of 4 hours from rising above 41F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen; cooked fish (123F - Cooling 9:00/114F 10:00). Operator stated cooling for approximately 20 minutes, at this rate will not reach 70F within 2 hours. Advised Operator to rapidly cool to 70F within total of 2 hours.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Ryan Golaub certified 1/3/19, expired 1/3/24. Advised Operator to review food manager certification..
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has outdoor smoker cooker no plan on file. Advised Operator to complete/submit 7005 application and plans to dhr.planreview@myfloridalicense.com.
Food (plastic bottles of water, plastic jugs of cooking oil, bags of whole cabbage, bag of washed /cut cabbage, bags of rice) stored on floor. Advised Operator food to be stored at least 6" off floor.
Food stored in a prohibited area. Unsecured glass door refrigerator containing food items not for self service stored next to self service grab and go reach in beverage cooler. Multiple food items stored in public/customer hallway leading to public/customer restroom. Advised Operator of proper food storage/protection.
Sep 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee handled container of dough, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above bag of carrots, discussed with employee who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw chicken (50F - Cold Holding) per operator product not portioned or prepared today and left out of cooler for approximately 30-45 minutes in the morning, discussed with operator to move product to freezer to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked potatoes and bananas (126F - Hot Holding) per operator product prepared on stove and hot held in steam table until served, discussed with employee to reheat product to 165F.
Toxic substance/chemical improperly stored. In kitchen spray bottle of bleach stored above rice, discussed with operator who removed bottle.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed, discussed with employee to install vacuum breaker.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling tiles soiled with black smoke residue, discussed with employees to clean.
Food stored on floor. In kitchen large bag of cut cabbage stored on floor, discussed with employee who removed product from floor.
Mar 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter: jerk chicken (109F - Hot Holding) As per operator, stored since 40 mins prior; cooked goat (102F - Hot Holding) stored since 2 hours. At steam table; stored on top of pans at steam table: cooked cabbage (120F - Hot Holding) as per operator, stored since 15 mins; cooked callaloo (109F - Hot Holding); cooked plantains (112F - Hot Holding) as per operator, stored 2 hours. Advised operator to reheat all items to 165F.
Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Observed: establishment prepares large batches of food. Establishment has on steam table, 1 4 burner stove and 1 6 burner stove. Discussed Time as a public health control with chef.
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch glasses then prepared food at stove top; no hand wash. Chef washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: raw beef stored over coconut milk; items not commercially packaged. Chef stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel cooler: Raw shelled eggs stored above cut bell peppers. At double door stainless steel cooler: Raw goat stored above cut cabbage. Advised chef to store properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel cooler: Raw chicken stored above raw oxtails. Advised chef to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At stainless steel double door reach in cooler: cooked oxtails (52F at 10am- Cooling) As per chef, cooling overnight in cooler. Oxtails did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter: jerk chicken (109F - Hot Holding) As per operator, stored since 40 mins prior; cooked goat (102F - Hot Holding) stored since 2 hours. At steam table; stored on top of pans at steam table: cooked cabbage (120F - Hot Holding) as per operator, stored since 15 mins; cooked callaloo (109F - Hot Holding); cooked plantains (112F - Hot Holding) as per operator, stored 2 hours. Advised operator to reheat all items to 165F.
Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Observed: establishment prepares large batches of food. Establishment has on steam table, 1 4 burner stove and 1 6 burner stove. Discussed Time as a public health control with chef.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products. Probe thermometer not functioning
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ox tail and bean mix (54F - Cooling) in reach in cooler. Item not prepared or portioned today. Operator states item has been cooling overnight. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ox tail and bean mix (54F - Cooling) in reach in cooler. Item not prepared or portioned today. Operator states item has been cooling overnight. See stop sale.
Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed carrots in reach in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (91F-103 - Hot Holding) being held at room temperature with no temperature control for service. Operator states item has been out for less than 1 hour. Operator moved to oven to reheat to 165F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ryan Golaub 1-3-19
Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Establishment preparing large batches of items meant to be kept hot held. 1 steam table, 1 4 burner stove in establishment. Discussed TPHC with operator
No probe thermometer provided to measure temperature of food products. Probe thermometer not functioning
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance not labeled. Operator labels bleach
Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority2 Intermediate7 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle chicken without washing hands. Explained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded carrots in upright cooler in the kitchen and raw shell eggs over cabbage in cooler in dining room both rearranged
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved trash can with gloved hand and handheld chicken without changing gloves. Explained
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/4 chicken 47-51 in the middle in chest freezer,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47 in upright cooler as per employee prepped an hour ago. Moved to chest freezerCooked cabbage 57 cook had it outside for one hour, moved to chest freezer to cool. Not prepared and portioned today
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.. 1/4 chicken 47-51 in the middle in chest freezer, cooling over in tightly covered large container.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.. 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight tightly covered in large container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yuca 114 as per employee 1 hour in there.moved to oven to reheat second temperature 147, curry goat 114 cooked this morning as per employee 1 hour moved to oven second temperature 172
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.. 1/4 chicken 47-51 in the middle in chest freezer, cooling overnight
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Half filled personal beverage bottle stored with and above food in upright cooler.
Employee with no hair restraint while engaging in food preparation. 2 employees handling food without any hair restraint for loose head hair.
Food stored on floor. Several boxes of food stored on floor in hallway leading to restroom.
Time/temperature control for safety food thawed in an improper manner. Thawing chicken at room temperature. Checked 65 f. Employee put chicken in the pot and cooking all the chicken.
Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.