CURRY MANTRA
6127 WESTWOOD BLVD, Orlando FL 32821
Last inspected Oct 21, 2025 · 9 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
SEP 24
MAR 25
JUN 25
OCT 25
▼ IMPROVING
5 inspections trending up, 31 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (49F - Cold Holding) operator discarded. In berate cooler behind front counter
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked in walkin cooler
Cutting board has cut marks and is no longer cleanable. On cookline
Ice buildup in low boy cooler in kitchen
In-use knife/knives stored in cracks between pieces of equipment. Knife at make table in kitchen
Jun 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At ice machine
Cutting board has cut marks and is no longer cleanable. On cookline
In-use knife/knives stored in cracks between pieces of equipment. On cookline
Working containers of food removed from original container not identified by common name. Sugar bin in kitchen
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (49F - Cold Holding) operator discarded. In berate cooler behind front counter
Bowl or other container with no handle used to dispense food. Deli container in rice cooker, in sugar Ben
Cutting board has cut marks and is no longer cleanable. On cookline
Ice scoop handle in contact with ice. In kitchen ice machine
In-use knife/knives stored in cracks between pieces of equipment. On cookline left of make table
No conspicuously located ambient air temperature thermometer in holding unit. In front beverage cooler
Standing water or very slow draining water in handwash sink. Next to ice machine
Working containers of food removed from original container not identified by common name. Sugar bin next to ice machine
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table on cookline
Handwash sink not accessible for employee use at all times. In kitchen, wedged between ice machine and refrigerator. Cannot be accessed
No paper towels or mechanical hand drying device provided at handwash sink. At front counter
No soap provided at handwash sink. Near dish, at front counter
Bowl or other container with no handle used to dispense food. Deli container in rice cooker
In-use knife/knives stored in cracks between pieces of equipment. On cookline left of make table
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. In low boy under microwave
Time/temperature control for safety food thawed in an improper manner. Chicken in standing water
Working containers of food removed from original container not identified by common name. Sugar bin next to ice machine
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate12 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in.
Buildup of food debris/soil residue on equipment door handles. Microwaves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of prep area across from kettles.
Current Hotel and Restaurant license not displayed. Alcohol license displayed.
Cutting board has cut marks and is no longer cleanable. Make table cookline.
Employee personal food not properly identified and segregated from food to be served to the public. Bottle of drinks in 2 door across from kettles. Operator labeled.
Equipment in poor repair. Gasket on reach in door on make line on cookline. Freezer door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. Operator replaced water and put on grill to get to temperature.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 lights over hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink by ware washing area. Hood and vents very soiled.
Standing water in bottom of reach-in-cooler. Front counter where bottle drinks are.
Stored food not covered. Cooked chicken, cooked onions in walk in cooler.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 1 high priority.
1 High priority4 Intermediate17 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in.
Handwash sink not accessible for employee use at all times. Hand sink by ice machine blocked by container.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any 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. Bottle of degreaser and bleach in kitchen.
Buildup of food debris/soil residue on equipment door handles. Microwaves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of prep area across from kettles.
Current Hotel and Restaurant license not displayed. Alcohol license displayed.
Cutting board has cut marks and is no longer cleanable. Make table cookline.
Employee personal food not properly identified and segregated from food to be served to the public. Bottle of drinks in 2 door across from kettles. Operator labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep area front counter 2 open bottles of water.
Equipment in poor repair. Gasket on reach in door on make line on cookline. Freezer door.
Food stored on floor. Bag of onions in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. Operator replaced water and put on grill to get to temperature.
Insect control device installed over food preparation area. Over to go containers, microwave and bowls by refrigerator. Operator removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 lights over hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink by ware washing area. Hood and vents very soiled.
Single-service articles not stored inverted or protected from contamination. To go containers in kitchen.
Standing water in bottom of reach-in-cooler. Front counter where bottle drinks are.
Stored food not covered. Cooked chicken, cooked onions in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Pan of frozen cooked chicken sitting out at room temperature to thaw. Operator put back in walk in cooler.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face then handled plated food. Operator coached employee on proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle naan with bare hands. Cook plating chicken handled with bare hands. Operator coached employee on proper glove usage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); lamb (48F - Cold Holding); goat (48F - Cold Holding); chickpeas (51F - Cold Holding); cream based sauces (51F - Cold Holding); heavy cream (50F - Cold Holding)in make table across from cook line. Operator states in unit less then four hours and will keep lid closed. Advised that the unit appeared to not be holding temperature
Handwash sink not accessible for employee use at all times. Buckets in front of sink near ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in not labeled
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen over three compartment sink
Cutting board has cut marks and is no longer cleanable. At make table on cookline
Food stored on floor. In walk-in freezer and walk-in cooler
Ice scoop handle in contact with ice. Behind bar
No handwashing sign provided at a hand sink used by food employees. Near ice machine
Time/temperature control for safety food thawed in an improper manner. Vegetables in standing water
Wood food-contact surface not properly sealed. Shelf on top on low boy cooler in kitchen
Oct 26, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face then handled plated food. Operator coached employee on proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle naan with bare hands. Cook plating chicken handled with bare hands. Operator coached employee on proper glove usage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); lamb (48F - Cold Holding); goat (48F - Cold Holding); chickpeas (51F - Cold Holding); cream based sauces (51F - Cold Holding); heavy cream (50F - Cold Holding)in make table across from cook line. Operator states in unit less then four hours and will keep lid closed. Advised that the unit appeared to not be holding temperature
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/
Handwash sink not accessible for employee use at all times. Buckets in front of sink near ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in not labeled
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen over three compartment sink
Cutting board has cut marks and is no longer cleanable. At make table on cookline
Food stored on floor. In walk-in freezer and walk-in cooler
Ice scoop handle in contact with ice. Behind bar
No handwashing sign provided at a hand sink used by food employees. Near ice machine
Time/temperature control for safety food thawed in an improper manner. Vegetables in standing water
Wood food-contact surface not properly sealed. Shelf on top on low boy cooler in kitchen
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped face then handled plated food. Operator coached employee on proper hand washing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle naan with bare hands. Cook plating chicken handled with bare hands. Operator coached employee on proper glove usage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); lamb (48F - Cold Holding); goat (48F - Cold Holding); chickpeas (51F - Cold Holding); cream based sauces (51F - Cold Holding); heavy cream (50F - Cold Holding)in make table across from cook line. Operator states in unit less then four hours and will keep lid closed. Advised that the unit appeared to not be holding temperature
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/
Handwash sink not accessible for employee use at all times. Buckets in front of sink near ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in not labeled
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen over three compartment sink
Cutting board has cut marks and is no longer cleanable. At make table on cookline
Food stored on floor. In walk-in freezer and walk-in cooler
Ice scoop handle in contact with ice. Behind bar
No handwashing sign provided at a hand sink used by food employees. Near ice machine
Time/temperature control for safety food thawed in an improper manner. Vegetables in standing water
Wood food-contact surface not properly sealed. Shelf on top on low boy cooler in kitchen
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.