TASTE OF CURRY
10140 US HWY 19, Port Richey FL 34668
Last inspected Mar 27, 2026 · 9 visits since January 2024
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.
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
Food-contact surface soiled with food debris, mold-like substance or slime.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
Food-contact surface soiled with food debris, mold-like substance or slime.
No hot running water at three-compartment sink. 75F No hot water in establishment. Operator states that water heater is broken. Plans to install tankless heater.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink 72F. No hot water for establishment. Operator states that water heater is broken. Plans to install tankless heater.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
Food-contact surface soiled with food debris, mold-like substance or slime.
No hot running water at three-compartment sink. 75F No hot water in establishment. Operator states that water heater is broken. Plans to install tankless heater.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink 72F. No hot water for establishment. Operator states that water heater is broken. Plans to install tankless heater.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler on cook line -heavy cream (45F - Cold Holding), moved to other cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler and on top of cooler Top of stove
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler in back of kitchen - raw shrimp over butter, sauces, moved to bottom shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of refrigerator Top of stove Wok up bowl and table
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In glass door cooler in kitchen- raw chicken over raw beef, operator moved chicken to bottom.
Stop Sale issued on time/temperature control for safety food due to temperatures abuse. In reach in cooler on cook line - canned artichoke hearts (57F - Cold Holding); brown gravy (58F - Cold Holding) mozzarella cheese (48F - Cold Holding) cooked rice (55F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - canned artichoke hearts (57F - Cold Holding); brown gravy (58F - Cold Holding) mozzarella cheese (48F - Cold Holding) cooked rice (55F - Cold Holding)
Handwash sink not accessible for employee use at all times. Plastic jug, box of baking soda in sink, trash can in front of sink, operator removed all.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Stove top Reach in cooler on cook line
Cutting board has cut marks and is no longer cleanable. Multiple
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler at front counter- soup (45F - Cold Holding); rice 45 (45F - Cold Holding), operator moved to freezer In reach in cooler on cook line - shredded white cheese (46F - Cold Holding); chick peas (44F - Cold Holding)moved to freezer
Toxic substance/chemical improperly stored. Chemical spray bottle over prep table
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Stove top Reach in cooler on cook line
No soap provided at handwash sink. On cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken, soup made 3 days ago
Cutting board has cut marks and is no longer cleanable. Multiple
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
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.