Curry Guys

813 Lomax St, Jacksonville, FL 32204 · Permanent Food Service · License 2616550

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 5 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
2 high priority (fixed by the Oct 5 follow-up, 2 repeats), 2 intermediate, 5 basic (2 repeats)
-23
Administrative complaint on Sep 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Sep282026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitOct 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken 55°F, rice 59°F, milk 55, curry sauce 57°F at callback inspection. Per manager this morning the temperature was 36-38°F
Official report, on the Florida DBPR website
First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  chicken (56°F - Cold Holding); cheese (54°F - Cold Holding); milk (55°F - Cold Holding); tofu (56°F - Cold Holding food items stored in the walk in cooler. Per employee they checked the temperatures this morning at 41-43°F. Once they start opening the cooler the temperature rises. The temperatures on the food that was delivered today are 41°F or below.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shrimp over fries in reach in freezer.
  Repeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with food debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand sink near triple sink.
Basic5
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave soiled with food debris on Cooks line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters are soiled with grease build up.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Near back door.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Purse near dry storage food items, employee moved purse.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.