Curry Island Indian Kitchen
1120 S 14 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501055
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection7 high priority (2 fixed by the Jul 30 follow-up, 5 fixed on the spot, 4 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (3 repeats); basic violations cost 12 at most-47
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 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 - First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed six (6) vacuum packaged salmon in reach in cooler fully thawed out.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach in cooler, fish curry (46°F - Cold Holding); fish Rogan (48°F - Cold Holding); fish moly (47°F - Cold Holding). All products were out to be used hour prior then put back into reach in cooler. Operator put ice on products.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer, raw fish stored over portions of cooked chicken wings. Operator began to rearrange.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler on cook line, pan of raw chicken stored above portions of cooked chicken. Operator moved raw chicken to bottom. Also, in stand up reach in cooler, raw chicken over ready to eat vegetables. Operator to bottom of cooler. Also, I stand up reach in cooler raw fish stored over boxes of ready to eat samosa puff pastries. Operator moved fish below ready to eat food.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed brown paper towel used as liner in pan of herb in reach in cooler. Operator discarded liner and product.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect in kitchen near prep table.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of windex on top shelf of cook line with food products. Employee removed bottle. Also, sugar and sweet & low packets in dry storage/office stored under chemical bottles. Operator moved packets.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple items in reach in cooler on cook line cooked prior and not date marked. Operator began to label.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on cook line stained.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In three large white tubs in dry storage/office of sugar, flour and rice not labeled. Operator added labels to containers. Also, on cook line, two containers of breading not labeled. Operator added labels.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed three boxes of lamb meat sitting out at room temperature to thaw. Operator had employee start moving to sink to thaw under cold water.
Fixed on the spotRepeat violation
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed six (6) vacuum packaged salmon in reach in cooler fully thawed out.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handles of scoop touching sugar in large white tub in dry storage. Operator removed handle from product. Also, in small containers on cook line of breading handles of scoop touching product. Operator removed handles from product.
Fixed on the spot
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Rice scoop stored in rice cooker with handle touching rice. Operator removed scoop from warmer.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Three tongs in door of oven on cook line. Employee removed tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry storage/office, to go bowl in large white tub of flour used as scoop. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on multiple reach in coolers/reach in freezer stained or torn.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On expo side of line, to go ramekins and to go lids not inverted. Operator flipped.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Dumpster missing drain plug.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles throughout kitchen not smooth and easily cleanable.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.