Knights Curry Express

11565 University Blvd Ste #4, Orlando, FL 32817 · Permanent Food Service · License 5812209

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 3, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 13 basic (2 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

18 violations found

First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 4 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Shell eggs stored overnight in reach in cooler located in prep area with temperatures of 55°F .
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Shell eggs kept in reach in cooler on prep area with temperatures of 55°F .
- 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.
  Raw chicken stored over fries in reach in freezer.Operator moved.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate1
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Quat test strips
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer in reach in cooler located in cook line. No ambient thermometer in reach in cooler located in prep area.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Multiple buckets of sauce stored on floor in walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in dirty water with temperature of 82°F , water discarded .Corrected On-Site Corrected On-Site
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee peeling onions with no hair net. patient , employee placed hat.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl use to scoop rice , removed. Corrected On-Site Corrected On-Site
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up on reach in cooler located in prep area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Debris on doors in cook line kept
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall behind stove has debris , wall in three compartment.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dust on ceiling tiles in prep area.
  Objectionable odors in bathroom or other areas of the establishment.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Debris on floor behind stove
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.