What is Curry Days's health inspection score?

Curry Days has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Curry Days last inspected?

Curry Days was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Curry Days have?

Curry Days has 35 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Curry Days safe to eat at?

Curry Days has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Curry Days serve?

Curry Days serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Curry Days

Name: Curry Days
Address: 247 JERICHO TURNPIKE, New Hyde Park, 11040
Rating: 83

247 JERICHO TURNPIKE, New Hyde Park

Last Inspected: 3/23/2026

▼Declining

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0Good

American

Better than 22% of american restaurants

Declining

6 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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247 JERICHO TURNPIKE, New Hyde Park, FL 11040

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Violation Timeline

Jul 2024

1 inspections

12 basic

Jul

Jan 2025

2 inspections

2 high priority

12 basic

Mar 2025

1 inspections

1 basic

Mar

Apr 2025

1 inspections

Mar 2026

1 inspections

1 high priority

7 basic

Mar

Inspection History

6 records on file

3 Inspection3 Re-Inspection

Mar 26

Inspection InspectionLatest

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (7)

−14 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

Apr 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−2 pts

Jan 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−4 pts

Jan 25

Inspection Inspection

2 High10 Basic

12 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (10)

−20 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14AInsects, rodents present−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−40 pts

Jul 24

Inspection Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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