New York City, NY - Food safety inspectors found regulatory violations at Curry Heights during an inspection on 08/11/2025.
Curry Heights is positioned at 151 Remsen Street in the Brooklyn Heights area, drawing neighborhood patrons and tourists.
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The inspection report documents: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 06c. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transport." Health officials note that these violations need attention to maintain proper compliance.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| NTA | BK09 |
| STREET | REMSEN STREET |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| Council District | 33 |
| CAMIS | 50092553 |
| BBL | 3002500019 |
| Community Board | 302 |
| RECORD DATE | 08/15/2025 |
| Longitude | -73.9922360578 |
| GRADE DATE | 08/11/2025 |
| CUISINE DESCRIPTION | Indian |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 13 |
| INSPECTION DATE | 08/11/2025 |
| BUILDING | 151 |
| ZIPCODE | 11201 |
| PHONE | 7182609000 |
| BIN | 3002101 |
| GRADE | A |
| Census Tract | 000900 |
| Latitude | 40.693464891033 |
| DBA | CURRY HEIGHTS |
| VIOLATION CODES | 02B; 06C |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 11, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.