Curry Point

• resultPass w/ Conditions
• critical violations5
• last inspectedMarch 7, 2019
• address3913 N Sheridan Rd, Chicago 60613

Is Curry Point clean?

Curry Point is currently listed as closed by Chicago Department of Public Health, as of its inspection on March 7, 2019. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Curry Point?

These are the violations recorded at the most recent inspection on March 7, 2019, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Person In Charge Present, Demonstrates Knowledge, And Performs Duties • NO PERSON IN CHARGE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
• 📋certified manager paperwork missingcritical
  City Of Chicago Food Service Sanitation Certificate • NO PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE DURING THE INSPECTION AND WHILE TCS FOODS WERE BEING PREPARED. INSTRUCTED SUCH A PERSON BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED NO PAPER TOWELS AVAILABLE AT THE KITCHEN HAND WASHING SINK. EMPLOYEE OBTAINED DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
• 🍽️food left unprotected
  Food Separated And Protected • OBSERVED THREE CASES OF RAW CHICKEN STORED ON TOP CONTAINERS OF PREPARED SAUCES IN THE WALK-IN COOLER. CUT, RAW PREPARED CHICKEN IN A BOWL ON SHELVING ABOVE PREPARED SAUCES AND DOZENS OF CONTAINERS OF RAW EGGS ALSO STORED ABOVE ASSORTED PREPARED FOODS INSIDE THE WALK-IN COOLER. MANAGEMENT REMOVED ALL FOODS AND RE-ARRANGED RAW CHICKEN AND EGGS TO THE BOTTOM SHELVING. INSTRUCTED TO PROPERLY STORE ALL RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• 🧽surfaces not properly sanitized
  Food-Contact Surfaces: Cleaned & Sanitized • OBSERVED EMPLOYEE WASHING DISHES AT THE THREE COMPARTMENT SINK WITH OUT THE SINK BEING SET TO PROPERLY WASH, RINSE AND SANITIZE. EMPLOYEE USING A SMALL BUCKET AND SPONGE TO WASH AND NO SANITIZER BEING USED FOR A FINAL RINSE AT SINK . INSTRUCTED TO PROPERLY SET SINK WITH SANITIZER. RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • OBSERVED UNATTENDED RAW CHICKEN IN A BOWL, COVERED, ON A PREP TABLE AT AN IMPROPER TEMPERATURE OF 49.3F. INSTRUCTED ALL COLD FOODS MUST BE HELD COLD AT 41F OR BELOW. CHICKEN DISCARDED. APPROXIMATELY 2 LBS WITH A VALUE OF $5.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• 🧊food not cooled down right
  Proper Date Marking And Disposition • ALL PREPARED TCS READY TO EAT FOODS MUST BE PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
• 🧪toxic chemicals mishandled
  Compliance With Variance/Specialized Process/Haccp • EMPLOYEE STATES THE YOGURT OBSERVED ON PREMISES TO BE HOME MADE AND PREPARED ON SITE. NO VARIANCE OR HACCP PLAN ON SITE FOR YOGURT. MUST PROVIDE. APPROXIMATELY 15 LBS WITH AN ESTIMATED VALUE OF $50.00 DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
• ⚠️Variance Obtained For Specialized Processing Methods • NO VARIANCE DOCUMENTATION ON SITE FOR HOME MADE YOGURT PREPARED ON SITE. MUST OBTAIN. PRIORITY FOUNDATION VIOLATION SEE VIOLATION #29 FOR CITATION.
  Variance Obtained For Specialized Processing Methods • NO VARIANCE DOCUMENTATION ON SITE FOR HOME MADE YOGURT PREPARED ON SITE. MUST OBTAIN. PRIORITY FOUNDATION VIOLATION SEE VIOLATION #29 FOR CITATION.
• ⚠️Approved Thawing Methods Used • OBSERVED RAW, FROZEN LAMB BEING IMPROPERLY THAWED IN A BUCKET OF STANDING WATER ON THE FLOOR. INSTRUCTED TO PROPERLY THAW UNDER COLD RUNNING WATER OR UNDER REFRIGERATION. EMPLOYEE REMOVED.
  Approved Thawing Methods Used • OBSERVED RAW, FROZEN LAMB BEING IMPROPERLY THAWED IN A BUCKET OF STANDING WATER ON THE FLOOR. INSTRUCTED TO PROPERLY THAW UNDER COLD RUNNING WATER OR UNDER REFRIGERATION. EMPLOYEE REMOVED.
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • ALL BULK FOOD CONTAINERS MUST BE LABELED.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • OBSERVED ALL BULK FOOD CONTAINERS DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN. • MISSING LID FOR BULK RICE CONTAINER. MUST PROVIDE.
  Contamination Prevented During Food Preparation, Storage & Display • OBSERVED ALL BULK FOOD CONTAINERS DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN. • MISSING LID FOR BULK RICE CONTAINER. MUST PROVIDE.
• ⚠️Personal Cleanliness • OBSERVED FOOD HANDLERS WITH EXCESSIVE, ENCRUSTED FOOD SPLATTER ON CLOTHING AND SHOES. INSTRUCTED TO WEAR CLEAN CLOTHING AND SHOES WHILE PREPARING FOODS.
  Personal Cleanliness • OBSERVED FOOD HANDLERS WITH EXCESSIVE, ENCRUSTED FOOD SPLATTER ON CLOTHING AND SHOES. INSTRUCTED TO WEAR CLEAN CLOTHING AND SHOES WHILE PREPARING FOODS.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • ALL WIPING CLOTHS IN FOOD PREPARATION AREA MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
• ⚠️In-Use Utensils: Properly Stored • MUST PROVIDE PROPER LADLES WITH HANDLES FOR BULK SAUCES INSIDE THE COOKS LINE COOLER. MUST NOT USE PLASTIC CUPS THAT SUBMERGE INTO THE SAUCE.
  In-Use Utensils: Properly Stored • MUST PROVIDE PROPER LADLES WITH HANDLES FOR BULK SAUCES INSIDE THE COOKS LINE COOLER. MUST NOT USE PLASTIC CUPS THAT SUBMERGE INTO THE SAUCE.
• ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • MUST NOT STORE CLEAN DISHES, LINENS, UTENSILS OR GLASSWARE IN WASHROOM.
  Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • MUST NOT STORE CLEAN DISHES, LINENS, UTENSILS OR GLASSWARE IN WASHROOM.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • MUST NOT USE TIN FOIL AS LINER FOR SHELVING ON THE COOKS LINE. MUST BE A SMOOTH, CLEANABLE SURFACE.
• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • WASHROOM ON PREMISES BEING USED AS A STORAGE ROOM MUST BE MAINTAINED AS A RESTROOM WITH WORKING SINK, TOILET, HOT AND COLD RUNNING WATER. SOAP/PAPER TOWELS AND FLUSHING TOILET.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT AND DEBRIS, UNDER ALL SHELVING, EQUIPMENT, SINKS ETC. MUST CLEAN AND MAINTAIN. • RAW WOODEN BASEBOARD FLOOR COVING THROUGHOUT THE KITCHEN MUST BE PAINTED/SEALED. • MISSING/DAMAGED FLOOR TILES AT THE THREE COMPARTMENT SINK AND UNDER METAL PREP TABLE. HOLES IN THE WALL BASEBOARD UNDER THE THREE COMPARTMENT SINK. DAMAGED, CHIPPING WALL PLASTER AT THE KITCHEN HAND WASHING SINK. MUST REPAIR/REPLACE/SEAL ALL. • EXCESSIVE DUST AND DIRT ON ALL CEILING VENTS THROUGHOUT THE DINING ROOM. MUST CLEAN AND MAINTAIN.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • INADEQUATE LIGHTING IN THE FRONT AREA OF THE KITCHEN ABOVE THE COOKS LINE. MUST PROVIDE GREATER INTENSITY OF LIGHTING. • MISSING LIGHT SHIELD IN THE FRONT KITCHEN ABOVE THE COOKS LINE. MUST REPLACE.
  Adequate Ventilation & Lighting; Designated Areas Used • INADEQUATE LIGHTING IN THE FRONT AREA OF THE KITCHEN ABOVE THE COOKS LINE. MUST PROVIDE GREATER INTENSITY OF LIGHTING. • MISSING LIGHT SHIELD IN THE FRONT KITCHEN ABOVE THE COOKS LINE. MUST REPLACE.
• ⚠️All Food Employees Have Food Handler Training • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  All Food Employees Have Food Handler Training • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
• 🥜allergen training missing
  Allergen Training As Required • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

When was Curry Point last inspected?

Curry Point has 15 inspections on record going back to January 8, 2014. The 12 most recent are shown below.

Curry Point vs Lake View

Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 0% of them.

Other spots in Lake View

• ✓! Rocks Lakeview
  mid · September 4, 2025
• ✓ Rocks Lakeview
  clean · March 5, 2014
• ✓! Butcher's Tap
  mid · April 8, 2026
• ✓ The Wheel House Wrigleyville
  clean · April 10, 2014
• ✓ 7-Eleven
  clean · March 4, 2014
• ✓! 7-Eleven
  mid · November 17, 2023

See every restaurant inspection in Lake View →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated March 7, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.