KURIOUS KIDS

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Inspection history

1. Sep 8, 2025

   ✓

2. Aug 30, 2023

   ✓

3. Nov 22, 2021

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

4. Jul 24, 2019

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non food contact surfaces of equipment not clean

5. Jan 23, 2017

   ✓

6. Dec 2, 2014

   ✕
   2 violations

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Non food contact surfaces of equipment not clean

7. Jul 3, 2013

   ✓
   1 violation

   • Hair is improperly restrained

8. Jun 7, 2011

   ✓
   3 violations

   • Hair is improperly restrained
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Single service items reused, improperly stored, dispensed, not used when required

9. Jun 15, 2009

   ✓
   4 violations

   • Food 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)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

10. Dec 18, 2006

    ✕
    3 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)