PERSIS INDIAN GRILL
1042-44 E HWY 50, Clermont FL 34711 · 352-432-3180
Last inspected Feb 5, 2026 · 7 visits since November 2023
APR 24
SEP 24
APR 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -queso in walk in cooler dated 3/21/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate17 Basic
What the inspector wrote — 21 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened packages of chicken over swai fish in upright reach in freezer, operator moved chicken to the bottom
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of reach in coolers on cook line -can opener
No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -mango yogurt beverage in front counter
Show the remaining 17 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. -utensils on dish storage rack not going all one direction
Cloth used as a food-contact surface. -under cutting board
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken
Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
Equipment in poor repair. -door handle on microwave
In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line
Insect control device installed over food area by back door.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango yogurt beverage in front soda cooler
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler -shelves under prep tables in kitchen -exterior front and sides of coolers on cook line
Plumbing system in disrepair. -hot water handle on hand sink on cook line
Ripped/worn tin foil used as shelf cover. -shelf under prep tables in kitchen
Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut cabbage, operator moved to unwashed areas
Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and on cook line
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -bottom of upright reach in freezer in kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. -front and back door
Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler
Insect control device installed over food preparation area. -prep area
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango drinks in grab n go cooler in front lobby.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen
Jul 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority8 Intermediate14 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan
Raw animal food stored over or with unwashed produce. -raw chicken over unwashed cauliflower in walk in cooler. Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (50F - Cold Holding); curry chicken (44F - Cold Holding); hard boiled eggs (51F - Cold Holding) All held less than four hours per operator. Moved to walk in cooler/freezer for quick chill. Cheese 47F, hard boiled eggs 39F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried onion straws (72F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health control, provided form to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -bottom of upright reach in freezer in kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 new employees, provided form to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler and reach in cooler on cook line
Soap dispenser at handwash sink not working/unable to dispense soap at front counter.
Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. -dish area
Exterior door has a gap at the threshold that opens to the outside. -front and back door
Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. -oven handle. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -83F. Operator turned on heat on stove., 141F
Insect control device installed over food preparation area. -prep area
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango drinks in grab n go cooler in front lobby.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen
Ripped/worn tin foil used as shelf cover on cook line.
Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected.
Stored food not covered. -multiple containers of dried spices and seasonings near cook line. -multiple items in reach in cooler and walk in cooler
Working containers of food removed from original container not identified by common name. -spray bottle of water in kitchen -flour, salt, sugar containers near cook line.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (46F - Cold Holding); cooked goat (47F - Cold Holding), fresh garlic/ginger paste (65F - Cold Holding), hard boiled eggs (52F - Cold Holding) held less than four hours per operator. Moved to walk in cooler for quick chill. Cooked chicken 43F, cooked goat 42F
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 400++++. Operator corrected, 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Packaged food not labeled as specified by law. -containers of sugar, salt, flour on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken, goat, chicken wings in walk in cooler -desserts in front reach in cooler
Bowl or other container with no handle used to dispense food. -multiple containers in kitchen. Operator removed.
Clean equipment/utensils not stored at least 6 inches above the floor. -bucket containing utensils on floor in kitchen. Operator corrected.
Cloth used as a food-contact surface. -cloth used on tandoori maker
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line
Employee with no beard guard/restraint while engaging in food preparation. -employees on cook and prep line
Equipment and utensils not properly air-dried - wet nesting. -pans on rack in dish area
Food stored on floor. -oil at entry to kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -85F, operator placed on burner for rapid heat, then 146F
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and carrots over prepped peppers in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink
Sep 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and side of walk in cooler door. -caulking by triple sink
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shrimp next to shredded cheese in reach in cooler on cook line.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -queso in walk in cooler dated 3/21/24
Stop Sale issued due to food not being in a wholesome, sound condition. -queso in walk in cooler dated 3/21/24
Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing over walk in cooler.
Drain cover(s) missing by handwash sink and vegetable prep sink in kitchen.
Exterior door has a gap at the threshold that opens to the outside. -back door by restrooms.
Old labels stuck to food containers after cleaning. -clean pans on storage rack in dish area.
Reach-in freezer interior/shelves have accumulation of soil residues by walk in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to queso on front line and cooked rice on back line.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed corn over black beans and queso in walk in cooler.
Utensils in poor condition. -pizza cutter on cook line.
Nov 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.