PERSIS INDIAN GRILL
1109 INTERNATIONAL PKWY STE 1601, Lake Mary FL 32746 · 402-718-6078
Last inspected Aug 25, 2026 · 13 visits since July 2023
NOV 24
APR 25
OCT 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 6 on storage rack at dish station - 4 on legs of dish machine - 2 on wall below three compartment sink - 8 on wheels at cookline cooler right - 2 on wheels at tandoori oven __ Total 22 live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025073794 | Oct 7, 2025 | Feb 9, 2026 | $800 |
| 4--2025010389 | Nov 13, 2024 | Mar 18, 2025 | $200 |
Inspection history
13 visits, newest first
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority0 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked chicken (43f-46fF - Cooling); - mushroom sauce (44f-45fF - Cooling)
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hard boiled egg (60F - Cold Holding); - tomato sauce (61F - Cold Holding) Observed on counter at expo station. Operator states less than 2 hours. Operator placed on ice bath. - potato curry (60 - Cold Holding). Observed on counter. Operator states less than 2 hours. Operator moved to cooler COOKLINE RIGHT: - tomato sauce (60F - Cold Holding); - cooked potato (60F - Cold Holding); - plant based sauce (60F - Cold Holding) Observed cooler unplugged. Operator states unit starts up daily. All food items less than 2 hours. Operator moved to freezer for expedited cooling.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop batter
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - at walk in cooler caused by dripping condenser unit.
Floor soiled/has accumulation of debris. - below fire extinguisher at entrance to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior bulk flour containers.
Single-service articles not stored inverted or protected from contamination. - togo containers stored on top self at cookline not inverted.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - pressure washer stored below prep counter next to bag in box soda
Working containers of food removed from original container not identified by common name. - bulk flour
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked tomato sauce (54f-93f - Cooling) datemarked 12/08
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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw lamb over fries
Clean utensils stored between equipment and wall. - knife between cookine coolers
Employee with no hair restraint while engaging in food preparation. - 1 cookline employee - 1 employee handling clean dishes
Floor soiled/has accumulation of debris. - at dry storage room
Food stored on floor. - various items on floor at dry storage room
In-use tongs stored on equipment door handle between uses. - tong on tandoori oven handle
Oct 8, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter at tandoori station. - biryana station (rice station)
Equipment and utensils not properly air-dried - wet nesting.
Oct 7, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. - stored on shef next to clean dishes at cookline - stored on storage shelf next to clean food pans
Roach activity present as evidenced by live roaches found. - 6 on storage rack at dish station - 4 on legs of dish machine - 2 on wall below three compartment sink - 8 on wheels at cookline cooler right - 2 on wheels at tandoori oven __ Total 22 live roaches
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (76F - Cold Holding). Observed on counter at cook line. Chef states less than 4 hours. Advised operator to store in cooler for temperature control. - yogurt (51F - Cold Holding). Observed in ice bath. Advised operator to add ice.
Handwash sink used for purposes other than handwashing. - hand wash sink at front storing water pitchers
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter at tandoori station. - biryana station (rice station)
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - metal bowl used to scoop yogurt at cookline
Clean utensils or equipment stored in dirty drawer or rack. - clean lids stored in soiled container at storage rack
Dead roaches on premises. - 1 inside sauce tray at storage shelf - 1 on storage shelf
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken (65F - Cold Holding); - cooked onion sauce (54F - Cold Holding) Operator states held overnight
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. - cookline hot serve items held on time
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispense bulk dry products
In-use tongs stored on equipment door handle between uses.
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment.
Nov 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 144f
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment.
Accumulation of lime scale on the inside of the dishmachine.
Nov 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 144f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - cooked chicken (48F - Cold Holding); - cooked onion sauce (46F - Cold Holding); - cooked goat (48F - Cold Holding); - tomato (48F - Cold Holding); - fish (46F - Cold Holding)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment.
Accumulation of lime scale on the inside of the dishmachine.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 144f
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over ready to eat sauces at cookline cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - cooked chicken (48F - Cold Holding); - cooked onion sauce (46F - Cold Holding); - cooked goat (48F - Cold Holding); - tomato (48F - Cold Holding); - fish (46F - Cold Holding)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - bowl used to scoop bulk flour
Cutting board has cut marks and is no longer cleanable. - cutting boards at cook line grooved and stained
Exterior door has a gap at the threshold that opens to the outside. - side exit door
Food stored on floor. - various food items on floor in back storage room
In-use knife/knives stored in cracks between pieces of equipment. - At cook line - at prep table in back
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Standing water in bottom of reach-in-cooler. - cookline cooler right.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Goat stored in plastic shopping bags
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw spinach at reach in freezer in prep area
Handwash sink not accessible for employee use at all times. Hand washing sink at prep area blocked by prep table
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice and other dishes,per operator items are less than two hours. Emailed operator time plan
Bowl or other container with no handle used to dispense food. Bowl in sugar container at end of cooks line
Cutting board has cut marks and is no longer cleanable. On cooks line and medium red cutting board in prep area
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make tables on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
Working containers of food removed from original container not identified by common name. Sugar and flour no labels at end of cooks line
Sep 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the cooks line
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cleaning dishes/pots was not sanitizing any items only rinsing
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on duty 6 employees working
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not labled and dated
Single-service articles not stored inverted or protected from contamination. Take out containers on the line
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority9 Intermediate5 Basic
Show 16 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cooks line, wok ladles stored in a bucket of 80° water
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the cooks line
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cleaning dishes/pots was not sanitizing any items only rinsing
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Hand sink in prep blocked by a prep table
Handwash sink used for purposes other than handwashing. Employee rinsed a towel in the hand sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on duty 6 employees working
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not labled and dated
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee is not sanitizing any of the items from the 3 compartment sink
Food stored on floor. At the front case of water on the floor
Opened employee beverage container in a cold holding unit with food to be served to customers. Monster drink in the ATOSA cooler
Single-service articles not stored inverted or protected from contamination. Take out containers on the line
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.