Persis Indian Grill

2447 N Wickham Rd #148 & 149, Melbourne, FL 32935 · Permanent Food Service · License 1506455

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority, 4 intermediate (2 repeats), 11 basic (1 repeat)
-44
Extension granted on Oct 19
Counts in full until a follow-up finds the problems fixed
-3
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 11, Employee health: 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.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In pans on prep table cooked chicken (87°F - Hot Holding); cooked rice (92°F - Hot Holding). Cook stated that he keeps them on counter from 12-6pm then discards daily. Educated on benefits of hot holding vs proper use of time control
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food.
  Soiled cloth used to wrap bread on tandoori oven
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Containers of pills on shelf over make line
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Multiple foods
  Repeat violation
- Code 11, Employee health: 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Table mounted can opener blade is soiled
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used as dump sinks and prep sinks. Filled pot with water at central sink in kitchen. Quartered lemons in well on service side of line
  Repeat violation
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Spices, granular and nuts containers not covered on storage shelves
  Fixed on the spot
  Food stored on floor.
  Multiple cases of foods and cooking oil containers stored on the floor in dry storage room and walk-in cooler
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Wooden handle ladles in buckets of brownish fluid at 78°F next to stove
  Fixed on the spotRepeat violation
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife wedged in crack between wall and prep table by walk-in cooler
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drink on top of flour bin.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook put on hair net
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowls used as scoops in cashews and flour bins
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Multiple cases of single service items stored on the floor in kitchen
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Under triple sink
  Fixed on the spot
  Wall soiled with accumulated grease, food debris, and/or dust.
  Walls in dish area have an accumulation of mold like substances
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Propane tanks in dry storage room
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.