Persis Indian Grill

1042-44 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4509070

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · fixed by the Oct 16 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
4 high priority (3 fixed by the Oct 16 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats), 17 basic (4 repeats); basic violations cost 12 at most
-37
Complaint after follow-up on Oct 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score51

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

Inspection history

1 inspection · 3 visits

Oct82026

Routine inspection

25 violations found · Inspector came back 2 times

2nd follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Progress made -cutting boards on cook line are heavily soiled can opener
  More time givenFixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Items still uncovered
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.
  Progress made Upright reach in freezer needs wiping out
  More time givenFixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Progress made speed racks in walk in cooler
  More time givenFixed on the spot
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  technician coming Monday
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cook line
  Observed water in reach in cooler on cook line
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
22 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 17 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  Observed paneer in same container as yesterday. Per operator, paneer not discarded from stop sale issued 10/8/26, observed operator discard
  Administrative complaint
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  cooked cauliflower 42°F cold holding paneer 40°F cold holding None cooling
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf covers in kitchen
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.
  More time given
  Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles in kitchen
  More time given
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  More time given
  Clean equipment/utensils not stored at least 6 inches above the floor.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cook line
  More time given
- Code 33, Garbage and refuse: Storage area not maintained clean and organized, kitchen area
  More time given
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water throughout the kitchen
  More time given
  Walls soiled with accumulated grease, food debris, and/or dust throughout the kitchen
  More time given
  Floor drains soiled/has accumulation of debris throughout the kit
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 4 High priority
- 4 Intermediate
- 17 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. -cooked cauliflower (82°F - cooling since 11:00, temped @ 2:45) -paneer (77°F - Cooling since 11:00, temped @ 3:00)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Less than four hours per operator -butter chicken (51°F - Cold Holding), cook line, recheck 42°F
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -rice (115°F - Hot Holding), less than four hours per operator, moved to oven for rapid reheat, recheck 120°F
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  cooked cauliflower (82°F - cooling since 11:00, temped @ 2:45) paneer (77°F - Cooling since 11:00, temped @ 3:00)
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  cooked cauliflower (82°F , deep pans, reach in cooler cook line. paneer (77°F -deep bucket in water
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cook line are heavily soiled -tandoori oven heavily soiled -ovens -can opener
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -by trash can in back kitchen, operator moved.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  -front counter
  Repeat violation
Basic17
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -chicken, prepped vegetables, goat in walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf covers in kitchen
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.
  Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -filters on hood suppression system -exterior of all cooking equipment heavily soiled -exterior of dry goods containers -shelf under prep table in back kitchen -speed racks in walk in cooler have heavy residue buildup -gaskets on all coolers
  Buildup of food debris/soil residue on equipment door handles in kitchen
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  -back kitchen area
  Clean equipment/utensils not stored at least 6 inches above the floor.
  -stew pots on floor under onion storage shelf in kitchen
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  -kitchen storage area, operator inverted
  Fixed on the spotRepeat violation
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  -walk in cooler air vents are leaking onto the floor
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cook line
- Code 33, Garbage and refuse: Storage area not maintained clean and organized, kitchen area
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  -over dry storage shelf
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water throughout the kitchen
  Walls soiled with accumulated grease, food debris, and/or dust throughout the kitchen
  Repeat violation
  Floor drains soiled/has accumulation of debris throughout the kit
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.