Persis Indian Grill

5931 International Dr Ste 103-104, Orlando, FL 32819 · Permanent Food Service · License 5815437

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 5, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

12 violations found

First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over mango lassi container in reach in cooler
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Small container by dry storage prep table, operator removed
  Fixed on the spot
Intermediate1
- 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.
  -all items in walk in cooler and on trams
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Shredded cabbage slaw in walk in cooler -fried cauliflower -panner cheese
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open drink next to shelf by dry storage, operator discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in mango lassi , operator removed
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Placed next to dry storage prep table, operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -microwave on cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets of reach in coolers
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.