Persis Indian Grill

1109 International Pkwy Ste 1601, Lake Mary, FL 32746 · Permanent Food Service · License 6905304

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 2, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 2 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (fixed by the Sep 2 follow-up, 1 repeat), 9 basic (3 repeats)
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  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
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 9 Basic
What the inspector cited
High priority3
- 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - hard boiled egg (60°F - Cold Holding); - tomato sauce (61°F - 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 (60°F - Cold Holding); - cooked potato (60°F - Cold Holding); - plant based sauce (60°F - 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.
  Repeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  - cooked chicken (43f-46fF - Cooling); - mushroom sauce (44f-45fF - Cooling)
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  - bulk flour
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - metal bowl no handle used to scoop batter
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior bulk flour containers.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  - togo containers stored on top self at cookline not inverted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: 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
- Code 42, Premises and cleaning equipment: 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
  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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.