PERSIS INDIAN GRILL

Name: PERSIS INDIAN GRILL
Address: 1042-44 E HWY 50, CLERMONT, FL, 34711, US
Rating: 66.8

1042-44 E HWY 50, CLERMONT, FL 34711

License #4509070

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.8 Grade F / 100

Failing Health Score

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Quick take

PERSIS INDIAN GRILL in CLERMONT currently holds an InspectFL Health Score of 66.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 48 total violations — 6 critical, 12 major, 30 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken
[14-11-5] Equipment in poor repair. -door handle on microwave
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of reach in coolers on cook line -can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler -shelves under prep tables in kitchen -exterior front and sides of coolers on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
[29-08-4] Plumbing system in disrepair. -hot water handle on hand sink on cook line
[51-18-6] No copy of latest inspection report available.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-02-4] Insect control device installed over food area by back door.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut cabbage, operator moved to unwashed areas
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and on cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted.
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen
[21-05-5] Cloth used as a food-contact surface. -under cutting board
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango yogurt beverage in front soda cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line

Warning Issued
[01B-36-5] 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. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -mango custard and mango drinks in grab n go cooler in front lobby.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -bottom of upright reach in freezer in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap at front counter.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. -multiple containers of dried spices and seasonings near cook line. -multiple items in reach in cooler and walk in cooler
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -83F. Operator turned on heat on stove., 141F
[25-05-4] Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected.
[35B-02-4] Insect control device installed over food preparation area. -prep area
[14-20-4] Ripped/worn tin foil used as shelf cover on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -dish area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (50F - Cold Holding); curry chicken (44F - Cold Holding); hard boiled eggs (51F - Cold Holding) All held less than four hours per operator. Moved to walk in cooler/freezer for quick chill. Cheese 47F, hard boiled eggs 39F
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler and reach in cooler on cook line
[11-26-1] 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. -2 new employees, provided form to operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried onion straws (72F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health control, provided form to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -curry goat (49F - cooling, prepared yesterday 7/29, in deep pan
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw chicken over unwashed cauliflower in walk in cooler. Operator corrected.

Community reaction

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