PERSIS INDIAN GRILL

Name: PERSIS INDIAN GRILL
Address: 5931 INTERNATIONAL DR STE 103-104, ORLANDO, FL, 32819, US
Rating: 70.6

5931 INTERNATIONAL DR STE 103-104, ORLANDO, FL 32819

License #5815437

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

70.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PERSIS INDIAN GRILL in ORLANDO currently holds an InspectFL Health Score of 70.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 54 total violations — 10 critical, 8 major, 36 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight all in same grad and go cooler rad Malai (51F - Cold Holding) mango custard (51F - Cold Holding); Gulab Jamoon (51F - Cold Holding)
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water
[14-01-5] Bowl or other container with no handle used to dispense food located in red sauce
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-06-4] Single-service articles not stored inverted or protected from contamination located top shelf kitchen
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 68°in kitchen 83°recheck
[31B-03-4] No soap provided at handwash sink located near dishwasher
[36-36-4] Ceiling tile missing in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-12-5] Stored food not covered. Walk in cooler prep cauliflower
[51-18-6] No copy of latest inspection report available.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination.
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 large buckets in kitchen
[14-31-5] Nonfood-grade bags used in direct contact with food. Produce in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled located on shelf
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 on shelf under Oreo table in kitchen
[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 cooked items in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust in kitchen
[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 Gulab Jamoon Raw Malai Located in grad and go cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food on speed rack in walk in cooler

Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chicken unprotected in walk in freezer covered with frozen ice dripping from fan motor over head
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce located in walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination in kitchen
[51-11-4] Carbon dioxide/helium tanks not adequately secured in bar area
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored plastic in dish area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting in dish area
[36-27-5] Wall heavily soiled with accumulated grease, food debris, and/or dust Throughout kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. Used for white substance container on cooks line
[36-36-4] Ceiling tile missing in dish area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior trash cans Exterior mobs key Hand sinks interior All shelves throughout establishment soiled Shelves under microwave Exterior of oven on cooks line Oven eyes
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full 5 gallon container Covered on speed rack
[41-10-4] Toxic substance/chemical improperly stored. Dishwasher chemicals stored on shelf next to clean utensils in Dish area
[14-31-5] Nonfood-grade bags used in direct contact with food.p in walk in freezer
[35A-03-4] Dead roaches on premises. 1 on wall next to dish machine 1 in hand sink next to cooks line 1 next to tandoori oven 1 underneath hand wash sink on cooks line Total : 4
[14-20-4] Ripped/worn tin foil used as shelf cover. Throughout cooks line
[31B-03-4] No soap provided at handwash sink in bar
[35A-02-7] Live, small flying insects found 20 small flying insects in prep area 10 small flying insects in dish area 5 small flying insects at the end of the fry line Total 35
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 on top of left reach in cooler on cooks line 1 on floor next to right reach in cooler next to trash can 1 on floor near drain by reach in cooler across from walk in cooler Total : 3
[36-73-4] Floor soiled/has accumulation of debris heavily under all equipment and racks including dry storage area
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dish area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas in 109F water

Community reaction

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Community pulse