PERSIS INDIAN GRILL

Name: PERSIS INDIAN GRILL
Address: 1042-44 E HWY 50, CLERMONT, FL, 34711, US
Rating: 71.7

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

71.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PERSIS INDIAN GRILL in CLERMONT currently holds an InspectFL Health Score of 71.7 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 February 5, 2026. Across those visits, inspectors documented 59 total violations — 8 critical, 14 major, 37 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 5, 2026 shows 21 observation rows: 1 critical, 3 major, and 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken
[21-05-5] Cloth used as a food-contact surface. -under cutting board
[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
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils on dish storage rack not going all one direction
[25-06-4] Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted.
[29-08-4] Plumbing system in disrepair. -hot water handle on hand sink on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and on cook line
[51-18-6] No copy of latest inspection report available.
[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
[35B-02-4] Insect control device installed over food area by back door.
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf under prep tables in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -opened packages of chicken over swai fish in upright reach in freezer, operator moved chicken to the bottom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line
[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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -mango yogurt beverage in front counter
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut cabbage, operator moved to unwashed areas
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen
[14-11-5] Equipment in poor repair. -door handle on microwave

Disposition: Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[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.
[35B-02-4] Insect control device installed over food preparation area. -prep area
[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
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -83F. Operator turned on heat on stove., 141F
[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
[25-05-4] Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected.
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -dish area
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven handle. Operator removed.
[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
[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
[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-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -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.
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. -spray bottle of water in kitchen -flour, salt, sugar containers near cook line.
[14-20-4] Ripped/worn tin foil used as shelf cover on cook line.
[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
[08B-38-4] Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front and back door
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
[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

Community reaction

What do locals think?

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Community pulse

Would you eat here?

PERSIS INDIAN GRILL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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PERSIS INDIAN GRILL

Mixed Health Record

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Indian in CLERMONT

TABLA INDIAN RESTAURANT CLERMONT

SAFFRON INDIAN RESTAURANT

Other options in CLERMONT

KILLER POTATOES

O SENHOR PASTEL

KEN AND KENZIE CARIBBEAN CRAVE

THE VENUE CLERMONT

FORNO DI STRADA

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