PERSIS INDIAN GRILL

Name: PERSIS INDIAN GRILL
Address: 1042-44 E HWY 50, CLERMONT, FL, 34711, US
Rating: 53.3

1042-44 E HWY 50, CLERMONT, FL 34711

License #4509070

🍛 Indian ℹ️

53.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 5, 2026 · 21 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PERSIS INDIAN GRILL in CLERMONT currently holds an InspectFL Health Score of 53.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 80 total violations — 13 critical, 18 major, 49 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PERSIS INDIAN GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils on dish storage rack not going all one direction
[21-05-5] Cloth used as a food-contact surface. -under cutting board
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
[14-11-5] Equipment in poor repair. -door handle on microwave
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line
[35B-02-4] Insect control device installed over food area by back door.
[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
[51-18-6] No copy of latest inspection report available.
[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
[29-08-4] Plumbing system in disrepair. -hot water handle on hand sink on cook line
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf under prep tables in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted.
[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
[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
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided.
[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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -dish area
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front and back door
[08B-38-4] Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven handle. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -83F. Operator turned on heat on stove., 141F
[35B-02-4] Insect control device installed over food preparation area. -prep area
[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.
[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
[14-20-4] Ripped/worn tin foil used as shelf cover on cook line.
[25-05-4] Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected.
[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
[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.
[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
[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
[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
[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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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
[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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
[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.
[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.
[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
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap at front counter.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple containers in kitchen. Operator removed.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. -bucket containing utensils on floor in kitchen. Operator corrected.
[21-05-5] Cloth used as a food-contact surface. -cloth used on tandoori maker
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employees on cook and prep line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on rack in dish area
[08B-38-4] Food stored on floor. -oil at entry to kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -85F, operator placed on burner for rapid heat, then 146F
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and carrots over prepped peppers in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (46F - Cold Holding); cooked goat (47F - Cold Holding), fresh garlic/ginger paste (65F - Cold Holding), hard boiled eggs (52F - Cold Holding) held less than four hours per operator. Moved to walk in cooler for quick chill. Cooked chicken 43F, cooked goat 42F
[29-42-4] Vacuum breaker missing on fitting/splitter added to mop sink faucet.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 400++++. Operator corrected, 100 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[02D-02-4] Packaged food not labeled as specified by law. -containers of sugar, salt, flour 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. -chicken, goat, chicken wings in walk in cooler -desserts in front reach in cooler