PERSIS INDIAN GRILL

Name: PERSIS INDIAN GRILL
Address: 5931 INTERNATIONAL DR STE 103-104, ORLANDO, FL, 32819, US
Rating: 73

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

73 Grade C / 100

Mixed Health Record

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Quick take

PERSIS INDIAN GRILL in ORLANDO currently holds an InspectFL Health Score of 73 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 73 total violations — 17 critical, 10 major, 46 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 10, 2025 shows 29 observation rows: 4 critical, 5 major, and 20 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.

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•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
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 large buckets in kitchen
[51-13-4] No Heimlich maneuver/choking sign posted.
[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.
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. rad Malai (51F - Cold Holding) mango custard (51F - Cold Holding); Gulab Jamoon (51F - Cold Holding)
[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.
[36-36-4] Ceiling tile missing in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food on speed rack in walk in cooler
[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 200pmm Recheck 60ppm
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 on shelf under Oreo table in kitchen
[14-31-5] Nonfood-grade bags used in direct contact with food. Produce in walk in cooler.
[31B-03-4] No soap provided at handwash sink located near dishwasher
[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
[16-46-4] Old labels stuck to food containers after cleaning.
[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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor in kitchen
[51-18-6] No copy of latest inspection report available.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food located in red sauce
[41-17-4] Spray bottle containing toxic substance not labeled located on shelf
[08B-38-4] Food stored on floor in walk in cooler
[01B-16-5] Torn packages/bags of food exposing the contents to contamination.
[08B-12-5] Stored food not covered. Walk in cooler prep cauliflower

Disposition: Emergency order recommended
[25-06-4] Single-service articles not stored inverted or protected from contamination in kitchen
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[41-24-4] 2 Pesticide-emitting strip present in food prep area.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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
[31B-03-4] No soap provided at handwash sink in bar
[51-11-4] Carbon dioxide/helium tanks not adequately secured in bar area
[14-31-5] Nonfood-grade bags used in direct contact with food.p in walk in freezer
[50-09-4] Current Hotel and Restaurant license not displayed.
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. Dry herbs in dry storage area not labeled
[14-20-4] Ripped/worn tin foil used as shelf cover. Throughout cooks 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. Per operator overnight cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling);
[41-07-4] Container of medicine improperly stored. Employee medicine Stored on prep table
[10-08-5] Ice scoop handle in contact with ice bar
[08B-12-5] Stored food not covered I walk in freezer and top of speed rack in walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards Food containers soiled interior stored on clean rack Gaskets throughout establishment Interior all reach in cooler Interior fryers Interior multiple flour containers Interior microwave
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours fried onions (78F - Cold Holding , held at room temperature) cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling);
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored plastic in dish area
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Herbs cut without washing first in kitchen
[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
[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
[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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[41-10-4] Toxic substance/chemical improperly stored. Dishwasher chemicals stored on shelf next to clean utensils in Dish area
[36-36-4] Ceiling tile missing in dish area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas in 109F water
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours fried onions (78F - Cold Holding , held at room temperature)
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen
[36-73-4] Floor soiled/has accumulation of debris heavily under all equipment and racks including dry storage area
[08B-38-4] Food stored on floor. In walk in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting in dish area
[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
[14-01-5] Bowl or other container with no handle used to dispense food. Used for white substance container on cooks line
[36-27-5] Wall heavily soiled with accumulated grease, food debris, and/or dust Throughout kitchen
[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

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