DirtyFLRestaurant Inspection Data

PERSIS INDIAN GRILL

Food safety records indicate PERSIS INDIAN GRILL in CLERMONT has 5 inspections with a 1.4/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

East Highway 50
Clermont, Florida, 32711
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 10908531

Met Inspection Standards

1 high, 3 int, 17 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on dish storage rack not going all one direction
  • 21-05-5:Basic - Cloth used as a food-contact surface. -under cutting board
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area
  • 14-11-5:Basic - Equipment in poor repair. -door handle on microwave
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line
  • 35B-02-4:Basic - Insect control device installed over food area by back door.
  • 02D-03-4:Basic - 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 Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - 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 Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. -hot water handle on hand sink on cook line
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -shelf under prep tables in kitchen
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut cabbage, operator moved to unwashed areas Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and on cook line
  • 08A-02-6:High Priority - 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 Corrected On-Site
  • 22-02-4:Intermediate - 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 Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - 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

7/31/2025· 7mo ago

Visit ID: 13477542

Met Inspection Standards

1 high, 3 int, 6 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler. Repeat Violation - From follow-up inspection 2025-07-31: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door - From follow-up inspection 2025-07-31: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler Repeat Violation - From follow-up inspection 2025-07-31: yogurt on floor in walk in cooler **Time Extended**
  • 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. -prep area - From follow-up inspection 2025-07-31: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-07-31: Items are dated but no name or address **Time Extended** **Corrective Action Taken**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen - From follow-up inspection 2025-07-31: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2025-07-31: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2025-07-31: -cutting boards on cook line **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Repeat Violation - From follow-up inspection 2025-07-31: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-07-31: **Time Extended**

7/30/2025· 7mo ago

Visit ID: 13459042

Follow-up Inspection Required

6 high, 8 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door
  • 08B-38-4:Basic - Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven handle. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -83F. Operator turned on heat on stove., 141F**Corrective Action Taken** Corrected On-Site Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. -prep area
  • 02D-03-4:Basic - 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:Basic - 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:Basic - Ripped/worn tin foil used as shelf cover on cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected. Corrected On-Site
  • 08B-12-5:Basic - 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:Basic - 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:High Priority - 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 Warning
  • 01B-36-5:High Priority - 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 Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over unwashed cauliflower in walk in cooler. Operator corrected. Corrected On-Site
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Repeat Violation Warning
  • 03B-01-6:High Priority - 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.Warning **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 03D-15-4:Intermediate - 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 Warning
  • 22-02-4:Intermediate - 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:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site
  • 11-26-1:Intermediate - 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. **Corrective Action Taken**
  • 53B-13-5:Intermediate - 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:Intermediate - 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 Repeat Violation
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at front counter.

4/24/2025· 10mo ago

Visit ID: 8886844

Met Inspection Standards

4 high, 4 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen. Operator removed. Corrected On-Site
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -bucket containing utensils on floor in kitchen. Operator corrected. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. -cloth used on tandoori maker
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employees on cook and prep line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on rack in dish area
  • 08B-38-4:Basic - Food stored on floor. -oil at entry to kitchen
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -85F, operator placed on burner for rapid heat, then 146F Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and carrots over prepped peppers in walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink
  • 08A-05-6:High Priority - 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:High Priority - 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 Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
  • 41-15-5:High Priority - 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 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. -containers of sugar, salt, flour on cook line
  • 02C-02-5:Intermediate - 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

9/11/2024· 1y 6mo ago

Visit ID: 8855735

Met Inspection Standards

1 high, 2 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and side of walk in cooler door. -caulking by triple sink
  • 29-42-4:High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.