PERSIS INDIAN GRILL
1100 Linton Boulevard
Florida, 33444
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 9 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/21/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispense bulk dry products Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken (65F - Cold Holding); - cooked onion sauce (54F - Cold Holding) Operator states held overnight
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. - cookline hot serve items held on time
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
Food safety inspection conducted on 4/21/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment. - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended** - From follow-up inspection 2024-11-19: **Time Extended**
Food safety inspection conducted on 11/19/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 144f Warning - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-14: High temp dish machine 158 after 4 tries **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment. - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 11/13/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-13: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 144f Warning - From follow-up inspection 2024-11-13: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - cooked chicken (48F - Cold Holding); - cooked onion sauce (46F - Cold Holding); - cooked goat (48F - Cold Holding); - tomato (48F - Cold Holding); - fish (46F - Cold Holding) Warning - From follow-up inspection 2024-11-13: Cooked chicken 51f Cooked onion sauce 52f Cooked goat 47f Tomato 60f Fish 45f Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-11-13: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment. - From follow-up inspection 2024-11-13: **Time Extended**
Food safety inspection conducted on 11/13/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 11/12/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop bulk flour Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cutting boards at cook line grooved and stained
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side exit door
- 08B-38-4:Basic - Food stored on floor. - various food items on floor in back storage room
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - At cook line - at prep table in back Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cookline cooler right.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dish machine 144f Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over ready to eat sauces at cookline cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - cooked chicken (48F - Cold Holding); - cooked onion sauce (46F - Cold Holding); - cooked goat (48F - Cold Holding); - tomato (48F - Cold Holding); - fish (46F - Cold Holding) Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. - observed establishment added hood system. Person in charge states, will add new cooking equipment.
Food safety inspection conducted on 11/12/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 1/3/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar container at end of cooks line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cooks line and medium red cutting board in prep area
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make tables on cooks line Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no labels at end of cooks line
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Goat stored in plastic shopping bags
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw spinach at reach in freezer in prep area
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at prep area blocked by prep table
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice and other dishes,per operator items are less than two hours. Emailed operator time plan **Corrective Action Taken**
Food safety inspection conducted on 1/3/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 9/22/2023
High Priority
1
Intermediate
5
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on the line Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the cooks line Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cleaning dishes/pots was not sanitizing any items only rinsing Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on duty 6 employees working Warning - From follow-up inspection 2023-09-22: Manager not present appox 10 employees present Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-22: No certificates available Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not labled and dated Warning - From follow-up inspection 2023-09-22: **Time Extended**
Food safety inspection conducted on 9/22/2023 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 7/24/2023
High Priority
2
Intermediate
9
Basic
5
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee is not sanitizing any of the items from the 3 compartment sink Warning
- 08B-38-4:Basic - Food stored on floor. At the front case of water on the floor Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Monster drink in the ATOSA cooler Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on the line Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cooks line , wok ladles stored in a bucket of 80° water Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the cooks line Warning
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cleaning dishes/pots was not sanitizing any items only rinsing Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep blocked by a prep table Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a towel in the hand sink Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on duty 6 employees working Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. Warning
- 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. Items are not labled and dated Warning
Food safety inspection conducted on 7/24/2023 revealed 16 total violations (2 high priority, 9 intermediate, 5 basic).