DirtyFLRestaurant Inspection Data

PERSIS INDIAN GRILL

Food safety records indicate PERSIS INDIAN GRILL in LAKE MARY has 12 inspections with a 2.1/5 overall rating. Recent inspections indicate some food safety concerns.

1100 Linton Boulevard
Florida, 33444
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2025

Inspection #: Visit ID: 13544310

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. - knife between cookine coolers Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - 1 cookline employee - 1 employee handling clean dishes
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - at dry storage room
  • 08B-38-4:Basic - Food stored on floor. - various items on floor at dry storage room
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tong on tandoori oven handle Corrected On-Site
  • 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. - cooked tomato sauce (54f-93f - Cooling) datemarked 12/08
  • 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.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw lamb over fries Corrected On-Site

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13542052

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-10-08: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter at tandoori station. - biryana station (rice station) - From follow-up inspection 2025-10-08: **Time Extended**

Inspection Date: 10/7/2025

Inspection #: Visit ID: 10916562

  • 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. - metal bowl used to scoop yogurt at cookline
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. - clean lids stored in soiled container at storage rack
  • 35A-03-4:Basic - Dead roaches on premises. - 1 inside sauce tray at storage shelf - 1 on storage shelf
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. - stored on shef next to clean dishes at cookline - stored on storage shelf next to clean food pans Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 6 on storage rack at dish station - 4 on legs of dish machine - 2 on wall below three compartment sink - 8 on wheels at cookline cooler right - 2 on wheels at tandoori oven __ Total 22 live roaches Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (76F - Cold Holding). Observed on counter at cook line. Chef states less than 4 hours. Advised operator to store in cooler for temperature control. - yogurt (51F - Cold Holding). Observed in ice bath. Advised operator to add ice.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at front storing water pitchers Corrected On-Site
  • 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. - butter at tandoori station. - biryana station (rice station)

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10718255

  • 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

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10723843

  • N/A:No Violations Were Observed

Inspection Date: 11/19/2024

Inspection #: Visit ID: 10719826

  • 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**

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10718703

  • 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**

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717813

  • 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**

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8787823

  • 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.

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8453192

  • 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**

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8452545

  • 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**

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8386787

  • 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