PERSIS INDIAN GRILL
1042-44 E HWY 50 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High 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-36-5High 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-04-5High 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-02-5High 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-01-6High 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**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
Intermediate 8
03D-15-4Intermediate – 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**
22-02-4Intermediate – 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
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. **Corrected On-Site**
11-26-1Intermediate – 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-13-5Intermediate – 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-02-5Intermediate – 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-06-4Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap at front counter.
Basic 14
14-01-5Basic – Bowl or other container with no handle used to dispense food. -multiple containers throughout the kitchen and walk in cooler. **Repeat Violation**
50-09-4Basic – Current Hotel and Restaurant license not displayed.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. -dish area **Repeat Violation**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. -front and back door
08B-38-4Basic – Food stored on floor. -plastic water bottles and cooking oil in kitchen -yogurt and sauces on floor in walk in cooler **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. -oven handle. Operator removed. **Corrected On-Site**
10-07-4Basic – 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-02-4Basic – Insect control device installed over food preparation area. -prep area
02D-03-4Basic – 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.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -wall behind prep sink in back kitchen
14-20-4Basic – Ripped/worn tin foil used as shelf cover on cook line.
25-05-4Basic – Single-service articles improperly stored. -take out boxes on floor in kitchen. Operator corrected. **Corrected On-Site**
08B-12-5Basic – 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-01-5Basic – 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.
Inspector observations synchronized from DBPR on September 3, 2026 12:39 PM.
Violation category totals
1 observation(s)
3 observation(s)
4 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.