Persis Indian Grill
Last inspected: Dec 9, 2025
50
Score
Persis Indian Grill has been inspected 13 times since 2023. The newest entry in the record is dated Dec 9, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Lake Mary restaurant, which scores around 79. The pattern in the record is worth a careful look.
13
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Food in Good Condition, Safe, and Unadulterated
FL-13
50
Oct 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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**
03F-10-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-10-08: **Time Extended**
24-08-4
86
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
39
Apr 21, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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
03F-01-5
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
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
22-02-4
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**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
52
Jan 16, 2025
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
1 major violation.
View 1 violation
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**
51-16-7
90
Nov 14, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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**
22-57-6
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**
51-16-7
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**
16-23-4
74
Nov 13, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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**
03A-02-5
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**
22-57-6
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**
53A-05-6
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**
51-16-7
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-13: **Time Extended**
16-23-4
58
Nov 12, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
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**
03A-02-5
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
08A-05-6
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**
22-57-6
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/
53A-05-6
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.
51-16-7
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop bulk flour **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. - cutting boards at cook line grooved and stained
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - side exit door
35B-01-4
Basic - Food stored on floor. - various food items on floor in back storage room
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. - At cook line - at prep table in back **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Standing water in bottom of reach-in-cooler. - cookline cooler right.
29-49-6
32
Jan 3, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Goat stored in plastic shopping bags
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at prep area blocked by prep table
31A-09-4
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**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar container at end of cooks line
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On cooks line and medium red cutting board in prep area
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make tables on cooks line **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no labels at end of cooks line
02D-01-5
45
Sep 22, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
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**
29-34-4
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**
02C-02-5
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**
53B-15-4
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**
53A-05-6
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**
53B-01-5
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**
11-26-1
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**
25-06-4
50
Jul 24, 2023
Routine - Food
2 critical violations. 9 major violations. 5 minor violations.
View 16 violations
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**
10-05-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the cooks line **Warning**
29-34-4
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**
53B-15-4
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**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep blocked by a prep table **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a towel in the hand sink **Warning**
31A-11-4
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**
53A-05-6
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**
53B-01-5
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**
11-26-1
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**
02C-02-5
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**
16-13-5
Basic - Food stored on floor. At the front case of water on the floor **Warning**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on the line **Warning**
25-06-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Monster drink in the ATOSA cooler **Warning**
12B-13-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
23
Jan 20, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Frequently Asked Questions
When was Persis Indian Grill last inspected?
The most recent health inspection at Persis Indian Grill on file is from Dec 9, 2025. The public record contains 13 inspections in total.
What is the most common violation at Persis Indian Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Persis Indian Grill.
How does Persis Indian Grill compare to other restaurants in Lake Mary?
Persis Indian Grill most recently scored 50 out of 100, which is lower than the Lake Mary average of 79.
Has Persis Indian Grill's inspection record improved over time?
No. Recent inspections at Persis Indian Grill have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Persis Indian Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Persis Indian Grill inspected?
Based on the inspection history on file, Persis Indian Grill is inspected around five times per year on average.
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