PERSIS INDIAN GRILL

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -front area, operator provided. Corrected On-Site Repeat Violation

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils on dish storage rack not going all one direction

Basic - Cloth used as a food-contact surface. -under cutting board

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee in kitchen prepping chicken

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish rack in dish area

Basic - Equipment in poor repair. -door handle on microwave

Basic - In-use tongs stored on equipment door handle between uses. -oven door handle in kitchen Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line

Basic - Insect control device installed over food area by back door.

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

Basic - No copy of latest inspection report available.

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

Basic - Plumbing system in disrepair. -hot water handle on hand sink on cook line

Basic - Ripped/worn tin foil used as shelf cover. -shelf under prep tables in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. -aluminum pans in kitchen, operator inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over cut cabbage, operator moved to unwashed areas Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and on cook line

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

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

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

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

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

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

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

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. -prep area - From follow-up inspection 2025-07-31: Time Extended

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in walk in cooler

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

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - Packaged food not labeled as specified by law. -containers of sugar, salt, flour on cook line

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

Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen. Operator removed. Corrected On-Site

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

Basic - Cloth used as a food-contact surface. -cloth used on tandoori maker

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employees on cook and prep line

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on rack in dish area

Basic - Food stored on floor. -oil at entry to kitchen

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and carrots over prepped peppers in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink

High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet.

Basic - Covered waste receptacle not provided in women's bathroom.

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