Island Vibez Jamaica Restaurant & Grill INC

5931 Old Winter Garden Rd, Orlando, FL 32835 · Permanent Food Service · License 5813636

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
2 high priority (1 fixed by the Oct 28 follow-up), 5 intermediate, 4 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  -some items in white chest freezer
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -no items date marked
- Code 11, Employee health: 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.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -hand wash sink at front counter blocked by bucket -hand wash sink in kitchen blocked by table
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  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 & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -produce in rear storage area
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  -side kitchen door
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  -in rear storage area
  Wall soiled with accumulated grease, food debris, and/or dust.
  -throughout
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.