True Island Grille
875 Woodbury Rd Ste 108, Orlando, FL 32828 · Permanent Food Service · License 5813224
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Bottom of make table ; pasta penna (51°F - Cold Holding)over night ; pork jerk (45°F - Cold Holding
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bottom of make table ; pasta penna (51°F - Cold Holding)over night ; pork jerk (45°F - Cold Holding) Operator discarded while conducting my inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 small flying insects at kitchen area not landing at any food .
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee hand sink kitchen area . Operator provided it .
Fixed on the spot
No soap provided at handwash sink.
Employee hand sink kitchen area . Operator provided it .
Fixed on the spotRepeat violation
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed green onion and green peppers stored over ready to eat cooked food at the walk-in cooler .
Food stored on floor.
Oil stored on floor dish area . Buckets chicken stored on floor at the walk-in cooler .
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Top and bottom of make table really heavy soiled .
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Multiple broken baseboards throughout kitchen. Multiple broken tile throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
Light not functioning.
One out by the hoods .
Floor soiled/has accumulation of debris.
Throughout kitchen.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At the ice machine station carbon dioxide tanks not secured.
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.
- Stop sale
- An order that the food can’t be sold or served.