Virgin Island Thyme Caribbean Grill

457 S Avalon Park Blvd #600, Orlando, FL 32828 · Permanent Food Service · License 5811649

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 10, 2026

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (no follow-up needed), 1 intermediate (1 repeat), 11 basic (4 repeats); basic violations cost 12 at most
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

13 violations found

First visitAug 10, 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.
13 violations found:
- 1 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Salmon thawed still in bag.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Make table cutting board .
  Repeat violation
Basic11
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Salmon thawed still in bag .
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic cup without handle used as portion for shrimp bottom of make table. Operator discarded it .
  Fixed on the spot
  Equipment in poor repair.
  Gasket torn bottom of make table .
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Hot hold .
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Throughout kitchen equipment.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Side of make table -side of fryer-soda machine nozzle and mop sink back area .
  Buildup of food debris/soil residue on equipment door handles.
  Throughout kitchen equipment.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plate stored at the dry storage not inverted. Operator fix it .
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen equipment.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Throughout kitchen equipment.
  Repeat violation
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.