TRUE ISLAND GRILLE
875 WOODBURY RD STE 108, Orlando FL 32828
Last inspected May 29, 2026 · 8 visits since August 2023
FEB 24
AUG 24
JUL 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 2 live flying insects at the kitchen didn't touch any food.next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
No soap provided at handwash sink. No soap at the employee hand sink kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowls stored at storage shelves not inverted.
Floor area(s) covered with standing water. Bar area.
Show the remaining 6 findings ▾
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Plantain and fryer oil stored on floor back area by the walk-in cooler. Operator moved it.
In-use tongs stored on equipment door handle between uses. Stored on stove handle.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table,reach-in cooler and walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Water leaking from pipe and/or faucet/handle. Bar area the 3 compartment sink pipe.
May 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
No soap provided at handwash sink. No soap at the employee hand sink kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowls stored at storage shelves not inverted.
Floor area(s) covered with standing water. Bar area.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Plantain and fryer oil stored on floor back area by the walk-in cooler. Operator moved it.
In-use tongs stored on equipment door handle between uses. Stored on stove handle.
Objectionable odors in bathroom or other areas of the establishment. Front area by the bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table,reach-in cooler and walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Water leaking from pipe and/or faucet/handle. Bar area the 3 compartment sink pipe.
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over pepper steak bottom of make table. Operator switch it.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs opened Friday 3-13 no date mark. Operator decided to discarded because today is the last day.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the employee hand sink kitchen area. Operator provided some.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails and jerk pork cooked Tuesday 3-17 no date marked after opening. Operator date it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The only person preparing food wearing watch.
Food stored in a location that is exposed to splash/dust. Rice stored under the soap next to hand sink exposed to splash and soap from the hand sink. Operator moved to the cooler.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority8 Intermediate4 Basic
Show 15 findings ▾
Live, small flying insects found Observed 2 live flying insects at the kitchen didn't touch any food.next routine visit per supervisor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta penny (48F - Cold Holding)over night. cooked rice out for 5 hours (75F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta penny (48F - Cold Holding)over night. cooked rice out for 5 hours (75F - Cold Holding)
Handwash sink not accessible for employee use at all times. Was blocked with a tray cart.
Handwash sink used for purposes other than handwashing. Silverware stored at the employee hand sink kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided some.
No probe thermometer provided to measure temperature of food products.
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.
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked food at the freezer not label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared Tuesday the 15 no label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area and silverware at the kitchen.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Fryer oil stored on floor.
Time/temperature control for safety food thawed in an improper manner.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insects next to the mop sink by the exit door. Per supervisor Randy hicks next announcement visit.
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. Observed raw fish stored on top of French fries at the reach-in freezer.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef 7-26-24 Cooked crab 7-30-24 Mac&cheese 7-30-25 Ground beef 7-24-24 Goat cooked 7-23-24 operator stated was frozen and then removed from freezer Saturday no date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef cooked 8-1-24 no date mark.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment and walk-in cooler.
Single-service articles not stored inverted or protected from contamination. To go container at the kitchen area.
Time/temperature control for safety food thawed in an improper manner. Observed Chicken thawed at standing water.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Legume cooling overnight on walk in cooler with temperature of 48F.
Raw animal food stored over or with unwashed produce. RW she'll eggs stored over unwashed cabbage and carrot inside reach in cooler across from expo line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Legume kept cooling overnight in walk in cooler with temperature of 48F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.White rice kept on reach in cooler for less than 4 hours with temperature of 61F. Per operator she was using the rice for a order.
Handwash sink used for purposes other than handwashing.Sponge stored inside hand sink located across from preps ink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.The one across from prep sink
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Sweet potato dessert made on 1-30-2024, according to operator was frozen and then removed from freezer yesterdayNo date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked crab made on Friday with no date marked.
Carbon dioxide/helium tanks not adequately secured.Is located by walk in cooler.
Old labels stuck to food containers after cleaning.Old label on crabs kept on cook line per operator the were made last Friday.
Silverware/utensils stored upright with the food-contact surface up.Clean utensils facing up.
Single-service articles not stored inverted or protected from contamination.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate8 Basic
Show 16 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 200+++ Second check 100 ppm.
Food with mold-like growth. See stop sale. Observed ham with full of mold on it.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored in top of salsa at the reach-in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shrimp cooked since 8-3-23
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shrimp date 8-3-23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top of make table (); boiled eggs (47- Cold Holding); conch (51F - Cold Holding. Operator stated that she changed it 3 hours ago and was at 40 f She did put it back to the freezer to drop down temperature. Second temperature,boiled eggs(40f-cold holding)-conch (40f-cold holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice cooked (87F - Hot Holding); pasta (84F - Hot Holding) operator reheat it
No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink at the corner of the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the hoods.
Clean equipment/utensils not stored at least 6 inches above the floor. Cooking pans stored at the floor.
Employee personal food not properly identified and segregated from food to be served to the public. Employee Watermelon stored at the reach-in cooler not identified as employee food.
Floor tiles missing and/or in disrepair. By the walk-in cooler area.
Light not functioning. By the hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink.
Single-service articles improperly stored. Frying oil stored at the floor by the storage area. Box of cup stored at the floor at the storage area. Box of t-go order stored at the floor.
Wet wiping cloths stored in detergent and sanitizer mixed together.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.