SUMMERHOUSE RESTAURANT & MARKET
10202 JEFF FUQUA BOULEVARD, Orlando FL 32827 · 716-858-5000
Last inspected May 20, 2026 · 8 visits since September 2023
JAN 24
OCT 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at walk in cooler. Operator moved beef over chicken
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at walk in cooler. Operator moved beef over chicken
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 assorted sandwiches in downstairs mini cooler;mahi and chicken on cooks line -all tempting between 48F-52F.Per operator items were in coolers overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility are stained
Show the remaining 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line has no soap or paper towel
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Mini reach in cooler at coffee station downstairs
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. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Dishmachine has no data plate/operating specifications.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator changed sanitizer and dish machine sanitized at 50ppm
Hole in or other damage to wall. Missing tile in hallway leading to exit door
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at cooks line. Emailed operator sign
Single-service articles improperly stored. Case of single serve to go cups stored on floor at storage area downstairs
Standing water in bottom of reach-in-cooler. Reach in pullout drawers at reach in cooler on cooks line
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at walk in cooler. Operator moved beef over chicken
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 assorted sandwiches in downstairs mini cooler;mahi and chicken on cooks line -all tempting between 48F-52F.Per operator items were in coolers overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70 assorted sandwiches in downstairs mini cooler;mahi and chicken on cooks line -all tempting between 48F-52F.Per operator items were in coolers overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility are stained
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line has no soap or paper towel
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Mini reach in cooler at coffee station downstairs
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. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Dishmachine has no data plate/operating specifications.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator changed sanitizer and dish machine sanitized at 50ppm
Hole in or other damage to wall. Missing tile in hallway leading to exit door
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at cooks line. Emailed operator sign
Single-service articles improperly stored. Case of single serve to go cups stored on floor at storage area downstairs
Standing water in bottom of reach-in-cooler. Reach in pullout drawers at reach in cooler on cooks line
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at throughout kitchen
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at pastry prep area hand washing sink and at prep area behind cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of glaze at pastry prep
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Sponge in hand sink at coffee station downstairs
Carbon dioxide/helium tanks not adequately secured. At coffee bar downstairs
Single-service articles not stored protected from contamination. Coffee filters at coffee bar downstairs
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Retested at 50ppm
No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at bar
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.
Trash receptacles not provided where needed in establishment. Handsink near walk-in cooler
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Retested at 50ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding); skim milk (47F - Cold Holding); whole milk (47F - Cold Holding) market coffee low boy cooler. Operator states in unit less then four hours, will place items on ice
No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at bar
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.
Trash receptacles not provided where needed in establishment. Handsink near walk-in cooler
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed wiping cloth inside the market hand wash sink. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink in bar, operator added a roll of paper towel
Carbon dioxide/helium tanks not adequately secured. Operator removed it
No handwashing sign provided at a hand sink used by food employees. Cookline, operator added sign
Wet wiping cloth not stored in sanitizing solution between uses. On the bar dish machine, operator placed it inside the sanitizer bucket
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese icing cinnamon roll (68-69F - Cold Holding) for less than hour. Operator placed them inside the reach in cooler to ensure temperature drops and maintains at least 41F
No paper towels or mechanical hand drying device provided at handwash sink. Entranced from kitchen hand wash sink
Carbon dioxide/helium tanks not adequately secured. Next to prep walk in cooler
Old labels stuck to food containers after cleaning.
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.