DirtyFLRestaurant Inspection Data

SUMMERLIN CAFE

11370 SUMMERLIN SQUARE DR

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/18/2025

Inspection #: Visit ID: 10721271

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One prep cook without a hair restraint, cook,put on hat. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line and on back prep table.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 200ppm) operator diluted to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose in dish area used fro pre rinsing has no vacuum breaker at hose bibb.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine exceeds 200ppm) operator diluted to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 02C-04-5:Intermediate - 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. Stuffing made on site, date marked with date of production but note marked with date frozen/thawed.

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8780043

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraint
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 200ppm); operator diluted to: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine exceeds 200ppm); operator diluted to: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with bleach under three compartment sink This is a repeat violation from previous inspection dated 06-13-2024 Repeat Violation

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8556963

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees drinking on cooks line.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees donuts stored in wait station reach in cooler with food served to guests. Operator segregated and labeled personal food. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor drain covers damaged posing a trip hazard in front of ice machine. Repeat from 11-20-2023 Repeat Violation
  • 49-01-4:Flammables stored/debris present in meter room. For reporting purposes only. Cardboard and plastic stored directly adjacent to open breaker panels.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from open container on cooks line and then return to working with food. Discussed with operator and observed proper hand washing. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored above fish on cooks line. Operator moved food to proper storage. . Provided operator with DBPR Form HR 5030-009 Refrigerator Storage (Spanish) Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on cooks line, not time marked. Per operator, eggs have been out of refrigeration for an hour. Time As Public Health Control on file and accurate.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, per operator made 24 hours prior, not date marked. Operator date marked during inspection. . Repeat from 11-20-2023 Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine.

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8556519

  • N/A:No Violations Were Observed

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8378882

  • 06-09-1:Basic - 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. Salmon packaged bearing labeling to remove from packaging prior to thawing, thawed still under reduced oxygen packaging in reach in cooler on cooks line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf at cooks line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food without hair restraints. Repeat from 03-07-2023 Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor drains damaged and pose a tripping hazard in front of ice machine. Repeat from 03-07-2023 Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple cases of food on floor of walk in freezer. Repeat from 03-07-2023 Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On back prep table.
  • 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. Cardboard used as a liner on stove top at end of cooks ine. Repeat from 03-07-2023 Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over blueberry's and strawberries on cooks line. Raw ground beef stored over cut lettuce in tall reach in cooler on cooks line. Educated operator on proper food storage. And provided operator with DBPR Form HR 5030-099 Refrigeration Storage Guide in Spanish. . Repeat from 03-07-2023 **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon packaged bearing labeling to remove from packaging prior to thawing, thawed still under reduced oxygen packaging in reach in cooler on cooks line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs - ambient (75F - Cold Holding); pooled eggs (75F - Cold Holding). Per operator food had been removed from refrigeration 1 hour prior and is being used for service. Discussed Time As Public Health Control with operator. Repeat from 03-07-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table sausage pattyn (107 F - Hot Holding), per operator sausage was cooked 45 minutes prior and placed in double pan on steam table. Operator began reheating.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 cooks, and 5 servers working with food and no certified food manager present.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sergio, prep cook hired three years ago has no food handlers training. . As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-07-2023 Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - 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. Provided operator DBPR Form HR 5030-103. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-07-2023 Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad, chili and lasagna all prepared in site, per operator ore than 24 hours prior not date marked.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sharron, Susanne and Allison all have expired ServSafe certifications.