SUMMER PALACE
588 S ALAFAYA TRL STE 40
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - wiping cloth not stored in sanitizing solution between uses. At the make table . Operator removed it . Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 helium tanks not secured by Back door .
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table both of them . Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife sharper stored between 2 make table . Operator removed it . Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed pan without Handel used as scoop at the rice . Operator removed it . Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table. Repeat Violation
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Bottom of make table . Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); cooked pork (44F - Cold Holding). Operator stated that the cooler was open to put the food on it was at 41 f 2 hours ago she moved everything to the walk-in cooler . **Corrective Action Taken**
Food safety inspection conducted on 2/13/2025 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. The make table the 3 of them . Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone at the top of make table. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 tongs stored at the oven handle. Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn bottom of make table . Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods and mop sink . Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at the top of make table . Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of ginger at the walk-in cooler . Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 6/7/2024
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table . Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the walk-in cooler . Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup of water at the prep table . Keys and cellphones at the prep table. Corrected On-Site Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn bottom of make table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the exit door .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee pork feet food stored on top of soy sauce at the walk-in cooler . Corrected On-Site
- 08A-17-6:High Priority - 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 beef on top of raw shrimp at the walk-in freezer. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. small fridge front area (); cooked shrimp with imitationcrab (51F - Cold Holding); cream cheese (51F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small fridge front area (); cooked shrimp with imitationcrab (51F - Cold Holding); cream cheese (51F - Cold Holding) Operator discarded when I'm here . Corrected On-Site
- 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. Veggie rolls at the walk-in cooler 2 days ago . Corrected On-Site Repeat Violation
Food safety inspection conducted on 6/7/2024 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 3/13/2024
High Priority
5
Intermediate
3
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Mop sink .
- 14-38-4:Basic - Food storage container/container lid cracked or broken. At the walk-in cooler .
- 08B-38-4:Basic - Food stored on floor. Sauce stored at the floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored by the stove . Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the 2 door white refrigerator. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at the cook line . Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored in top of ice machine. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage stored in top of sweet and sour chicken . Unwashed orange stored in top of beans sprouts.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken at the same container as coconuts at the freezer 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 chicken stored top of raw shrimp at the walk-in cooler .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold holding). Operator add some ice second temperature 41f-cold holding . Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Fork stored in the employee hand sink at the back of the kitchen . Corrected On-Site
- 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 to operator. **Corrective Action Taken**
- 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.
Food safety inspection conducted on 3/13/2024 revealed 23 total violations (5 high priority, 3 intermediate, 15 basic).