DirtyFLRestaurant Inspection Data

SUMMERHOUSE RESTAURANT & MARKET

With 6 inspections documented, SUMMERHOUSE RESTAURANT & MARKET maintains a 2.9/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

10202 JEFF FUQUA BOULEVARD, STE 4070, ORLANDO 32827-4392

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10882832

Met Inspection Standards

2 int, 1 basic

  • 40-06-5:Basic - 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 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at throughout kitchen
  • 31B-02-4:Intermediate - 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 Corrected On-Site

6/13/2025· 9mo ago

Visit ID: 10704846

Met Inspection Standards

1 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At coffee bar downstairs Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored protected from contamination. Coffee filters at coffee bar downstairs
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sponge in hand sink at coffee station downstairs Corrected On-Site

11/1/2024· 1y 4mo ago

Visit ID: 10704434

Met Inspection Standards

1 high, 1 int, 2 basic

  • 06-09-1:Basic - - From initial inspection : 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. - From follow-up inspection 2024-11-01: **Time Extended**
  • 33-06-4:Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. Handsink near walk-in cooler Corrected On-Site - From follow-up inspection 2024-11-01: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2024-11-01: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at bar Corrected On-Site Repeat Violation - From follow-up inspection 2024-11-01: **Time Extended**

10/25/2024· 1y 4mo ago

Visit ID: 8781800

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 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.
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Handsink near walk-in cooler Corrected On-Site
  • 22-49-4:High Priority - 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 Corrected On-Site
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at bar Corrected On-Site Repeat Violation

1/26/2024· 2y 1mo ago

Visit ID: 8495506

Met Inspection Standards

2 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator removed it Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cookline, operator added sign Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the bar dish machine, operator placed it inside the sanitizer bucket Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth inside the market hand wash sink. Operator removed it. Corrected On-Site
  • 31B-02-4:Intermediate - 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 Corrected On-Site Repeat Violation

9/8/2023· 2y 6mo ago

Visit ID: 8380925

Met Inspection Standards

1 high, 1 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to prep walk in cooler
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 03A-02-5:High Priority - 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 **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entranced from kitchen hand wash sink Corrected On-Site