DirtyFLRestaurant Inspection Data

SUMMER HOUSE

149 AVENIDA MESSINA

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 8778916

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed cut marks on reach in cooler top cutting board on cook line.
  • 08B-38-4:Basic - Food stored on floor.Observed chicken and ground beef in containers on floor in walk in cooler. Manager rearranged food items to prevent cross contamination. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.Observed no ambient thermometer in reach in cooler on cook line. Manager corrected by adding. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on mixer shield. Manager had employee clean during inspection. Corrected On-Site

Inspection Date: 4/6/2025

Inspection #: Visit ID: 10796220

  • N/A:No Violations Were Observed

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10795339

  • 08B-04-4:Basic - - From initial inspection : Basic - Open condiments provided for self-service not properly protected. Warning - From follow-up inspection 2025-03-10: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Warning - From follow-up inspection 2025-03-10: **Time Extended**
  • 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Observed no protection from open food. Warning - From follow-up inspection 2025-03-10: Extended for 59 days **Time Extended**

Inspection Date: 3/9/2025

Inspection #: Visit ID: 10792800

  • 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed 145F sanitizer temperature. Warning
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Observed no protection from open food. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cold holding in reach in cooler on cook line and against wall pasta 50F, sliced cheese 48F, blue cheese 46F, shrimp cocktail 45F. Observed cold holding in walk in cooler mashed potato 48F, creamed spinach 51F, crabmeat 48F. Operator iced reach in cooler items and discarded walk in cooler items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold holding in reach in cooler on cook line and against wall pasta 50F, sliced cheese 48F, blue cheese 46F, shrimp cocktail 45F. Observed cold holding in walk in cooler mashed potato 48F, creamed spinach 51F, crabmeat 48F. Operator iced reach in cooler items and discarded walk in cooler items. **Corrective Action Taken** Warning

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8854224

  • N/A:No Violations Were Observed

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8852493

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed in pull out drawers on cook line, Fish over cooked mushrooms. Chef Manager rearranged food items to prevent cross contamination. Corrected On-Site
  • 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized.Observed buckets of quaternary at 0ppm, Chef corrected tubing and checked at 300 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed on cook line and cold station, Cold Holding Oasta 47F, Sliced Cheese 46F, Crab Cake 50F, Shrimp 45F, Oysters Rockefeller 48F. Chef placed product in freezer and iced shrimp. Observed Creamed Spinach in walk in cooler at 48@@, Chef discarded due to temperature and wrong date on pan. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Observed by dish machine sink blocked by tray stand and cart. Manager corrected by removing items. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed on cook line, Chef added to sink area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
  • 53B-01-5:Intermediate - 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. Warning

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8509708

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed back pack in dry storage area. Manager removed. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Observed measure pitcher and utensils in hand wash sink on cook line. Employee removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels at cook line hand wash sink. Employee added towels. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Holding beef and potatoes Au gratin in warmer box after removing from refrigeration. No time as public health control plan.Emailed Manager plan. **Corrective Action Taken**

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8377613

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 08B-38-4:Basic - Food stored on floor.Observed bread pudding , frozen potato on floor in Walkin Freezer .
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Observed utensils in kitchen and cut fruit at bar Hand wash sinks.