SUMMER HOUSE
149 AVENIDA MESSINA
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/6/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/10/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 3/10/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/9/2025
High Priority
5
Intermediate
0
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 3/9/2025 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2024
High Priority
2
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/8/2024 revealed 7 total violations (2 high priority, 3 intermediate, 1 basic).