DirtyFLRestaurant Inspection Data

SUMMER PALACE

SUMMER PALACE in WINDERMERE has 5 health inspections on record with an overall food safety rating of 1.0/5. Food safety practices have remained consistent.

Last inspection: 3 months ago · 5 reports on file

13428 SUMMERPORT VILLAGE PKWY, WINDERMERE 34786

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

12/22/2025· 3mo ago

Visit ID: 10911953

Met Inspection Standards

3 high, 1 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line.
  • 08B-38-4:Basic - Food stored on floor. Bucket of soy sauce on floor. Operator removed. Corrected On-Site Repeat Violation
  • 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. In water 108F.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 108F. Operator turned up the heat. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled. Exterior reach in freezer in the kitchen. Exterior white chest freezer outside walk in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk in cooler.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken over Cabbage in walk in cooler. Operator removed. Corrected On-Site Repeat Violation
  • 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. Raw Chicken over raw beef in reach in cooler. Operator removed. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated. Fried Rice (107F - Hot Holding) rechecked 172F**(Corrected On-Site** Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.

4/21/2025· 12mo ago

Visit ID: 10743110

Met Inspection Standards

5 high, 4 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
  • 08B-38-4:Basic - Food stored on floor./a container of raw chicken and cut vegetables on walk in cooler floor/ Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./kitchen entrance hand sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings stored over unwashed cabbage/walk in cooler. Raw beef stored over unwashed lettuce/walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over imitation crab meat/reach in freezer./ Corrected On-Site Repeat Violation
  • 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 over raw beef, cook line make table/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tofu cold holding at 45F, cooked ribs 44F, less than 4 hours/cook line reach in cooler/moved to other cooler/ **Corrective Action Taken**
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./only one menu for customers/changed to Krab/ Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./spicy tuna, salmon served raw not identified/only one menu for customers/ Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./copy to manager/posted/ Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./most training certificates missing employee's date of birth.

12/13/2024· 1y 4mo ago

Visit ID: 8783551

Met Inspection Standards

2 high, 5 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. Employee apron on dry storage shelf. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under reach in cooler and freezer soiled. Floor in dry storage area soiled operator cleaned Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters Exterior reach in cooler and freezer soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler Reach in freezer by three compartment sink. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over egg rolls wraps in reach in freezer, Raw Chicken on top of box of wrapped egg rolls in reach in freezer. Operator corrected. operators removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Placed in walk in for quick chill. General Chicken (52F - Cold Holding) Repeat Violation

6/17/2024· 1y 10mo ago

Visit ID: 8533709

Follow-up Inspection Required

4 high, 8 basic

  • 14-11-5:Basic - Equipment in poor repair. -Flour container lid cracked.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -To right of handsink in wait station.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -In kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under stove cover. -Hood filters.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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 scallops over egg roll wrappers. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken over cabbage in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Eggrolls 57f, Chicken 59f. Less than 4 hours. Advised to rapid chill.

10/23/2023· 2y 5mo ago

Visit ID: 8381919

Met Inspection Standards

5 high, 4 int, 7 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023. 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./sugar scoop handle.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 96F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door exterior soiled. Cook line reach in freezer door exterior soiled.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-04-4:Basic - Wiping cloth/towel used under cutting board./front sushi bar prep table.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container.
  • 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 over cooked ribs, kitchen two door reach in freezer/ Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce./raw chicken over unwashed Napa and onions, walk in cooler/
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw beef, raw chicken over raw shrimp/cook line make table.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steamed noodles 45F, less than 4 hours/moved to walk in cooler. Cut cabbage 44F, less than 4 hours/moved to walk in cooler/ **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./fried rice 115F, less than 2 hours/moved back to walk in cooler for cooling/ **Corrective Action Taken**
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./changed menu immediately from crab to krab. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by garbage can. Pans and other utensils stored inside hand sink/ Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./spicy tuna roll/ Corrected On-Site
  • 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/manager certificate available but not on duty.