SUMMER HOUSE ON THE LAKE

Name: SUMMER HOUSE ON THE LAKE
Address: 1498 E BUENA VISTA DR, LAKE BUENA VISTA, FL, 32830, US
Rating: 55.5

1498 E BUENA VISTA DR, LAKE BUENA VISTA, FL 32830

License #5815895

🏨 Hotel/Resort ℹ️

55.5 Grade F / 100

Failing Health Score

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Latest inspection

June 1, 2026 · 8 findings · 3 critical

Routine - Food

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Quick take

SUMMER HOUSE ON THE LAKE in LAKE BUENA VISTA currently holds an InspectFL Health Score of 55.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 1, 2026. Across those visits, inspectors documented 54 total violations — 13 critical, 13 major, 28 minor.

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The latest inspection on June 1, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

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Inspector notes

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SUMMER HOUSE ON THE LAKE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stacked on the storage shelves located in the dish machine room.
[29-08-4] Plumbing system in disrepair. Checked cold water turn off on both hand wash sinks located in the service bar, per Manager sprayer not working properly reason for shut off cold water. Must be repaired cold water to be used on both hand wash sinks.
[08B-12-5] Stored food not covered. Observed ice berg lettuce uncovered inside walk in cooler.
[22-57-6] 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. Checked dishmachine three times final rinse not sanitizing properly pot wash machine must not be used until dishmachine company checked the final rinse. Three compartment sink must be used wash, rinse, sanitize until dishmachine repaired check concentration 200 ppm quat ammonia. Main dishmachine is properly sanitizing final rinse 160 plus) (DO NOT USED DiSHMACHINE UNTIL REPAiRED) Dishmachine is sanitizing properly final rinse 160 plus after checking four times dishmachine technician.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked raw tuna 48°f stored on the top panel less than. 4 hours quick chill product immediately. Spinach artichoke dip 43°f stored inside walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of mash potatoes 133°f stored inside steam table, main cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced American cheese and butter not date marked stored inside walk in cooler over night.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards has black discoloration on the surface located on the main cook line, recommend to replace or resurface.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable located in back prep kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting in dish area
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Pastry brush stored in dish area
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scrapper handle for icing touching icing
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut fruit and parfaits in bakery
[33-16-4] Open dumpster lid.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Artichoke
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table next to rice cooker and cutting board in back prep area
[08B-12-5] Stored food not covered garnish located on the bar.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to each produce walk in cooler
[29-11-4] Water leaking from pipe of hand wash sink in dishwasher area
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder substance in back dry storage not labeled
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.less than 4 hours per operator shrimp (45-52F - Cold Holding)2nd temp shrimp (35-36F - Cooling) cooked pasta (41-45F - Cold Holding) Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding)
[03B-01-6] 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 will reheat taco sandwich (121F - Hot Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times located near ice machine with cooler

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while on the cook line, spoke to General manager at time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee working expo line without wearing hair restraint.
[14-38-4] Food storage container/container lid cracked or broken. Observed cracked container on the bulk powder sugar.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting boards on the cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed powder sugar no label provided.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the cook line touch counter and continue food handling while wearing the same gloves. Explain the importance of handwashing.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked diced chicken 44°f stored inside reach in cooler over 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken 44°f stored inside reach in cooler dated Sunday 11/17 issued stop sale notice. Checked temperature lentil soup 57°f stored in the walk in cooler overnight.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed three beige cutting board has black discoloration and red stains left on the surface located on the cook line. Recommend to replace or resurface
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of hand sink located in the cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitize bucket stored inside hand wash sink. in the dish machine area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for Time as public health control, operator given a written plan at time of inspection.

Disposition: Met Inspection Standards
[06-09-1] 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. Observed unthaw tuna stored inside reach in cooler, per stored a few days Chef discarded at time of inspection .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing watch on the cook line, while food handling.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the cook line. Explained to Chef
[22-57-6] 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. Checked dish machine three times not properly sanitizing, found out the booster had to be reset at time of inspection, spoke with Chef must check dish machine daily recommend a log.rechecked dishmachine sanitzing final rinse reaching proper temperature
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken shell cracked inside container with other eggs stored inside walk in cooler(bakery cooler.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee has fake nails also finger nail polish while preparing coffee in the server area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige and white cutting board has deep cut marks and also black discoloration on the surface Observed white cutting board covering the prep sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed ash box stored in front of hand wash sink located in the pizza area, Chef removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located near the server area.