SUMMER PALACE

Name: SUMMER PALACE
Address: 588 S ALAFAYA TRL STE 40, ORLANDO, FL, 32828, US
Rating: 27.3

588 S ALAFAYA TRL STE 40, ORLANDO, FL 32828

License #5811729

🥡 Chinese ℹ️

27.3 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUMMER PALACE in ORLANDO currently holds an InspectFL Health Score of 27.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 93 total violations — 19 critical, 5 major, 69 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on September 9, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

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SUMMER PALACE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-05-4] Cardboard used to line food-contact shelves. At the reach-in white cooler kitchen area . Operator removed.
[21-23-4] Establishment using stainless scrubber on cleaned and sanitized, or in-use food-contact surface. Kitchen area .
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Front are at the expo station. Operator changed the water bucket with only chlorine sanitizer.
[36-62-4] Light not functioning. One out kitchen area .
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored bottom of make table . Operator discard it .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over bread at the walk-in freezer . Operator switched it .
[14-11-5] Equipment in poor repair. Gasket torn bottom table and reach-in freezer kitchen area .
[06-09-2] 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. Tuna left out to thawed front cooler still in bag was still frozen thats why I didnt do stop sale operator opened and separated from the bag .
[35A-02-8] Live, small flying insects found. Observed 1 live small flying insects not landing at any food by the dish area . Next routine visit per supervisor. Operator stated one of the employee opened the back door to take the trash out thats why the flies gets in .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Make table the one next to prep table .

Disposition: Met Inspection Standards
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored bottom cooler at the sushi station . Operator removed it .
[14-09-4] Cutting board has cut marks and is no longer cleanable Make table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee EarPod and glasses stored front at prep table next to clean equipment. Operator removed it .
[14-11-5] Equipment in poor repair. Gasket torn at the wall-in cooler door .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door .
[36-73-4] Floor soiled/has accumulation of debris. Behind equipment kitchen area .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Back of the house by the exit door .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth Stored on cutting board at sushi area . Operator moved it to sanitizer bucket .
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator added chlorine second check 100 ppm .
[35A-02-7] Live, small flying insects found Observed 1 live small flying back of the house by the exit door . Next routine visit per supervisor Randy .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over green beans at the walk-in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce and ginger at the walk-in cooler . Operator switch it .
[08A-17-6] 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 beef stored over raw shrimp at the walk-in freezer.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. At the walk-in cooler .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup of water at the prep table . Keys and cellphones at the prep table.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn bottom of make table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of make table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to the exit door .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Employee pork feet food stored on top of soy sauce at the walk-in cooler .
[08A-17-6] 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. Observed raw beef on top of raw shrimp at the walk-in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. small fridge front area (); cooked shrimp with imitationcrab (51F - Cold Holding); cream cheese (51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small fridge front area (); cooked shrimp with imitationcrab (51F - Cold Holding); cream cheese (51F - Cold Holding) Operator discarded when Im here .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Veggie rolls at the walk-in cooler 2 days ago .

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front area.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
[29-09-4] Faucet/handle missing at plumbing fixture. Mop sink .
[14-38-4] Food storage container/container lid cracked or broken. At the walk-in cooler .
[08B-38-4] Food stored on floor. Sauce stored at the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored by the stove .
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. At the 2 door white refrigerator.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go container at the cook line .
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored in top of ice machine.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage stored in top of sweet and sour chicken . Unwashed orange stored in top of beans sprouts.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[14-86-1] Non-food grade paper/paper towel used as liner for food container.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chicken at the same container as coconuts at the freezer
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored top of raw shrimp at the walk-in cooler .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold holding). Operator add some ice second temperature 41f-cold holding .
[31A-11-4] Handwash sink used for purposes other than handwashing. Fork stored in the employee hand sink at the back of the kitchen .
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.