SUMMER PALACE

Name: SUMMER PALACE
Address: 13428 SUMMERPORT VILLAGE PKWY, WINDERMERE, FL, 34786, US
Rating: 42.3

13428 SUMMERPORT VILLAGE PKWY, WINDERMERE, FL 34786

License #5811312

🥡 Chinese ℹ️

42.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 11, 2026 · 12 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUMMER PALACE in WINDERMERE currently holds an InspectFL Health Score of 42.3 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 May 11, 2026. Across those visits, inspectors documented 73 total violations — 23 critical, 10 major, 40 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 12 observation rows: 4 critical, 1 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SUMMER PALACE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-73-4] Floor soiled/has accumulation of debris. -Walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 100f water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Trash chute on rinse table. -Exterior of sugar container. -Exterior of fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Double door freezer.
[14-06-4] Wood food-contact surface not properly sealed. -Around hand sink at wait station.
[08B-56-4] Food stored in ice used for drinks. See stop sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut vegetables.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings 46f, Pork 46f. Less than 4 hours. Advised to rapid chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hand sink by three compartment sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar container. Operator removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line.
[08B-38-4] Food stored on floor. Bucket of soy sauce on floor. Operator removed.
[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. In water 108F.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 108F. Operator turned up the heat.
[23-03-4] 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] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw Chicken over Cabbage in walk in cooler. Operator removed.
[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 Chicken over raw beef in reach in cooler. Operator removed.
[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 reheated. Fried Rice (107F - Hot Holding) rechecked 172F(
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
[08B-38-4] Food stored on floor./a container of raw chicken and cut vegetables on walk in cooler floor/
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./kitchen entrance hand sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
[08A-04-5] 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] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over imitation crab meat/reach in 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 over raw beef, cook line make table/
[03A-02-5] 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/
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab./only one menu for customers/changed to Krab/
[02B-01-5] 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/
[02B-02-5] 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/
[53B-10-4] Records/documents for required employee training do not contain all of the required information./most training certificates missing employees date of birth.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
[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./sugar scoop handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 96F.
[23-03-4] 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] Walk-in cooler shelves with rust that has pitted the surface.
[21-04-4] Wiping cloth/towel used under cutting board./front sushi bar prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container.
[08A-02-6] 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/
[08A-04-5] Raw animal food stored over or with unwashed produce./raw chicken over unwashed Napa and onions, walk in cooler/
[08A-24-5] 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] 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/
[03B-01-6] 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/
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab./changed menu immediately from crab to krab.
[31A-09-4] 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/
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./spicy tuna roll/
[53A-05-6] 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.