SUMMERHOUSE RESTAURANT & MARKET

Name: SUMMERHOUSE RESTAURANT & MARKET
Address: 10202 JEFF FUQUA BOULEVARD, STE 4070, ORLANDO, FL, 32827-4392, US
Rating: 59.8

10202 JEFF FUQUA BOULEVARD, STE 4070, ORLANDO, FL 32827-4392

License #5815721

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.8 Grade F / 100

Failing Health Score

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Quick take

SUMMERHOUSE RESTAURANT & MARKET in ORLANDO currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 30 total violations — 7 critical, 6 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 20, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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: Call Back - Complied
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 assorted sandwiches in downstairs mini cooler;mahi and chicken on cooks line -all tempting between 48F-52F.Per operator items were in coolers overnight
[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 at walk in cooler. Operator moved beef over chicken
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility are stained
[25-05-4] Single-service articles improperly stored. Case of single serve to go cups stored on floor at storage area downstairs
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in pullout drawers at reach in cooler on cooks line
[36-24-5] Hole in or other damage to wall. Missing tile in hallway leading to exit door
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator changed sanitizer and dish machine sanitized at 50ppm
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturers guidelines
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at cooks line. Emailed operator sign
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Mini reach in cooler at coffee station downstairs
[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. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturers guidelines
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line has no soap or paper towel
[16-01-4] Dishmachine has no data plate/operating specifications.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturers guidelines
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility are stained
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Mini reach in cooler at coffee station downstairs
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at cooks line. Emailed operator sign
[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 at walk in cooler. Operator moved beef over chicken
[25-05-4] Single-service articles improperly stored. Case of single serve to go cups stored on floor at storage area downstairs
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in pullout drawers at reach in cooler on cooks line
[36-24-5] Hole in or other damage to wall. Missing tile in hallway leading to exit door
[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. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturers guidelines
[16-01-4] Dishmachine has no data plate/operating specifications.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70 assorted sandwiches in downstairs mini cooler;mahi and chicken on cooks line -all tempting between 48F-52F.Per operator items were in coolers overnight
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator changed sanitizer and dish machine sanitized at 50ppm
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line has no soap or paper towel
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 assorted sandwiches in downstairs mini cooler;mahi and chicken on cooks line -all tempting between 48F-52F.Per operator items were in coolers overnight

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