SUMMERHOUSE RESTAURANT & MARKET

Name: SUMMERHOUSE RESTAURANT & MARKET
Address: 10202 JEFF FUQUA BOULEVARD, STE 4070, ORLANDO, FL, 32827-4392, US
Rating: 44.7

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

License #5815721

🏨 Hotel/Resort ℹ️

44.7 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUMMERHOUSE RESTAURANT & MARKET in ORLANDO currently holds an InspectFL Health Score of 44.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 51 total violations — 11 critical, 12 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 20, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 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

Would you eat here?

SUMMERHOUSE RESTAURANT & MARKET 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.

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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
[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
[16-01-4] Dishmachine has no data plate/operating specifications.
[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
[36-24-5] Hole in or other damage to wall. Missing tile in hallway leading to exit door
[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
[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
[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
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility are stained
[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

Disposition: Warning Issued
[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
[16-01-4] Dishmachine has no data plate/operating specifications.
[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
[36-24-5] Hole in or other damage to wall. Missing tile in hallway leading to exit door
[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
[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
[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
[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
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility are stained
[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