SUMMER HOUSE

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler expired except for 1 employee. Warning - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2026-02-18: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler Meuniére sauce date marked 9/6/25. Employee voluntarily discarded. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Observed 3 spray bottles unmarked. Chef corrected. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Observed reach in cooler top white board with cut marks. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on mixer shield. Manager had employee clean during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Observed cut marks on reach in cooler top cutting board on cook line.

Basic - Food stored on floor.Observed chicken and ground beef in containers on floor in walk in cooler. Manager rearranged food items to prevent cross contamination. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.Observed no ambient thermometer in reach in cooler on cook line. Manager corrected by adding. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.Observed measure pitcher and utensils in hand wash sink on cook line. Employee removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels at cook line hand wash sink. Employee added towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Holding beef and potatoes Au gratin in warmer box after removing from refrigeration. No time as public health control plan.Emailed Manager plan. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed back pack in dry storage area. Manager removed. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing.Observed utensils in kitchen and cut fruit at bar Hand wash sinks.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor.Observed bread pudding , frozen potato on floor in Walkin Freezer .

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Did not observe any vomit/diarrhea cleanup plan. Emailed manager plan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on mixer head. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - 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.Did not observe any employee health reporting agreements. Emailed agreement. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign on Hand wash sink on cook-line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwashing Machine at bar chlorine 25ppm. Manager called for service.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not consistently dated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on mixer head and guard. Observed debris on can opener blade. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed heavy debris on top of exterior Dishwashing Machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO 2 tanks by dumpster and back alley not secured.

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed Salmon without letter of farm raised and pellet fed. Warning - From follow-up inspection 2022-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Warning - From follow-up inspection 2022-06-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed small white cutting board on cooks line with cut marks. Warning - From follow-up inspection 2022-06-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole butter in front of line at 57°F, employee removed to ice. Observed in Reach in cooler shrimp 59°F, Blue Cheese 59°F, and Oysters58°F in Reach in cooler for 2 hours, unit became unplugged. Operator iced down product and unit was up and running. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed potatoes au gratin in warming box at 56°F. Employee removed to Walkin cooler to cool down.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink splitter. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags held not on order of last served/used. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shellfish tags without dates last one was used. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris around mixer head.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for sanitizer buckets.

Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board on cooks line with cut grooves.

Basic - Food stored on floor. Observed tubs of oil stored on floor in kitchen. Operator removed to shelf. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing filter from hood system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cooks line at 76°F. Employee corrected by removing for cleaning. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in ladies bathroom. Emailed operator a sign. Corrective Action Taken