Summer House on the Lake
Last inspected: Dec 19, 2025
55
Score
The health department has logged five inspections at Summer House on the Lake, the earliest from 2023. The newest entry in the record is dated Dec 19, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 87, which Summer House on the Lake's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna behind smoked fish in under counter drawer **Corrected On-Site**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200+ side bar chlorine Vendor on property and re calibrated Then 100ppm **Corrected On-Site**
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice machine room **Corrected On-Site**
31A-09-4
Basic - Clean bar strainers not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting Dry items shelf in dish room **Corrected On-Site**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on cooks line **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage in staninding water in prep kitchen **Corrected On-Site**
06-01-5
55
Mar 19, 2025
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.less than 4 hours per operator shrimp (45-52F - Cold Holding)2nd temp shrimp (35-36F - Cooling) cooked pasta (41-45F - Cold Holding) Per operator more than 4 hours see stop sale. honey butter (50F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - 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 will reheat taco sandwich (121F - Hot Holding) **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times located near ice machine with cooler **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Water leaking from pipe of hand wash sink in dishwasher area
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White powder substance in back dry storage not labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to each produce walk in cooler
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable located in back prep kitchen **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting in dish area
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Pastry brush stored in dish area **Corrected On-Site**
14-10-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scrapper handle for icing touching icing **Corrected On-Site** **Warning**
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut fruit and parfaits in bakery
02D-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Artichoke
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table next to rice cooker and cutting board in back prep area **Corrected On-Site**
21-44-1
Basic - Stored food not covered garnish located on the bar. **Corrected On-Site**
08B-12-5
32
Nov 19, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
30
Jun 4, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine three times not properly sanitizing, found out the booster had to be reset at time of inspection, spoke with Chef must check dish machine daily recommend a log.rechecked dishmachine sanitzing final rinse reaching proper temperature **Corrected On-Site**
22-57-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken shell cracked inside container with other eggs stored inside walk in cooler(bakery cooler.
01B-14-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located near the server area. **Corrected On-Site**
31B-02-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee has fake nails also finger nail polish while preparing coffee in the server area.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige and white cutting board has deep cut marks and also black discoloration on the surface Observed white cutting board covering the prep sink.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed ash box stored in front of hand wash sink located in the pizza area, Chef removed. **Corrected On-Site**
31A-09-4
Basic - 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. Observed unthaw tuna stored inside reach in cooler, per stored a few days Chef discarded at time of inspection . **Corrective Action Taken**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing watch on the cook line, while food handling.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the cook line. Explained to Chef **Corrected On-Site**
10-07-4
43
Nov 20, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Ceiling not smooth, nonabsorbent and easily cleanable bakery service station.Chef stated that all the cookies will be packaged. Coffee and beer station are under HVAC which is smooth and easily cleanable.
36-37-5
95
Frequently Asked Questions
When was Summer House on the Lake last inspected?
The most recent health inspection at Summer House on the Lake on file is from Dec 19, 2025. The public record contains five inspections in total.
What is the most common violation at Summer House on the Lake?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Summer House on the Lake.
How does Summer House on the Lake compare to other restaurants in Lake Buena Vista?
Summer House on the Lake most recently scored 55 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Summer House on the Lake's inspection record improved over time?
Yes. Recent inspections at Summer House on the Lake have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Summer House on the Lake means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Summer House on the Lake inspected?
Based on the inspection history on file, Summer House on the Lake is inspected around two times per year on average.
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