Summer Palace
Last inspected: Dec 22, 2025
35
Score
Across the available record, Summer Palace has seven inspections on file, the first dated 2022. The latest inspection on file is from Dec 22, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 11 violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Windermere average 64, so Summer Palace trails the local norm. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
1
Major latest
10
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken over Cabbage in walk in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - 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. **Corrected On-Site**
08A-17-6
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 reheated. Fried Rice (107F - Hot Holding) rechecked 172F**(Corrected On-Site** **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
22-02-4
Basic - 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.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk in cooler.
14-33-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line.
36-73-4
Basic - Food stored on floor. Bucket of soy sauce on floor. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In water 108F.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 108F. Operator turned up the heat. **Corrective Action Taken**
10-07-4
35
Apr 21, 2025
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
50-17-3
High Priority - 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-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over imitation crab meat/reach in freezer./ **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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/ **Corrected On-Site**
08A-20-5
High Priority - 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/ **Corrective Action Taken**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information./most training certificates missing employee's date of birth.
53B-10-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./only one menu for customers/changed to Krab/ **Corrected On-Site**
52-03-4
Intermediate - 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/ **Corrected On-Site**
02B-01-5
Intermediate - 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/ **Corrected On-Site**
02B-02-5
Basic - Food stored on floor./a container of raw chicken and cut vegetables on walk in cooler floor/ **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees./kitchen entrance hand sink.
31B-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
08B-49-4
27
Dec 13, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over egg rolls wraps in reach in freezer, Raw Chicken on top of box of wrapped egg rolls in reach in freezer. Operator corrected. operators removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Placed in walk in for quick chill. General Chicken (52F - Cold Holding) **Repeat Violation**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on dry storage shelf. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor under reach in cooler and freezer soiled. Floor in dry storage area soiled operator cleaned **Corrected On-Site** **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters Exterior reach in cooler and freezer soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler Reach in freezer by three compartment sink. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled
36-27-5
58
Jun 17, 2024
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw scallops over egg roll wrappers. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken over cabbage in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Eggrolls 57f, Chicken 59f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Equipment in poor repair. -Flour container lid cracked.
14-11-5
Basic - Floor soiled/has accumulation of debris. -Under fryers.
36-73-4
Basic - Food-contact surface not smooth and easily cleanable. -To right of handsink in wait station.
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. -In kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under stove cover. -Hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour.
02D-01-5
37
Oct 23, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - 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/ **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce./raw chicken over unwashed Napa and onions, walk in cooler/
08A-04-5
High Priority - 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.
08A-24-5
High Priority - 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/ **Corrective Action Taken**
03A-02-5
High Priority - 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/ **Corrective Action Taken**
03B-01-6
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./changed menu immediately from crab to krab. **Corrected On-Site**
52-03-4
Intermediate - 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/ **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./spicy tuna roll/ **Corrected On-Site**
02B-01-5
Intermediate - 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.
53A-05-6
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023. **Corrected On-Site**
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop handle.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 96F.
10-07-4
Basic - 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.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth/towel used under cutting board./front sushi bar prep table.
21-04-4
Basic - Working containers of food removed from original container not identified by common name./sugar container.
02D-01-5
22
Jun 12, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
25
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Employee medicine next to single service items at front counter. **Corrected On-Site**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Raw tuna over ready to eat sauces in reach in cooler at sushi bar. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board at preparation table.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken more than 24 hours per operator no date marking in the walk-in cooler . **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on preparation table in cook line. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next to ingredient at storage area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored in shelf by three compartment sink.
24-08-4
Basic - Floor soiled/has accumulation of debris. Under equipment throughout the kitchen.
36-73-4
Basic - Food stored on floor. Containers with sauces stored in the floor next to dry storage area. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in Water temperature 110°f at preparation table. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled filters at hood suppression at cook line. Soiled gaskets at walk-in cooler. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready prep cut vegetables in the walk-in cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table and cook line. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled at dry storage area. **Corrected On-Site**
02D-01-5
29
Frequently Asked Questions
When was Summer Palace last inspected?
The most recent health inspection at Summer Palace on file is from Dec 22, 2025. The public record contains seven inspections in total.
What is the most common violation at Summer Palace?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Summer Palace.
How does Summer Palace compare to other restaurants in Windermere?
Summer Palace most recently scored 35 out of 100, which is lower than the Windermere average of 64.
Has Summer Palace's inspection record improved over time?
Yes. Recent inspections at Summer Palace have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Summer Palace means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Summer Palace inspected?
Based on the inspection history on file, Summer Palace is inspected around two times per year on average.
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