SUMMER PALACE

High Priority - Food stored in ice used for drinks. See stop sale. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut vegetables. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings 46f, Pork 46f. Less than 4 hours. Advised to rapid chill.

Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink by three compartment sink.

Basic - Floor soiled/has accumulation of debris. -Walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 100f water. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. -At wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Trash chute on rinse table. -Exterior of sugar container. -Exterior of fryers. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Double door freezer.

Basic - Wood food-contact surface not properly sealed. -Around hand sink at wait station.

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

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.

Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. Floor at cook line.

Basic - Food stored on floor. Bucket of soy sauce on floor. Operator removed. Corrected On-Site Repeat Violation

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 108F. Operator turned up the heat. Corrective Action Taken

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.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.

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.

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

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

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

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./only one menu for customers/changed to Krab/ Corrected On-Site

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

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

Intermediate - Records/documents for required employee training do not contain all of the required information./most training certificates missing employee's date of birth.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.

Basic - Food stored on floor./a container of raw chicken and cut vegetables on walk in cooler floor/ Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./kitchen entrance hand sink.

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

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters Exterior reach in cooler and freezer soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler Reach in freezer by three compartment sink. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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

High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken over cabbage in walk in cooler. Corrected On-Site

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.

Basic - Equipment in poor repair. -Flour container lid cracked.

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Food-contact surface not smooth and easily cleanable. -To right of handsink in wait station.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. -In kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under stove cover. -Hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.

Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour.

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

High Priority - Raw animal food stored over or with unwashed produce./raw chicken over unwashed Napa and onions, walk in cooler/

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.

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

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

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./changed menu immediately from crab to krab. Corrected On-Site

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./spicy tuna roll/ Corrected On-Site

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.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023. Corrected On-Site

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 96F.

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.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth/towel used under cutting board./front sushi bar prep table.

Basic - Working containers of food removed from original container not identified by common name./sugar container.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General chicken 71°, sweet and sour chicken 69°,egg rolls 61° Per operator was pull from refrigerator 2 hours prior. Operator placed food items in freezer for quick chill. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Drain cleaner stored next food items. Corrected On-Site Warning

Intermediate - Equipment drain line draining into handwash sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee poured fish juices in hand sink at front counter. Warning

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/ Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork, General chicken, egg rolls, sweet and sour chicken. All cooked 1 and 2 days prior. Corrected On-Site Warning

Basic - A minimum of one bathroom facility is not available for public use. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Turbo sit freezer in kitchen area. Warning

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. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection. Warning

Basic - Food stored on floor. Cooking oil stored under wok area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Dish trays Warning

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Warning

Basic - Screening is not 16-mesh to the inch. Warning

High Priority - Container of medicine improperly stored. Employee medicine next to single service items at front counter. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board at preparation table.

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

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored in shelf by three compartment sink.

Basic - Floor soiled/has accumulation of debris. Under equipment throughout the kitchen.

Basic - Food stored on floor. Containers with sauces stored in the floor next to dry storage area. Corrected On-Site

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line.

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

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table and cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled at dry storage area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables. Raw chicken over sauces/walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp. Raw chicken over raw beef/cook line make table/ Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/egg rolls, sweet and sour chicken, fried chicken out for 30 minutes per cook. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times./food containers blocking kitchen hand sink/next to 3 compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2021. License current active, expires 4/1/2023. Repeat Violation

Basic - Employee beverage container in ice machine/ice bin.

Basic - Food stored on floor./a bag of carrots on kitchen floor/ Corrected On-Site

Basic - Ice buildup in reach-in freezer/cook line reach in freezer.

Basic - In-use ice scoop stored on soiled surface between uses/ice scoop stored in dirty bucket, above ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 105F. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit./front sushi bar case and sushi reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees./hand sink by kitchen entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. Cook line reach in freezer gaskets soiled. Hood filters soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed mushroom stored over cut onions, walk in cooler/ Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.