ORLANDO, FL. Food was not cooked to required minimum temperatures at Summerhouse Restaurant & Market at 10202 Jeff Fuqua Boulevard — inside Orlando International Airport — when state inspectors arrived on May 20, 2026, one of seven high-severity violations documented that day. The restaurant was not closed.
Inspectors recorded the undercooked food violation alongside six other high-priority findings: no person in charge performing duties, inadequate handwashing facilities, improper handwashing technique, food contact surfaces not properly cleaned or sanitized, no consumer advisory posted for raw or undercooked foods, and no allergen awareness demonstrated by staff. Three intermediate violations accompanied those, covering improper sewage or wastewater disposal, multi-use utensils not properly cleaned, and inadequate ventilation and lighting.
Ten violations total. Seven of them high-severity. The restaurant continued operating.
What Inspectors Found
The absence of a person in charge actively performing duties is not a paperwork problem. CDC data shows that establishments operating without active managerial control accumulate critical violations at three times the rate of those with engaged supervision. At Summerhouse on May 20, the cascade that follows from absent oversight was visible across nearly every other violation on the list.
No adequate handwashing facilities. Improper technique when washing did occur. Food contact surfaces, the cutting boards and prep counters where raw and ready-to-eat foods share space, not properly cleaned or sanitized. Each of those violations is a direct consequence of a kitchen operating without anyone in charge enforcing basic protocol.
The sewage and wastewater disposal violation is in a category of its own. Improper disposal of raw sewage creates a fecal contamination pathway that can reach food preparation surfaces, utensils, and food itself. That violation was logged as intermediate, not high-priority, but its implications are not minor.
What These Violations Mean
Undercooked food is among the most direct routes to foodborne illness in a restaurant kitchen. Salmonella in poultry survives below 165 degrees Fahrenheit. At Summerhouse on May 20, inspectors found food not reaching required minimum temperatures, meaning any customer who ordered a cooked protein that day had no guarantee the heat applied to it had killed what needed to be killed.
The allergen violation compounds that risk for a specific and vulnerable population. Food allergies affect 32 million Americans, and allergic reactions send 30,000 people to emergency rooms each year. When staff cannot demonstrate allergen awareness, a customer with a tree nut or shellfish allergy who asks about an ingredient is getting an answer from someone who may not actually know. At an airport restaurant serving travelers from across the country, many of whom may be eating quickly and trusting the staff to know their menu, that gap is acute.
Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. Those biofilms are not removed by a quick rinse. They require the kind of disciplined cleaning protocol that does not happen in a kitchen where no one in charge is enforcing standards.
The consumer advisory absence is a narrower but specific failure. Customers with compromised immune systems, pregnant women, elderly diners, and young children face elevated risk from raw or undercooked items. Without a posted advisory, they have no way to make an informed choice. The restaurant removed that choice from them.
The Longer Record
May 20 was not the first time inspectors found serious problems at Summerhouse. It was not even the first time that week.
On May 19, the day before, inspectors had already documented eight high-severity violations and three intermediate violations at the same address. That inspection and the May 20 inspection together represent 15 high-severity violations in two consecutive days. The facility has nine inspections on record in total, accumulating 51 violations across that history.
The pattern extends further back. Inspectors found three high-severity violations in October 2024, followed by two more in November 2024. The December 2025 inspection logged one high-severity violation. The run of serious findings is not new, but the concentration of high-severity violations in the most recent two inspections, 15 across back-to-back days, represents the worst stretch in the facility's recorded history.
Summerhouse has never been emergency-closed.
Still Open
The restaurant serves travelers moving through one of the busiest airports in the United States. On May 20, 2026, those travelers walked past a kitchen where food was not reaching safe cooking temperatures, where staff could not demonstrate they knew how to handle allergen inquiries, where sewage disposal was flagged as improper, and where no one in charge was actively overseeing any of it.
State inspectors documented all of it. Then they left. And Summerhouse kept serving.