DirtyFLRestaurant Inspection Data

WESTIN HOTEL SHULA'S 347 GRILL

International Parkway
Florida, 32746
Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10824586

  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - deep grout lines throughout kitchen causing retention of debris - From follow-up inspection 2025-04-23: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filters missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-04-23: **Time Extended**

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10824522

  • N/A:No Violations Were Observed

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10729853

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. - at walk in cooler Corrected On-Site
  • 13-03-4:Basic - Employees with no hair restraint while engaging in food preparation. - 2 cooks Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - bar floor and buffet area floor have sticky residue - floor under cooking equipment has heavy build up of debris
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. - deep grout lines throughout kitchen causing retention of debris
  • 24-19-4:Basic - Food-contact surface of silverware/utensils provided for customers at salad bar/buffet not properly protected. - spoons near cereal - serving utensils at buffet
  • 14-42-4:Basic - Hood filters missing from automatic fire suppression/exhaust system.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - ware washing area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of glass cooler in bar - exterior of drawers on cookline low boy cooler
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates at breakfast buffet
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - prep sink at line
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - lamb stew (44f-51F - Cooling). Manager states prepared day prior Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - lamb stew (44f-51F - Cooling)
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. - open bowls of brown sugar, craisins, honey not under sneeze guard
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw eggs over rice, single door cooler near fryers Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cookline ice bath cold holding: - salmon (52F); - smoked salmon (50F); - egg wash (50F) lowboy cold holding: - crabcakes (46F); hamburger patties (46F) Less than 1 hour. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-04-4:Intermediate - Handwash sink not functioning in food preparation/dishwashing area. Water shut off at cookline hand sink. Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. - emailed to operator. Operator posted to wall. Corrected On-Site

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8736765

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - vent over dish station dusty
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - missing floor tiles under cookline equipment
  • 36-24-5:Basic - Hole in or other damage to wall. - wall damaged at entrance to dish station - holes left from repairs observed in prep station Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. - below unused Alto-Sham. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. - coconut cream observed in walk in cooler Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Demi glacé held overnight (66F) Observed in 20qt containers in walk in cooler
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - observed paper towels in contact with crab cakes mix Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing splitter added to mop sink faucet. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna poke Employee added asterisk to all menus. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at prep station Corrected On-Site

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8574083

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Pecan container duct taped
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hoodie and hand bag on the counter
  • 14-11-5:Basic - Equipment in poor repair. Lexington lids are chipped -fry baskets damaged -grill drawers are difficult to close
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At the cooks line behind the cooking equipment food debris
  • 08B-38-4:Basic - Food stored on floor. Case of food on the floor in frezzer
  • 36-24-5:Basic - Hole in or other damage to wall. At the dish scrap table
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
  • 36-62-4:Basic - Light not functioning. In the hoods
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the steamer grease build up
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.mop in a bucket
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter each side needs protection
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Blade
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine booster heater was tripped at the begging of the inspection,reset the booster checked later 180 Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna,boiled shrimp

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8357792

  • 14-11-5:Basic - Equipment in poor repair. Fryer basket
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Build up on the floors along the base boards and equipment legs
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cooks line
  • 36-24-5:Basic - Hole in or other damage to wall. At the dish area FRP is broken at the corner
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Water in the line make cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled