Westin Hotel Shula's 347 Grill
Last inspected: Apr 10, 2026
61
Score
The health department has logged nine inspections at Westin Hotel Shula's 347 Grill, the earliest from 2022. The latest inspection on file is from Apr 10, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 13 violations earlier on.
Across the inspection history, “floor tiles missing and/or in disrepair” is the issue that surfaces most often, recorded three times.
By comparison, the average Lake Mary facility scores 79, putting Westin Hotel Shula's 347 Grill on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at men's restroom
31B-02-4
Basic - Damage to wall. - at dish station
36-24-5
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. **Corrected On-Site** **Repeat Violation**
16-02-4
Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water below cookline cooler
36-22-4
Basic - Floor tiles missing and/or in disrepair. - at cook line **Corrected On-Site**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. - cookline cooler **Repeat Violation**
29-49-6
Basic - Ceiling tile missing. - at cookline
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
61
Oct 27, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 23, 2025
Routine - Food
2 minor violations.
View 2 violations
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**
36-12-4
Basic - - From initial inspection : Basic - Hood filters missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-04-23: **Time Extended**
14-42-4
90
Apr 22, 2025
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
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**
03D-02-5
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)
01B-36-5
High Priority - Displayed food not properly protected from contamination. - open bowls of brown sugar, craisins, honey not under sneeze guard
08B-02-4
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**
08A-05-6
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**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not functioning in food preparation/dishwashing area. Water shut off at cookline hand sink. **Warning**
31A-04-4
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**
02A-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - at walk in cooler **Corrected On-Site**
08B-49-4
Basic - Employees with no hair restraint while engaging in food preparation. - 2 cooks **Corrected On-Site**
13-03-4
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
36-73-4
Basic - Floors not constructed to be easily cleanable. - deep grout lines throughout kitchen causing retention of debris
36-12-4
Basic - Food-contact surface of silverware/utensils provided for customers at salad bar/buffet not properly protected. - spoons near cereal - serving utensils at buffet
24-19-4
Basic - Hood filters missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. - ware washing area
31B-04-4
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
23-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates at breakfast buffet
24-11-4
Basic - Water leaking from pipe and/or faucet/handle. - prep sink at line
29-11-4
20
Nov 25, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Mar 28, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
39
Dec 13, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Equipment in poor repair. Fryer basket
14-11-5
Basic - Floor soiled/has accumulation of debris. Build up on the floors along the base boards and equipment legs
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cooks line
36-17-5
Basic - Hole in or other damage to wall. At the dish area FRP is broken at the corner
36-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Water in the line make cooler
22-16-4
70
May 30, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
30
Dec 5, 2022
Routine - Food
11 minor violations.
View 11 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.at the vents in the wait are and pantry area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook
13-03-4
Basic - Equipment in poor repair. Gaskets on the make cooler on the line ripped
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. -cooks line under the equipment
36-01-4
Basic - Floor tiles missing and/or in disrepair. Cooks line at the range
36-17-5
Basic - Food stored on floor. In the freezer
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Main oven soiled in the interior
22-08-4
Basic - Light shield damaged/in disrepair. In the dish area
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters not secure
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make cooler on the line food debris build up
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop sink
42-01-4
58
Frequently Asked Questions
When was Westin Hotel Shula's 347 Grill last inspected?
The most recent health inspection at Westin Hotel Shula's 347 Grill on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Westin Hotel Shula's 347 Grill?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited three times, more than any other issue at Westin Hotel Shula's 347 Grill.
How does Westin Hotel Shula's 347 Grill compare to other restaurants in Lake Mary?
Westin Hotel Shula's 347 Grill most recently scored 61 out of 100, which is lower than the Lake Mary average of 79.
Has Westin Hotel Shula's 347 Grill's inspection record improved over time?
Yes. Recent inspections at Westin Hotel Shula's 347 Grill have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Westin Hotel Shula's 347 Grill 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 Westin Hotel Shula's 347 Grill inspected?
Based on the inspection history on file, Westin Hotel Shula's 347 Grill is inspected around three times per year on average.
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