Metrowest Golf Club / Westerly's Restaurant

2100 S Hiawassee Rd, Orlando, FL 32835 · Permanent Food Service · License 5804553

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 13 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
4 high priority (3 fixed by the Jul 13 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul102026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -shredded cheese (57°F - Cold Holding); hot dog (56°F - Cold Holding); raw beef (56°F - Cold Holding); ham (56°F - Cold Holding); sausage (57°F - Cold Holding); turkey (57°F - Cold Holding); sour cream (57°F - Cold Holding); hummus (57°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -shredded cheese (57°F - Cold Holding); hot dog (56°F - Cold Holding); raw beef (56°F - Cold Holding); ham (56°F - Cold Holding); sausage (57°F - Cold Holding); turkey (57°F - Cold Holding); sour cream (57°F - Cold Holding); hummus (57°F - Cold Holding)
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  -food items in chest freezer
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -chemicals above drain board of dish machine -operator moved chemicals
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -blocked by sanitizer bucket stored -bucket moved
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -walk in cooler not blowing cold
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -walk in freezer
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.