FIRST WATCH #0185
4620 S FLORIDA AVE UNIT 130, Lakeland FL 33813 · 863-272-7929
Last inspected Jul 8, 2026 · 7 visits since August 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced sausage 56F
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced sausage 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausage 57F. Top section of the reach in cooler across from the cook line.
Employee with ineffective hair restraint while engaging in food preparation. Employee on the cook line hat was not effective hair was hanging on his neck and in his face. The manager had the employee to tuck his hair under his hat.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the dishwasher.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 125 F inside the marinator. The sausage was removed to be reheated to 165 and held at a minimum temperature of 135F. Sausage 185F. Cook line.
Handwash sink not accessible for employee use at all times. Hand washing sink blocked by a cover in the service area. The cover was removed.
Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled with debris build up.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the ice machine.
Old labels stuck to food containers after cleaning. Old label on a clean pan on the shelf next to the ice machine. The label was removed and the container was removed to the dishwasher area to be washed, rinsed and sanitized.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the ice machine.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 46F Pico46F Inside the flip top reach in cooler across from the flat grill. The product was moved to the walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the ice machine.
Single-service articles improperly stored. Silverware in the service area stored under the paper towel dispenser where water can drip onto the silverware when dispensing a paper towel to dry their hands. The silverware caddy was relocated.
Standing water in bottom of reach-in-cooler. Reach in cooler across from the flat grill.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm Manager corrected the chlorine solution. 50 ppm
Accumulation of black/green mold-like substance in the interior of the ice machine. Sides of blue lining in the interior of the ice machine.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Floors not maintained smooth and durable. Observed missing floor grout in back prep area
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico de gallo at 52f cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right make line- pico de gallo-52f cold holding. Manager stated Product was in make line overnight. Stop sale issued. corn and tomatoes (45F - Cold Holding); roasted red peppers (45F - Cold Holding) Left make line-waffle batter (46F - Cold Holding); butter (46F - Cold Holding). Manager iced down product Waffle batter retemp at 43f cold holding.
Current Hotel and Restaurant license not displayed. Manager printed and posted
Floors not maintained smooth and durable. Observed missing floor grout in back prep area
No Heimlich maneuver/choking sign posted. Emailed copy to manager. Manager printed and posted
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm. Manager remade bucket and tested at 50ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.