FIRST WATCH #1169
185 E GRANADA BLVD, Ormond Beach FL 32176 · 469.936.0210
Last inspected Mar 25, 2026 · 6 visits since November 2023
NOV 23
APR 24
AUG 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections trending up, 57 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -barbacoa at cookline at 131°f. Less than 2 hours. Operator added water to pan.
Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary sanitizer at 500ppm.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 45°f in top area of reach in cooler. -sweet cream cold foam at 50°f at counter. In ice bath less than 2 hours. Operator added more ice to container.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Aug 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. -corner of cookline, blocked by narrow passage/aceess and wastewater on floor, cleaned up on site
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water.
Floor soiled/has accumulation of grease/debris. -back corner of cook line near hand sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -inside lexan on cook line, manager had employee replace
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing.
Equipment in poor repair. -bottom section of walk in door, causing ice build up
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Server handled soiled dishes or utensils and then scooped ice without washing hands. -dishwasher sprayed soiled dishes prior to handling clean dishes without washing hands.
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. 0ppm, dishes being ran through machine without sanitizing solution connected. Rechecked 3 times after manager reset sanitizer. -manager stated calling service technician, set up 3 compartment sink for sanitizing step
Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon stored above cut melon inside lowboy on cook line.
Spray hose at mop sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, butter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 41-60F, butter 41-50F inside ice bath station out front, advised to use time as public health control if unable to keep cold TCS food at 41F or below. Manager stated placed on line at 630, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 120-130F inside hot holding warmer on cook line, less than 1 hour. Advised to heat on grill
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Clean linens stored on floor. -bags of clean linens on floor in storage area in back
Cove molding at floor/wall juncture broken/missing.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
Equipment in poor repair. -bottom section of walk in door, causing ice build up
Grease receptacle lid open.
Ice buildup in walk-in freezer.
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.