FIRST WATCH RESTAURANT
7910 WINTER GARDEN VINELAND RD, Windermere FL 34786 · 407-612-2022
Last inspected Jun 26, 2026 · 8 visits since August 2023
APR 24
OCT 24
FEB 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,47 f held less than four hours transferred to walk in freezer for a quick chill,After.5 hour,31 f.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained
Interior of oven has accumulation of black substance/grease/food debris.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled.
Sanitizer bucket stored next to single service item at cooks line area.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sour cream cup holding at 64F/less than 4 hours/not under time control per manager/moved back to cooler for temperature recovery/wait station expo line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack stored on soda boxes rack/removed immediately/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing bracelets while cooking.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris./walk in freezer floor soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood line stove soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink and dish area hand sink.
Wet mop not stored in a manner to allow the mop to dry./mop sink area/
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./to go whipped butter cup 68F, out for less than 2 hours, will add to time control plan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./Alfredo sauce hot holding at 104F, less than 1 hour/reheated immediately to 179F/
No paper towels or mechanical hand drying device provided at handwash sink./front coffee station hand sink/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two current employee's certificates expired.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop, under back kitchen prep table/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gasket soiled/egg station.
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm, cook line/rechecked 200ppm/
Working containers of food removed from original container not identified by common name./yellow corn grits, under back kitchen prep table/
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over ready to eat food/cook line reach in cooler/
Handwash sink used for purposes other than handwashing./front line hand sink covered and used as a utensil wrapping station/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one cook training certificates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./near office, over bread rack.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one line cook wearing a watch while preparing food/
Equipment and utensils not properly air-dried - wet nesting.
Single-service articles not stored inverted or protected from contamination./to go boxes on cook line prep table/
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Turkey gravy 126° - Compote 121° -Operator discarded
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to food in back area.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - expo person
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - water bottle stored next to clean utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Servers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed rack in walk-in cooler
Silverware/utensils stored upright with the food-contact surface up. - silverware stored on rack in back area.
Sep 21, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing./used as a dump sink/wait station hand sink.
Cleaned and sanitized equipment or utensils not properly stored./wrapped utensils not wrapped completely and facing customers at the front counter.
Employee with no beard guard/restraint while engaging in food preparation./all cook line employees/
Equipment and utensils not properly air-dried - wet nesting.
Water leaking from pipe and/or faucet/handle./one kitchen hand sink leaking.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 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./chlorine 0ppm/set up 3 compartment sink/quat 200ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./employee touched walk in cooler door handle then ready to eat food with no hand wash/
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./employee touched unwashed fruit and to ready to eat fruit/cook line/advised.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 51F, cut cooked sausages 51F, raw smoked salmon 52F, shredded cheese 52F, cut arugula 72F//all cold holding under 4 hours per manager/moved to lowboy cooler/rechecked ham 41F, sausages 43Af, smoked salmon 42F, shredded cheese 41F, cut arugula 43F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed./observed 4 out of 6 hand sinks removed from service and used to attach hoses for air conditions in kitchen/AC out for almost one month per manager/
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front counter servers wearing watches and bracelets while serving toast.
Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
In-use ice scoop stored on soiled surface between uses./blue ice scoop on direly surface/
Raw fruits/vegetables not washed prior to preparation./blueberries on prep table, not washed before served.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./next to a case of lemon, back kitchen bottom rack/
Wall soiled with accumulated grease, food debris, and/or dust./dish area wall.
Wet mop not stored in a manner to allow the mop to dry./by mop sink/
Wiping cloth sanitizing solution stored on the floor./cook line/
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.