FIRST WATCH RESTAURANT
3200 N POINCIANA BLVD, Kissimmee FL 34746 · 407-861-5292
Last inspected Feb 6, 2026 · 8 visits since August 2023
MAR 24
AUG 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Whip cream 52F/ 30 minutes; Operator placed more ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf outside of office next to container of bananas. Operator moved. Employee sweater on top of sweeteners below handwashing sink at waitstaff area. Operator moved.
Food stored on floor. Box of turkey patties on floor of walk-in cooler beneath shelves, operator removed and placed on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with seasoning inside container at prep area. Operator removed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on bottom shelf of prep table in prep area next to containers of food. Operator moved.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee uniform shirt on shelf with clean dishes. Operator moved and placed in bin.
Food storage container/container lid cracked or broken. Cracked red lid on Parmesan cheese container on cook line. Operator discarded and replaced.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed strawberries over prewashed bagged shredded carrots. Operator rearranged.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.cook handled cold smoked salmon then changed gloves and continued with food prep. Operator coached employee on proper handwashing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 126F on cook line, operator increased the temperature
Feb 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.cook handled cold smoked salmon then changed gloves and continued with food prep. Operator coached employee on proper handwashing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reaching cooler on cook line sausage (46F - Cold Holding); pancakes batter (46F - Cold Holding); ham (49F), cheddar slices (49F - Cold Holding); pepper jack cheese (49F - Cold Holding) operator changed with cold product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 126F on cook line, operator increased the temperature
Handwash sink does not have enough water pressure to properly wash hands. On the bar.
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.cook handled cold smoked salmon then changed gloves and continued with food prep. Operator coached employee on proper handwashing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reaching cooler on cook line sausage (46F - Cold Holding); pancakes batter (46F - Cold Holding); ham (49F), cheddar slices (49F - Cold Holding); pepper jack cheese (49F - Cold Holding) operator changed with cold product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 126F on cook line, operator increased the temperature
Handwash sink does not have enough water pressure to properly wash hands. On the bar.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored.ice bucket
Cutting board has cut marks and is no longer cleanable. In the kitchen 1 low boy cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.employee engaged in food prep wearing a watch.
Equipment and utensils not properly air-dried - wet nesting. Clean equipment
Old labels stuck to food containers after cleaning. On clean dish rack
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker wiped gloved hands on apron at cookline and then proceeded to handle food., without changing gloves and washing hands first. Educated operator l
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Whip cream 52F/ 30 minutes; Operator placed more ice.
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.
Ice buildup in walk-in freezer.
Wiping cloth sanitizing solution stored on the floor.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack
Old food stuck to clean dishware/utensils. Observed on clean dishes hanging in the dish area. ( utensils, pans)
Wet mop not stored in a manner to allow the mop to dry. In the mop sink area against the wall
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.