FIRST WATCH RESTAURANT #98
3402 TECHNOLOGICAL AVE #100, Orlando FL 32817 · 407-823-8146
Last inspected Jul 13, 2026 · 7 visits since October 2023
OCT 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects found 1small flying insects on cook line 1small flying insects on server station
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched already washed apples with bare hands. Inspector asked employee to re washed and employee.
Live, small flying insects found 1small flying insects on cook line 1small flying insects on server station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico kept on ice on expo line for 1hour with temperature abuse 64F. Tomato basil soup kept in cook line for 1hr with temperature of 53F, sour cream 53F kept on make table in cook line for 1hr. Recheck temperature between 37 to 43F. Place in cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Fork and gloves inside hand sink in busser area Employee dump sanitizer water in hand sink located on dish area
Show the remaining 6 findings ▾
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. No proof for new employee, inspector provided printed copy and employee signed.
No soap provided at handwash sink. No soap on hand sink located on cook line close to walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass bottles used to serve water not protected from contamination.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers and trays on rack.
No handwashing sign provided at a hand sink used by food employees. In busser station per plans is a hand wash sink located.
Single-service articles not stored inverted or protected from contamination. To go containers stored in cook line, operator flipped. Corrected On-SiteCorrected On-Site**
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders with bracelet, removed
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Standing water in floor drain/floor drain draining very slowly. Standing water on floor on dish area.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey burgers stored over raw bacon in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter kept in cook line make table for less than 4 hrs with temperature of 56F. Manager placed in another cooler.
No soap provided at handwash sink. No soap in hand wash sink located by mixer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook and servers wearing bracelets.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers in dish area. Manager separated containers.
Silverware/utensils dried with a towel/cloth. Employee working on dish area dried plates and plastic container with a cloth. Manager coached employee on proper handling.
Water leaking from pipe and/or faucet/handle.Leak from hand sink located by dish area and ladies bathroom. Manager placed work order.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quart sanitizer bucket kept on prep area with 0 ppm. Manager replaced with new water. Rechecked 200 ppm.
Wiping cloth sanitizing solution stored on the floor, under hand sink located in cook line and on prep area.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato basil (122F - Hot Holding). Operator immediately reheated to 192F for temperature recovery
Handwash sink used for purposes other than handwashing. Hand sink in ware washing area had rag inside basin
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch
Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic containers on storage shelf. Operator immediately removed to be properly air dried
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers of utensils in room temperature water. Less than 4hrs per operator Operator immediately discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top and exterior of Dish machine
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drank from a cup and then grabbed buns to prep order. Inspector told operator to ask employee to watch hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter in dispenser on top of prep table 50F for 15min Inspector asked operator to place pancake batter in reach in cooler. Sour cream at 47F
Handwash sink not accessible for employee use at all times. Hand sink located at cook line blocked by speed rack.
Handwash sink used for purposes other than handwashing. Employee dumped ice water on hand sink located at cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for quaternary
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Ice machine with mold like substance located in back area of the kitchen
Accumulation of debris on exterior of warewashing machine. White substance exterior of Dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep table in dishwasher area.
Employee eating in a food preparation or other restricted area. Employee drinking while preparing food. Employee foam cup stored on top of parchment papers in rack located by mop sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook handling food with bracelet on and a watch.
Employee with no hair restraint while engaging in food preparation. Server with no hair restraint.
Floor soiled/has accumulation of debris. Floor soiled in dishwashing area
Single-service articles not stored inverted or protected from contamination. To go containers in expo line facing.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall located behind the dig machine.
Water leaking from pipe and/or faucet/handle. Leak on hand sink located at cook line, leaking from faucet and pipe underneath. Leak from prep sink faucet.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three small flying insects on kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes kept on reach in cooler on cook line for less than 4 hours with temperature of 47F, sausage kept on reach in cooler make table for less than 4 hours with temperature of 63F, cooked onions kept on reach in cooler make table for less than 4 hours with temperature of 63F, pancake batter kept on reach in cooler make table on cook line for less than 4 hrs with temperature of 64F. Operator placed sliced tomatoes and cooked onions on freezer for rapid cooling. Rechecked 42F. Operator discard pancake batter and sausage.
Employee with no beard guard/restraint while engaging in food preparation.Employees preparing food with no beard guard.
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.