FIRST WATCH RESTAURANTS INC
6622 EAGLE WATCH DR UNIT 575, Orlando FL 32822
Last inspected Feb 17, 2026 · 11 visits since September 2023
JUL 24
FEB 25
MAY 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Toxic substance/chemical improperly stored. Bottle of degreaser hung on shelf over clean wiping Cloths Operator moved wiping cloths
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler door. Operator cleaned
Show the remaining 3 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen
Single-service articles not stored inverted or protected from contamination. Coffee filters on top of coffee brewer server area Operator covered
Unwashed fruits/vegetables stored with ready-to-eat Unwashed cases of fruits over lemon and lime juice in walk in cooler. Operator switched
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 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 working in dining area drank from an open cup and then removed syrup dispenser from table without washing hands
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese marked for 8 days. Still within 7 days so no stop sale required Emailed date marking procedures to operator indicating prep day counts as day 1
Raw fruits/vegetables not washed prior to preparation. Cook slicing avocados with sticker on Operator discarded avocado, washed hands and changed gloves. Operator instructed for avocados to be rewashed with stickers off.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 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. 25ppm
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 working in dining area drank from an open cup and then removed syrup dispenser from table without washing hands
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese marked for 8 days. Still within 7 days so no stop sale required Emailed date marking procedures to operator indicating prep day counts as day 1
Cloth used as a food-contact surface. Pancake batter scoop on wiping cloth cookline Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee unopened can drink in bottom of make table Operator removed
Raw fruits/vegetables not washed prior to preparation. Cook slicing avocados with sticker on Operator discarded avocado, washed hands and changed gloves. Operator instructed for avocados to be rewashed with stickers off.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects found 1 small flying insect by kitchen entrance 1 small flying insect in prep area by bananas 1 small flying insect by bulk beverage 1 small flying insect in dish area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese date marked for 8 days. Still within 7 days.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched soiled apron several times with gloves on hands. Operator spoke to employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija 67F in server area. For 3.5 hours, operator discarded and replaced on ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter on the cook line not time marked. Per operator for 30 minutes
Handwash sink not accessible for employee use at all times. In server area, blocked by tray Operator removed
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.
Carbon dioxide/helium tanks not adequately secured. 2 not secured
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass Water bottles in server area not protected
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch and bracelets
Floor area(s) covered with standing water. By ice machine
Light not functioning. One in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in dish area. Filters on ice machine dusty
Open dumpster lid. Shared dumpster with 2 other restaurants
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several items in the restaurant date marked for 8 days.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded jack cheese bottom make line kitchen date marked 1-21-25
No paper towels or mechanical hand drying device provided at handwash sink. In server area. Operator stocked
Spray bottle containing toxic substance not labeled. Bottle of degreaser on maintenance shelf. Operator labeled
Cutting board has cut marks and is no longer cleanable. Operator replaced
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 in prep area.
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 in prep area.
Handwash sink not accessible for employee use at all times. Sever area hand sink covered up
No paper towels or mechanical hand drying device provided at handwash sink. Dish area
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and pots dish rack
Cutting board has cut marks and is no longer cleanable. Kitchen make table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of oven on cookline
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. Kiwis in bottom of maketable
Single-service articles not stored inverted or protected from contamination. Coffee filters not covered on top of coffee machine.
Nov 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepping steak in prep area at 50F less than 30 minutes. Put in freezer to bring down temperature. Recheck 43F.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cracked eggs that are on a time plan not time marked. Operator said pulled to line 10 minutes prior.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Throughout.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line.
Handwash sink not accessible for employee use at all times. Prep area.
No paper towels or mechanical hand drying device provided at handwash sink. By beverage machine on server line.
Spray bottle containing toxic substance not labeled. Server area under hand wash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep area. Protein bars and drinks.
Employee with no beard guard/restraint while engaging in food preparation. Several cooks in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on server line.
Raw fruits/vegetables not washed prior to preparation. Avocados still have sticker.
Single-service articles not stored inverted or protected from contamination. Server shelf.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Person in charge unable to answer basic Food Code questions pertaining to the restaurant's adopted time as a public health control procedure. Hand wash sink usage.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Server handled soiled dishes or utensils and then picked up creamers without hand washing. Operator coached employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Sliced tomatoes @44, pics @44, Prepped chicken @44. Operator indicated door had been continuously opened. Front line- prepped melon @57, pico @58, butter @59. Recommend to operator put on time plan.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cracked eggs taken from walk in cooler. Operator told cook to time mark.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Several items not labeled in Reach in cooler on make line and walk in cooler.
Handwash sink not accessible for employee use at all times. Both hand wash sinks on either of the expo line covered and operator indicated they do not use those sinks for hand washing anymore.
No soap provided at handwash sink. Soap dispenser missing from wall on expo line by the pos.
Person in charge unable to answer basic Food Code questions pertaining to the restaurant's adopted time as a public health control procedure. Hand wash sink usage.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Snack bar on shelf in back prep area. Yeti cup and purse on storage shelf by expo line.
Employee with no beard guard/restraint while engaging in food preparation. Cook line.
Food stored on floor. Waffle mix.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed before prep. Operator coached prep person proper procedure.
Working containers of food removed from original container not identified by common name. Bacon seasoning.
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.