First Watch #0186
12540 Bartram Park Blvd, Jacksonville, FL 32258 · Permanent Food Service · License 2615544
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (fixed on the spot), 2 intermediate, 4 basic-19
- Complaint after follow-up on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler gravy, potatoes, batter at 44-47°F. Establishment had another delivery this morning per invoice. Has been opening freezer door. States items have been out of temperature for less than 4 hours. Ambient temperature of unit with freezer door open is 40°F. Will continue to monitor until repair service arrives today. In pancake reach in cooler whipped cream, jalapeños pickled with hot brine in house at 46-51°F. Person in charge moved to drawers below.
Fixed on the spot
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On left side makeline chicken, sausage, cheese in unit at 44-60°F. Items are unlidded. Person in charge lidded items, removed excess. On right side makeline ham stored above fill line at 54°F. Person in charge removed excess. In squeeze bottle on shelf in kitchen crema not held on time per person in charge at 64°F. Person in charge moved back to refrigerator. In walk in cooler batter, ham, cheese, bacon, cheese gravy at 44-47°F. Ambient temperature of unit is 45°F. Person in charge provided invoice for delivery at 8am. Person in charge states temperature check completed around 7am and items were in temperature. Person in charge opened walk in freezer to rapidly chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Beef hot holding observed in double pans at 124-126°F. Person in charge reheated to 176°F by end of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw sausage links stored over raw bacon in walk in cooler. Person in charge began rearranging.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment is holding cut greens on time, not indicated on time paperwork.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to provide quatanery ammonium test strips.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks, food stored on shelf above unlidded makeline. Person in charge moved to appropriate location.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed several clean dishware items wet nesting at dish storage.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain covers missing at mop sink, at dishpit.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Light visible under back door.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.