First Watch #488
4407 Roosevelt Blvd, Jacksonville, FL 32210 · Permanent Food Service · License 2616019
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 Jul 14 routine inspection1 high priority (fixed on the spot), 3 basic (2 repeats)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed smoked salmon at temperatures of 48-51°F stored in metal pan on cook line salad station. Smoked salmon pan was double panned. Person in charge stated salmon was removed from reach in cooler 20 minutes prior and placed salmon back in reach in cooler below. Smoked salmon (48-51°F - Cold Holding)
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed 1 employee engaging in food preparation while wearing a phone-watch.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable near bread toaster.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish machine.
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.