First Watch #0672
16720 Macon St, Clermont, FL 34714 · Permanent Food Service · License 4509119
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 2 repeats), 5 basic-14
- Safety score86
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 visitSep 30, 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.
8 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 identified in the written procedure as a food held using time as a public health control has no time marking.
-greens on front line, operator located sticker and placed on bowl.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-hand wash sink on front line was being used as a dump sink. Educated operator on hand sink usage, opera placed soap and hand wash sign at sink. Paper towels were in place.
Fixed on the spotRepeat violation
No soap provided at handwash sink on front line beside ice bin.
Operator provided.
Fixed on the spotRepeat violation
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-ladle on cook line in water 71°F. Operator removed from water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee on cook line and employee handling plated food and making drinks were wearing watches. Educated operator, employees removed watches.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Brown cutting board on front line, operator discarded and replaced with new board.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe under hand sink in dish room.
Operator called plumber, plumber is coming today.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at hand sink on front line by ice bin.
Provided handout to operator, operator posted.
Fixed on the spot
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.