First Watch Restaurant
1600 Hancock Road Suite #105, Clermont, FL 34711 · Permanent Food Service · License 4508805
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 29 complaint inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 29, 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.
12 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.
-pancake batter (50°F - Cold Holding); veggie burgers (45°F - Cold Holding); sliced ham (45°F - Cold Holding) -reach in cooler on cook line, less than four hours per operator moved. Operator chose to discard all items.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
-operator is using ph strips instead of quaternary ammonia
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-walk in cooler shelves -interior of oven on cook line -cutting boards on cook line -grill grates
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at end of cook line, operator replaced
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed onions over juice bottles in walk in cooler, operator removed onions from cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-beverage cups above dry grits on shelf on cook line, operator to bottom
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.
-cook was wearing a watch, operator educated employee, employee removed watch, washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-brown cutting board on front line is chipped
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
-cook line, operator removed
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
-next to napkins on front line, operator relocated
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-interior cabinet of omelette station -wall under dish machine -speed rack in kitchen
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water under dish machine, operator squeeged water to drain
Repeat violationFixed 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.