First Watch #0222
3411 SW 36 Ter #3, Ocala, FL 34474 · Permanent Food Service · License 5202814
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 17 routine inspection1 high priority (fixed by the Aug 21 follow-up), 8 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 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 - First visitAug 17, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on cook line, black beans 45°F, ham 58°F, manager moved to freezer, watermelon 76°F at room temperature since 7:00am, will be discarded at 11:00. In Walk in cooler, thawing cart; hollandaise sauce 50°F, turkey 50°F-53°F, Alfredo sauce 50°F-52°F, manager opened freezer door.
Basic8
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Water at 87°F, protein at 57°F, employee started the preparation process and reheating for the meat .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On cook line utensils in 76°F water also at the server area spoon in 130°F water.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table near cook line, manager discarded.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Male employee on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Male employee on cook line with two bracelets.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In walk in freezer on shelves and floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine with black mold like substance.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At the server area, to go not inverted, Manager inverted.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.