First Watch Restaurant #98
3402 Technological Ave #100, Orlando, FL 32817 · Permanent Food Service · License 5812304
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-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 visitRoutine inspection
- First visitJul 13, 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.
10 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.
Pico kept on ice on expo line for 1hour with temperature abuse 64°F. Tomato basil soup kept in cook line for 1hr with temperature of 53°F , sour cream 53°F kept on make table in cook line for 1hr. Recheck temperature between 37 to 43°F . Place in cooler for rapid cooling .
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure.Employee touched already washed apples with bare hands . Inspector asked employee to re washed and employee .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1small flying insects on cook line 1small flying insects on server station
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof for new employee , inspector provided printed copy and employee signed .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Fork and gloves inside hand sink in busser area Employee dump sanitizer water in hand sink located on dish area
No soap provided at handwash sink.
No soap on hand sink located on cook line close to walk in cooler .
Basic4
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Glass bottles used to serve water not protected from contamination .
Equipment and utensils not properly air-dried - wet nesting.
Wet nesting on plastic containers and trays on rack .
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored in cook line , operator flipped. Corrected On-Site Corrected On-Site
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In busser station per plans is a hand wash sink located.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.