First Watch Restaurants INC
6622 Eagle Watch Dr Unit 575, Orlando, FL 32822 · Permanent Food Service · License 5814700
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 11 basic (2 repeats); basic violations cost 12 at most-32
- Safety score68
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 visitNov 2, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Romaine lettuce opened date marked for 8 days but within 7 days so no stop sale
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 small live flies in food storage area 1 small live fly in dining area that landed on a non inverted coffee cups.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of cleaner stored on bottom shelf cook line sprayer over sanitizer bucket Operator removed
Fixed on the spotRepeat violation
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Pancake batter All marked but not on written plan.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards throughout
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
By 3 compartment sink Operator stocked
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Lemons and limes server station
Unwashed fruits/vegetables stored with ready-to-eat food.
Boxes of unwashed produce over case of cage free eggs in walk in cooler
Repeat violation
Raw fruits/vegetables not washed prior to preparation.
Employee cutting avocados without washing. Operator explained process to employee
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
98°F laddle on cookline Operator removed
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.
Dangling bracelets on a server
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Around walk in freezer door
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven cook line
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket by ice machine Operator flipped Coffee cups on dining room tables
Fixed on the spot
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Roof leaking on to floor and into light lense by back door
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
In handicap and one small stall
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
By bulk beverage Operator chained
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.