First Watch #0185
4620 S Florida Ave Unit 130, Lakeland, FL 33813 · Permanent Food Service · License 6308401
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (no follow-up needed), 2 basic-8
- Safety score92
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 8, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Diced sausage 56°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Diced sausage 57°F. Top section of the reach in cooler across from the cook line.
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Employee on the cook line hat was not effective hair was hanging on his neck and in his face. The manager had the employee to tuck his hair under his hat.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on the shelf across from the dishwasher.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.