First Watch #0169
295 Pine Lake Dr Suite C105, Ponte Vedra Beach, FL 32081 · Permanent Food Service · License 6502376
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 11 routine inspection1 high priority (fixed by the Aug 12 follow-up, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-9
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score79
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 12, 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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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.
At cook line in reach-in cooler across from fry station, cut tomato (65°F - Cold Holding); cooked onions (67°F - Cold Holding); chicken (67°F - Cold Holding); shredded cheese (66°F - Cold Holding); ham (65°F - Cold Holding); steak (56°F - Cold Holding); shredded cheese (57°F - Cold Holding). Items in top and bottom of reach-in cooler. Ambient temperature 66f on front display. Operator stated he took temperature 2.5 hours earlier and all items were in temp. Operator called for service. At wait station drink station, milk (49°F - Cold Holding). Operator stated milk has been taken in and out of reach-in cooler.
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At prep area, handwash sink has plastic container in sink, also mop bucket is blocking front of sink. Operator removed container and moved mop bucket.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in freezer, 2 cases of bread on floor. Operator moved to bread shelf.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At dish area, plastic containers stacked before air drying.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.