First Watch Restaurant
Last inspected: Apr 28, 2026
43
Score
Across the available record, First Watch Restaurant has nine inspections on file, the first dated 2022. First Watch Restaurant was last inspected on Apr 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to seven violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
By comparison, the average Clermont facility scores 68, putting First Watch Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon next to diced turkey and above pasteurized eggs in walk in cooler. -raw cold smoked salmon behind prepped veggies on make table cooler on cook line. Operator moved salmon to bottom of walk in cooler and to the front of the make table. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found -1 in prep area
35A-02-7
Intermediate - No soap provided at handwash sink at server beverage station.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of oven -grates on salamander
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks -gaskets on walk in cooler door -underneath grates on bread toaster on front line.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -above dry goods rack beside walk in cooler, operator relocated **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans on dish rack
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -mint crystals glass rimmer container
21-23-4
Basic - Floor area(s) covered with standing water at end of cook line near ice machine and under dish machine
36-22-4
Basic - Light not functioning in kitchen over single service storage rack
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees at server beverage station
31B-04-4
43
Sep 4, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on cook line near ice machine - From follow-up inspection 2025-09-04: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. -unisex bathroom **Repeat Violation** - From follow-up inspection 2025-09-04: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grills -grates and areas underneath salamander - From follow-up inspection 2025-09-04: Progress made. areas underneath salamander **Time Extended**
23-03-4
86
Sep 3, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. leafy greens (51F - Cold Holding); sausage links (50F - Cold Holding); boiled eggs (51F - Cold Holding); cooked chicken strips (52F - Cold Holding); feta cheese (52F - Cold Holding); diced turkey (51F - Cold Holding); diced ham (50F - Cold Holding); sliced sausage (51F - Cold Holding); smoked salmon (52F - Cold Holding) diced tomatoes (48F - Cold Holding); chorizo (47F - Cold Holding); shredded cheese (47F - Cold Holding); roasted tomatoes (46F - Cold Holding), reach in cooler on cook line near ice machine, all held more than four hours per operator. diced tomatoes (48F - Cold Holding); chorizo (47F - Cold Holding); shredded cheese (47F - Cold Holding); roasted tomatoes (46F - Cold Holding), all held less than four hours, operator moved to walk in cooler for quick chill **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. leafy greens (51F - Cold Holding); sausage links (50F - Cold Holding); boiled eggs (51F - Cold Holding); cooked chicken strips (52F - Cold Holding); feta cheese (52F - Cold Holding); diced turkey (51F - Cold Holding); diced ham (50F - Cold Holding); sliced sausage (51F - Cold Holding); smoked salmon (52F - Cold Holding) diced tomatoes (48F - Cold Holding); chorizo (47F - Cold Holding); shredded cheese (47F - Cold Holding); roasted tomatoes (46F - Cold Holding) ,reach in cooler on cook line by ice machine, held more than four hours per operator. **Warning**
01B-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice and making drinks, educated operator **Corrective Action Taken**
13-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on cook line near ice machine
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. -unisex bathroom **Repeat Violation**
32-12-6
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink on front line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grills -grates and areas underneath salamander
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed pineapples over cut onions in walk in cooler.
08B-17-4
52
Feb 18, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
47
Aug 27, 2024
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect on cook line -1 flying insect in dish area
35A-02-6
Intermediate - Certified food manager unable to answer basic questions about allergens and Big 6 food borne illnesses
53A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -used as dump sink by server soda station **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. -by server side station
31B-03-4
Basic - Holes in or other damage to wall by triple sink **Repeat Violation**
36-24-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cove molding at floor/wall juncture broken/missing by mop sink.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. License current and active, license displayed expired 4/1/24
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -personal drink with sauces in walk in cooler. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting across from dish area. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - Interior of ovens on cook line have accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning under hood suppression system
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust by ice machine and triple sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -triple sink
29-11-4
32
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
32
Nov 14, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (45F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator more than 4 hours. See stop sale. diced tomatoes (45F - Cold Holding) Less than 4 hours operator moved to quick chill spring mix (54F - Cold Holding) 2nd temp 41°pancake batter in gun (54F - Cold Holding) 2nd temp 42° **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Silverware in sink located by the office **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White board on tomato slicer heavily soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Brown tray stored on top of hand wash sink located near steam wells in kitchen
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Vanessa
53A-01-7
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to slicer on prep shelf located by walk in cooler. **Corrected On-Site**
21-44-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Drain cover(s) missing under dishwasher
29-18-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under coffee area soiled. Walk in cooler gasket soiled.
23-03-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels located near the office.
33-38-4
Basic - Floor area(s) covered with standing water in dish area **Repeat Violation**
36-22-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Corrected On-Site**
13-07-4
32
May 11, 2023
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (45F - Cold Holding, since yesterday per operator
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes (45F - Cold Holding, since yesterday per operator
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One Fly on cooks line.
35A-02-6
High Priority - Toxic substance/chemical improperly stored at bag in box area
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator determined time and marked item. **Corrected On-Site**
03F-02-5
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards soiled - interior of ovens on cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket and hose in sink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Water leaking from faucet at cooks line
29-11-4
Basic - Bananas not washed prior to preparation, on cooks line, cutting through banana skin.
08B-39-4
Basic - Cutting board has cut marks and is no longer cleanable, white board in prep area.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with napkins and to go containers. Manager relocated. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area
24-08-4
Basic - Floor area(s) covered with standing water at three compartment sink
36-22-4
Basic - In-use lids for steaming stored on equipment door handle between uses, on cooks line. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up at front service area
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at dish washing area
36-27-5
19
Sep 14, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter in gun 68F, less than 4 hours per operator. Manager moved to walk in for rapid chill. Filled new gun for service. Cut mixed greens 65F. **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cooks line used his phone, and changed gloves with no hand wash. **Repeat Violation**
12A-07-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off in ladies and family restrooms. Manager adjusted valves. **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards in prep area soiled - slicer blade on deli slicer - stored juicer - dough mixer head - ice machine interior - soda machine nozzles and surrounding area
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers in back prep area. Glasses at wait station.
24-08-4
Basic - Employee eating while preparing food. Cook on cook line drinking coffee. Manager coached employee. **Corrected On-Site**
12B-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust over cooks line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep tables shelves soiled.
23-03-4
Basic - Stored food not covered. Fruit and shelled eggs in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on floor next to mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Spice mixture in prep room.
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, on cooks line, manager refilled, now 186F. **Corrected On-Site**
10-07-4
Basic - Floor area(s) covered with standing water in Dish Room. Manager advised drain will be corrected by plumber.
36-22-4
39
Frequently Asked Questions
When was First Watch Restaurant last inspected?
The most recent health inspection at First Watch Restaurant on file is from Apr 28, 2026. The public record contains nine inspections in total.
What is the most common violation at First Watch Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at First Watch Restaurant.
How does First Watch Restaurant compare to other restaurants in Clermont?
First Watch Restaurant most recently scored 43 out of 100, which is lower than the Clermont average of 68.
Has First Watch Restaurant's inspection record improved over time?
Yes. Recent inspections at First Watch Restaurant have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at First Watch Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is First Watch Restaurant inspected?
Based on the inspection history on file, First Watch Restaurant is inspected around two times per year on average.
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