First Watch Restaurant
Last inspected: Nov 3, 2025
61
Score
Across the available record, First Watch Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Nov 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
“Employee wearing jewelry other than a plain ring” accounts for the largest share of issues, appearing five times across the record.
Among Windermere restaurants, this is a fairly standard result. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sour cream cup holding at 64F/less than 4 hours/not under time control per manager/moved back to cooler for temperature recovery/wait station expo line. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack stored on soda boxes rack/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing bracelets while cooking.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood line stove soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink and dish area hand sink. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink area/ **Corrected On-Site**
42-01-4
61
Feb 13, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
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
Toilet Rooms Maintained
FL-53
45
Oct 4, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over ready to eat food/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing./front line hand sink covered and used as a utensil wrapping station/ **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one cook training certificates.
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./near office, over bread rack.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on cook line prep table/ **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
36-27-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one line cook wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
52
Apr 24, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Turkey gravy 126° - Compote 121° -Operator discarded
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to food in back area. **Corrected On-Site**
41-10-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - expo person
13-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - water bottle stored next to clean utensils. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Servers
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed rack in walk-in cooler
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored on rack in back area. **Corrected On-Site**
24-18-4
43
Sep 21, 2023
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
74
Aug 15, 2023
Routine - Food
No violations found.
100
Aug 8, 2023
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./employee touched walk in cooler door handle then ready to eat food with no hand wash/
12A-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/set up 3 compartment sink/quat 200ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 51F, cut cooked sausages 51F, raw smoked salmon 52F, shredded cheese 52F, cut arugula 72F//all cold holding under 4 hours per manager/moved to lowboy cooler/rechecked ham 41F, sausages 43Af, smoked salmon 42F, shredded cheese 41F, cut arugula 43F. **Corrected On-Site**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./employee touched unwashed fruit and to ready to eat fruit/cook line/advised.
12A-09-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed./observed 4 out of 6 hand sinks removed from service and used to attach hoses for air conditions in kitchen/AC out for almost one month per manager/ **Warning**
31A-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf. **Repeat Violation**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses./blue ice scoop on direly surface/ **Corrected On-Site**
10-12-5
Basic - Raw fruits/vegetables not washed prior to preparation./blueberries on prep table, not washed before served.
08B-39-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./next to a case of lemon, back kitchen bottom rack/ **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry./by mop sink/ **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ **Corrected On-Site**
21-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front counter servers wearing watches and bracelets while serving toast.
13-07-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees/ **Corrected On-Site**
13-04-4
26
Jan 19, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
35
Aug 30, 2022
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw ready to eat smoked salmon stored over cooked bacon in walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Server washed hands with no soap in the kitchen **Corrected On-Site**
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melons (51F - Cold Holding); smoke salmon (58F - Cold Holding); cut tomatoes (49F - Cold Holding); pancake batter (51F - Cold Holding); cooked chicken (48F - Cold Holding); pasteurized eggs (51F - Cold Holding) All time temperature control for safety foods in walk in cooler held less than four hours stated operator Max.Technician is on site. corn beef (51F - Cold Holding); liquid eggs (49F - Cold Holding) reach in cooler next to cook line held less than four hours per operator. Reach in cooler **Warning**
03A-02-5
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Server making drinks and toasting bread at server station.
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained throughout kitchen
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. Chlorine strips.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Unwashed strawberries over ready-to-eat juices in walk-in cooler.
08B-17-4
Basic - Sanitizer bucket stored next to single service items in kitchen under prep table and next to clean linen at servers station. **Corrected On-Site**
21-44-1
Basic - Interior of oven has accumulation of black substance/grease/food debris in the kitchen.
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spring mix at Salad station . **Corrected On-Site**
10-06-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.Ice buckets are not stored in a clean location.Corrected On-Site** **Corrected On-Site**
10-13-5
Basic - Hole in ceiling by ice machine Area.
36-24-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing a watch during preparation of drinks.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored in shelf next to back door by soda boxes. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container under a food preparation table next to water at the servers station. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Black Soufflé container uses to dispense sugar at cooks line **Corrected On-Site**
14-01-5
26
Frequently Asked Questions
When was First Watch Restaurant last inspected?
The most recent health inspection at First Watch Restaurant on file is from Nov 3, 2025. The public record contains nine inspections in total.
What is the most common violation at First Watch Restaurant?
Across the inspection record, “employee wearing jewelry other than a plain ring” has been cited five times, more than any other issue at First Watch Restaurant.
How does First Watch Restaurant compare to other restaurants in Windermere?
First Watch Restaurant most recently scored 61 out of 100, which is about the same as the Windermere average of 64.
Has First Watch Restaurant's inspection record improved over time?
No. Recent inspections at First Watch Restaurant have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at First Watch Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is First Watch Restaurant inspected?
Based on the inspection history on file, First Watch Restaurant is inspected around three times per year on average.
Nearby Restaurants