First Watch Restaurants
Last inspected: Feb 17, 2026
61
Score
Across the available record, First Watch Restaurants has 13 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “reach-in cooler interior/shelves have accumulation” is the issue that surfaces most often, recorded four times.
That's lower than the typical Orlando restaurant, which scores around 79. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser hung on shelf over clean wiping Cloths Operator moved wiping cloths **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler door. Operator cleaned **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on top of coffee brewer server area Operator covered **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat Unwashed cases of fruits over lemon and lime juice in walk in cooler. Operator switched **Corrected On-Site**
08B-17-4
61
Aug 28, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in dining area drank from an open cup and then removed syrup dispenser from table without washing hands - From follow-up inspection 2025-08-28: **Time Extended**
12A-05-4
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese marked for 8 days. Still within 7 days so no stop sale required Emailed date marking procedures to operator indicating prep day counts as day 1 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-28: **Time Extended**
02C-01-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cook slicing avocados with sticker on Operator discarded avocado, washed hands and changed gloves. Operator instructed for avocados to be rewashed with stickers off. **Corrective Action Taken** - From follow-up inspection 2025-08-28: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table - From follow-up inspection 2025-08-28: **Time Extended**
22-16-4
67
Aug 26, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
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. 25ppm **Warning**
22-41-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in dining area drank from an open cup and then removed syrup dispenser from table without washing hands
12A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese marked for 8 days. Still within 7 days so no stop sale required Emailed date marking procedures to operator indicating prep day counts as day 1 **Repeat Violation** **Admin Complaint**
02C-01-5
Basic - Cloth used as a food-contact surface. Pancake batter scoop on wiping cloth cookline Operator removed **Corrected On-Site**
21-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee unopened can drink in bottom of make table Operator removed **Corrected On-Site**
08B-49-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cook slicing avocados with sticker on Operator discarded avocado, washed hands and changed gloves. Operator instructed for avocados to be rewashed with stickers off. **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table
22-16-4
52
May 22, 2025
Complaint Full
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects found 1 small flying insect by kitchen entrance 1 small flying insect in prep area by bananas 1 small flying insect by bulk beverage 1 small flying insect in dish area
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese date marked for 8 days. Still within 7 days. **Repeat Violation**
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched soiled apron several times with gloves on hands. Operator spoke to employee **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija 67F in server area. For 3.5 hours, operator discarded and replaced on ice. **Corrected On-Site**
03A-02-5
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 and the time removed from temperature control cannot be determined. Pancake batter on the cook line not time marked. Per operator for 30 minutes
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. In server area, blocked by tray Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. 2 not secured
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass Water bottles in server area not protected
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch and bracelets
13-07-4
Basic - Floor area(s) covered with standing water. By ice machine
36-22-4
Basic - Light not functioning. One in hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in dish area. Filters on ice machine dusty
23-03-4
Basic - Open dumpster lid. Shared dumpster with 2 other restaurants
33-16-4
27
Feb 4, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several items in the restaurant date marked for 8 days.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded jack cheese bottom make line kitchen date marked 1-21-25
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In server area. Operator stocked **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser on maintenance shelf. Operator labeled **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator replaced**Repeat Violation** **Corrected On-Site** **Repeat Violation**
14-09-4
58
Jul 17, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 in prep area. **Warning** - From follow-up inspection 2024-07-16: Still see 1-2 small flies **Time Extended**
35A-02-6
86
Jul 15, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 in prep area. **Warning**
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Sever area hand sink covered up **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered on top of coffee machine. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and pots dish rack **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen make table. **Corrected On-Site**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of oven on cookline
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Kiwis in bottom of maketable **Corrected On-Site** **Repeat Violation**
08B-39-4
50
Nov 20, 2023
Complaint Full
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepping steak in prep area at 50F less than 30 minutes. Put in freezer to bring down temperature. Recheck 43F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cracked eggs that are on a time plan not time marked. Operator said pulled to line 10 minutes prior.
03F-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Server area under hand wash sink. **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Throughout. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By beverage machine on server line. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep area. Protein bars and drinks. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several cooks in the kitchen. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on server line. **Corrected On-Site**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados still have sticker. **Corrected On-Site** **Repeat Violation**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Server shelf.
25-06-4
30
Sep 20, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
82
Sep 19, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Server handled soiled dishes or utensils and then picked up creamers without hand washing. Operator coached employee. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Sliced tomatoes @44, pics @44, Prepped chicken @44. Operator indicated door had been continuously opened. Front line- prepped melon @57, pico @58, butter @59. Recommend to operator put on time plan. **Warning** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. Cracked eggs taken from walk in cooler. Operator told cook to time mark.
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Several items not labeled in Reach in cooler on make line and walk in cooler.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sinks on either of the expo line covered and operator indicated they do not use those sinks for hand washing anymore.
31A-09-4
Intermediate - No soap provided at handwash sink. Soap dispenser missing from wall on expo line by the pos.
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to the restaurant's adopted time as a public health control procedure. Hand wash sink usage.
53A-14-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Snack bar on shelf in back prep area. Yeti cup and purse on storage shelf by expo line. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line. **Repeat Violation**
13-04-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed before prep. Operator coached prep person proper procedure. **Corrective Action Taken**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Bacon seasoning.
02D-01-5
Basic - Food stored on floor. Waffle mix.
08B-38-4
29
Mar 8, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Corrected On-Site**
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Underneath equipments cook line.
36-73-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
47
Sep 19, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Frequently Asked Questions
When was First Watch Restaurants last inspected?
The most recent health inspection at First Watch Restaurants on file is from Feb 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at First Watch Restaurants?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at First Watch Restaurants.
How does First Watch Restaurants compare to other restaurants in Orlando?
First Watch Restaurants most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has First Watch Restaurants' inspection record improved over time?
Results have been roughly steady. Inspections at First Watch Restaurants have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at First Watch Restaurants 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 Restaurants inspected?
Based on the inspection history on file, First Watch Restaurants is inspected around four times per year on average.
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