DirtyFLRestaurant Inspection Data

FIRST WATCH RESTAURANT

Food safety records indicate FIRST WATCH RESTAURANT in CLERMONT has 6 inspections with a 1.6/5 overall rating. Recent inspections show improving food safety practices.

1600 Hancock Road
Clermont, Florida, 34711
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13510586

  • 14-74-7: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**
  • 32-12-6: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**
  • 23-03-4: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**

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10926186

  • 14-74-7: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
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. -unisex bathroom Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink on front line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grills -grates and areas underneath salamander
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed pineapples over cut onions in walk in cooler.
  • 01B-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
  • 03A-02-5: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
  • 13-06-4: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**

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8873273

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -dry grits container. Operator removed. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line.operator discarded. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 employees on cook line. Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in kitchen by dish area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed kiwi over sliced onions in walk in cooler. Operator corrected. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server rubbed face then touched clean tongs and knife, then clean plates. Discussed with operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks -grates in salamander
  • 53B-14-5: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.

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8771858

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing by mop sink.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License current and active, license displayed expired 4/1/24
  • 08B-49-4: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
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting across from dish area. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
  • 36-24-5:Basic - Holes in or other damage to wall by triple sink Repeat Violation
  • 22-08-4:Basic - Interior of ovens on cook line have accumulation of black substance/grease/food debris.
  • 36-62-4:Basic - Light not functioning under hood suppression system
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust by ice machine and triple sink.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -triple sink
  • 35A-02-6: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
  • 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens and Big 6 food borne illnesses
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -used as dump sink by server soda station Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -by server side station

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8552277

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket not stored inverted by the ice machine. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverages stored next to bananas near cook line. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -clean cambros in back kitchen area. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -hole in ceiling to the right of the dishmachine. -holes in wall to the left of the dishmachine.
  • 14-69-4:Basic - Ice buildup in walk-in freezer on the floor by the door and on shelves.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vents in back kitchen area. -top of dishmachine. -sides of small ice bin at soda station. -underside of salamander on cook line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to clean dishes on cook line. Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed blueberries over ready to eat onions. Corrected On-Site
  • 14-17-4:Basic - Walk in freezer vents have rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar underneath back prep table.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hair then picked up clean coffee pot. Educated operator. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon over cooked bacon in walk in cooler. -raw shrimp over Brie cheese in walk in cooler. Corrected On-Site
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -front employees scooping ice,toasting bread and preparing drinks. Educated operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line, cutting boards in back prep area. -interior of oven on the cook line. -cups for eggs on the cooks line. -muffin pan encrusted on speed rack by dry storage.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -eco lab hose hanging in handwash sink by the walk in cooler. Corrected On-Site Repeat Violation

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8371599

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 29-18-4:Basic - Drain cover(s) missing under dishwasher
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water in dish area Repeat Violation
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels located near the office.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under coffee area soiled. Walk in cooler gasket soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
  • 21-44-1: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
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (45F - Cold Holding)
  • 03A-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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White board on tomato slicer heavily soiled.
  • 31A-09-4: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-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Silverware in sink located by the office Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Vanessa