DirtyFLRestaurant Inspection Data

FIRST WATCH #57

7500 W SANDLAKE RD A101, ORLANDO 32819

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8874829

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at dishwashing station storage area. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers engaged in food preparation have bracelets Prep associate has bracelet while washing fruit and packaging meats. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Server with unrestrained hair adding spring mix to plates in server area.
  • 36-24-5:Basic - Hole in wall by ice machine.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On cookline, tongs touching dressed salad. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At omelet station, container with scoop at 72F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cookline next to single serve containers At coffee station next to clean glassed Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition basting brush at dishwashing station broken stained.
  • 29-11-4:Basic - Water leaking from pipe at ice machine filters
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring Mix (51F - Cold Holding) operator placed spring mix bowl in ice bath **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer washed gloved hands in three compartment sink. Manager coached employee to wash hand in hand wash sink . **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in storage area and by dishwashing area. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at chemical station.

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8874208

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Five live small flying insects by the mop sink area. Warning - From follow-up inspection 2024-08-29: Observed one small flying insect. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards have black stains. Interior of toaster oven has a residue build up - From follow-up inspection 2024-08-29: Cutting boards are clean.Time Extended** **Time Extended**

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8755897

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Server is wearing a watch.
  • 08B-38-4:Basic - Food stored on floor.Salt for the water softener at back line area. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored next food liner bags under prep table at the cooks line. Corrected On-Site
  • 08B-17-4:Basic - Unwashed avocados stored over prepped onions in walk in cooler. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled dishes and handled clean dishes without washing hands.Dishwasher. Corrected On-Site
  • 35A-02-6:High Priority - Five live small flying insects by the mop sink area. Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation.Raw bacon stored next to onions in walk in cooler. Raw ready to eat smoked salmon stored over soup in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked carrots,51 f,black beans,50 f,corn,49 f,chicken stock ,50 f held less than four hours stated operator. Warning
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Servers are handling bread and scooping ice.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards have black stains. Interior of toaster oven has a residue build up
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Employee is filling water at handwashing sink. Corrected On-Site
  • 53B-13-5: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.

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8495458

  • 14-23-4:Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. - handsink at cookline, caulking is worn and should be replaced.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salmon, 45F, less than 2 hour. Corrective action taken, product discarded Corrected On-Site

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8367024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around hand sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Mop sink
  • 12A-13-4: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 picked up trash from floor and threw it away, immediately began toasting bread. Manager immediately coached employee and had them wash hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 54F - in unit less than 2 hours. Operator exchanged for cold batter and returned back to refrigerator for temperature recovery. **Corrective Action Taken**