FIRST WATCH RESTAURANT #98
3402 TECHNOLOGICAL AVE #100, ORLANDO 32817
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/28/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over cook line . Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook and servers wearing bracelets. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers in dish area . Manager separated containers . Corrected On-Site Repeat Violation
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Employee working on dish area dried plates and plastic container with a cloth. Manager coached employee on proper handling. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak from hand sink located by dish area and ladies bathroom. Manager placed work order. **Corrective Action Taken**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quart sanitizer bucket kept on prep area with 0 ppm. Manager replaced with new water. Rechecked 200 ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor, under hand sink located in cook line and on prep area. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey burgers stored over raw bacon 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. Pancake batter kept in cook line make table for less than 4 hrs with temperature of 56F. Manager placed in another cooler. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in hand wash sink located by mixer. Corrected On-Site
Food safety inspection conducted on 2/28/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 10/30/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic containers on storage shelf. Operator immediately removed to be properly air dried **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers of utensils in room temperature water. Less than 4hrs per operator Operator immediately discarded water Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top and exterior of Dish machine
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato basil (122F - Hot Holding). Operator immediately reheated to 192F for temperature recovery Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in ware washing area had rag inside basin Corrected On-Site
Food safety inspection conducted on 10/30/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/13/2024
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Ice machine with mold like substance located in back area of the kitchen
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. White substance exterior of Dish machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep table in dishwasher area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking while preparing food. Employee foam cup stored on top of parchment papers in rack located by mop sink.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook handling food with bracelet on and a watch.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Server with no hair restraint.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled in dishwashing area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers in expo line facing .
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall located behind the dig machine.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak on hand sink located at cook line , leaking from faucet and pipe underneath. Leak from prep sink faucet.
- 12A-05-4: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 drank from a cup and then grabbed buns to prep order. Inspector told operator to ask employee to watch 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 in dispenser on top of prep table 50F for 15min Inspector asked operator to place pancake batter in reach in cooler. Sour cream at 47F Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at cook line blocked by speed rack. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice water on hand sink located at cook line.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for quaternary
Food safety inspection conducted on 3/13/2024 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 10/12/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.Employees preparing food with no beard guard. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three small flying insects on kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes kept on reach in cooler on cook line for less than 4 hours with temperature of 47F, sausage kept on reach in cooler make table for less than 4 hours with temperature of 63F, cooked onions kept on reach in cooler make table for less than 4 hours with temperature of 63F, pancake batter kept on reach in cooler make table on cook line for less than 4 hrs with temperature of 64F. Operator placed sliced tomatoes and cooked onions on freezer for rapid cooling. Rechecked 42F. Operator discard pancake batter and sausage. **Corrective Action Taken**
Food safety inspection conducted on 10/12/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).