FIRST WATCH #0222
3411 SW 36 TER #3, OCALA, FL 34474
License #5202814
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FIRST WATCH #0222 in OCALA currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 17, 2026. Across those visits, inspectors documented 9 total violations — 1 critical, 8 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 17, 2026 shows 9 observation rows: 1 critical, 0 major, and 8 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
FIRST WATCH #0222 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, black beans 45F, ham 58F, manager moved to freezer, watermelon 76F at room temperature since 7:00am, will be discarded at 11:00. In Walk in cooler, thawing cart; hollandaise sauce 50F, turkey 50F-53F, Alfredo sauce 50F-52F, manager opened freezer door.
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee on cook line with two bracelets.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer on shelves and floor.
- [25-06-4] Single-service articles not stored inverted or protected from contamination. At the server area, to go not inverted, Manager inverted.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near cook line, manager discarded.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils in 76F water also at the server area spoon in 130F water.
- [06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Water at 87F, protein at 57F, employee started the preparation process and reheating for the meat .
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