FIRST WATCH RESTAURANT

Name: FIRST WATCH RESTAURANT
Address: 1600 HANCOCK ROAD SUITE #105, CLERMONT, FL, 34711, US
Rating: 77.2

1600 HANCOCK ROAD SUITE #105, CLERMONT, FL 34711

License #4508805

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FIRST WATCH RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 77.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, DBPR recorded 22 total findings; InspectFL has imported detailed violation rows for 21 of them so far.

How to read this page

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -mint crystals glass rimmer container
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of oven -grates on salamander
[35A-02-7] Live, small flying insects found -1 in prep area
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -above dry goods rack beside walk in cooler, operator relocated
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at server beverage station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon next to diced turkey and above pasteurized eggs in walk in cooler. -raw cold smoked salmon behind prepped veggies on make table cooler on cook line. Operator moved salmon to bottom of walk in cooler and to the front of the make table.
[36-62-4] Light not functioning in kitchen over single service storage rack
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks -gaskets on walk in cooler door -underneath grates on bread toaster on front line.
[31B-03-4] No soap provided at handwash sink at server beverage station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -metal pans on dish rack

Disposition: Warning Issued
[14-74-7] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grills -grates and areas underneath salamander
[32-12-6] Covered waste receptacle not provided in womens bathroom. -unisex bathroom
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice and making drinks, educated operator
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink on front line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed pineapples over cut onions in walk in cooler.
[03A-02-5] 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
[01B-02-5] 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.

Community reaction

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Community pulse