FIRST WATCH RESTAURANT

Name: FIRST WATCH RESTAURANT
Address: 1600 HANCOCK ROAD SUITE #105, CLERMONT, FL, 34711, US
Rating: 84

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

84 Grade C / 100

Mixed Health Record

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Latest inspection

July 29, 2026 · 12 findings · 1 critical

Complaint Full

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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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIRST WATCH RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 29, 2026. Across those visits, DBPR recorded 12 total findings; InspectFL has detailed violation rows for 11 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 29, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. -brown cutting board on front line is chipped
[21-04-4] In-use wiping cloth/towel used under cutting board. -cook line, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves -interior of oven on cook line -cutting boards on cook line -grill grates
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior cabinet of omelette station -wall under dish machine -speed rack in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over juice bottles in walk in cooler, operator removed onions from cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook was wearing a watch, operator educated employee, employee removed watch, washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pancake batter (50F - Cold Holding); veggie burgers (45F - Cold Holding); sliced ham (45F - Cold Holding) -reach in cooler on cook line, less than four hours per operator moved. Operator chose to discard all items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at end of cook line, operator replaced
[36-22-4] Floor area(s) covered with standing water under dish machine, operator squeeged water to drain
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -beverage cups above dry grits on shelf on cook line, operator to bottom
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator is using ph strips instead of quaternary ammonia

Community reaction

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Community pulse