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Licensee
Name:
FIRST WATCH #0186
License Number:
SEA2615544
Rank:
Seating
License Expiration Date:
06/01/2027
Primary Status:
Current
Secondary Status:
Active
Location Address:
12540 BARTRAM PARK BLVD JACKSONVILLE, FL 32258
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/31/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks, food stored on shelf above unlidded makeline. Person in charge moved to appropriate location. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw sausage links stored over raw bacon in walk in cooler. Person in charge began rearranging. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On left side makeline chicken, sausage, cheese in unit at 44-60F. Items are unlidded. Person in charge lidded items, removed excess.
On right side makeline ham stored above fill line at 54F. Person in charge removed excess.
In squeeze bottle on shelf in kitchen crema not held on time per person in charge at 64F. Person in charge moved back to refrigerator.
In walk in cooler batter, ham, cheese, bacon, cheese gravy at 44-47F. Ambient temperature of unit is 45F. Person in charge provided invoice for delivery at 8am. Person in charge states temperature check completed around 7am and items were in temperature. Person in charge opened walk in freezer to rapidly chill. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Beef hot holding observed in double pans at 124-126F. Person in charge reheated to 176F by end of inspection. **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to provide quatanery ammonium test strips.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment is holding cut greens on time, not indicated on time paperwork.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
