FIRST WATCH RESTAURANT

High Priority - Live, small flying insects found -1 in prep area

High Priority - 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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of oven -grates on salamander

Intermediate - No soap provided at handwash sink at server beverage station.

Basic - 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 Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans on dish rack

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -mint crystals glass rimmer container

Basic - Floor area(s) covered with standing water at end of cook line near ice machine and under dish machine

Basic - Light not functioning in kitchen over single service storage rack

Basic - No handwashing sign provided at a hand sink used by food employees at server beverage station

Basic - 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.

Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2025-09-04: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. -unisex bathroom Repeat Violation - From follow-up inspection 2025-09-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grills -grates and areas underneath salamander - From follow-up inspection 2025-09-04: Progress made. areas underneath salamander Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server rubbed face then touched clean tongs and knife, then clean plates. Discussed with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks -grates in salamander

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -dry grits container. Operator removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line.operator discarded. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 employees on cook line. Corrected On-Site

Basic - Objectionable odors in kitchen by dish area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed kiwi over sliced onions in walk in cooler. Operator corrected. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect on cook line -1 flying insect in dish area

Intermediate - Certified food manager unable to answer basic questions about allergens and Big 6 food borne illnesses

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -used as dump sink by server soda station Repeat Violation

Intermediate - No soap provided at handwash sink. -by server side station

Basic - Accumulation of debris inside warewashing machine.

Basic - Cove molding at floor/wall juncture broken/missing by mop sink.

Basic - Current Hotel and Restaurant license not displayed. License current and active, license displayed expired 4/1/24

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -personal drink with sauces in walk in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting across from dish area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Holes in or other damage to wall by triple sink Repeat Violation

Basic - Interior of ovens on cook line have accumulation of black substance/grease/food debris.

Basic - Light not functioning under hood suppression system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust by ice machine and triple sink.

Basic - Water leaking from pipe and/or faucet/handle. -triple sink

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hair then picked up clean coffee pot. Educated operator. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon over cooked bacon in walk in cooler. -raw shrimp over Brie cheese in walk in cooler. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -front employees scooping ice,toasting bread and preparing drinks. Educated operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line, cutting boards in back prep area. -interior of oven on the cook line. -cups for eggs on the cooks line. -muffin pan encrusted on speed rack by dry storage.

Intermediate - Handwash sink used for purposes other than handwashing. -eco lab hose hanging in handwash sink by the walk in cooler. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket not stored inverted by the ice machine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverages stored next to bananas near cook line. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -clean cambros in back kitchen area. Corrected On-Site

Basic - Hole in or other damage to wall. -hole in ceiling to the right of the dishmachine. -holes in wall to the left of the dishmachine.

Basic - Ice buildup in walk-in freezer on the floor by the door and on shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vents in back kitchen area. -top of dishmachine. -sides of small ice bin at soda station. -underside of salamander on cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to clean dishes on cook line. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed blueberries over ready to eat onions. Corrected On-Site

Basic - Walk in freezer vents have rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -container of sugar underneath back prep table.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (45F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator more than 4 hours. See stop sale. diced tomatoes (45F - Cold Holding) Less than 4 hours operator moved to quick chill spring mix (54F - Cold Holding) 2nd temp 41°pancake batter in gun (54F - Cold Holding) 2nd temp 42° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White board on tomato slicer heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Brown tray stored on top of hand wash sink located near steam wells in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Silverware in sink located by the office Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Vanessa

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Drain cover(s) missing under dishwasher

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Corrected On-Site

Basic - Floor area(s) covered with standing water in dish area Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels located near the office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under coffee area soiled. Walk in cooler gasket soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to slicer on prep shelf located by walk in cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One Fly on cooks line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes (45F - Cold Holding, since yesterday per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (45F - Cold Holding, since yesterday per operator

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator determined time and marked item. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored at bag in box area

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards soiled - interior of ovens on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket and hose in sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bananas not washed prior to preparation, on cooks line, cutting through banana skin.

Basic - Cutting board has cut marks and is no longer cleanable, white board in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with napkins and to go containers. Manager relocated. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area

Basic - Floor area(s) covered with standing water at three compartment sink

Basic - In-use lids for steaming stored on equipment door handle between uses, on cooks line. Corrected On-Site

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up at front service area

Basic - Wall soiled with accumulated grease, food debris, and/or dust at dish washing area

Basic - Water leaking from faucet at cooks line

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cooks line used his phone, and changed gloves with no hand wash. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter in gun 68F, less than 4 hours per operator. Manager moved to walk in for rapid chill. Filled new gun for service. Cut mixed greens 65F. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards in prep area soiled - slicer blade on deli slicer - stored juicer - dough mixer head - ice machine interior - soda machine nozzles and surrounding area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off in ladies and family restrooms. Manager adjusted valves. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust over cooks line.

Basic - Employee eating while preparing food. Cook on cook line drinking coffee. Manager coached employee. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers in back prep area. Glasses at wait station.

Basic - Floor area(s) covered with standing water in Dish Room. Manager advised drain will be corrected by plumber.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, on cooks line, manager refilled, now 186F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep tables shelves soiled.

Basic - Stored food not covered. Fruit and shelled eggs in walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on floor next to mop sink.

Basic - Working containers of food removed from original container not identified by common name. Spice mixture in prep room.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled clipboard and pencil, then changed gloves without washing hands. Coached employee. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake Batter 61°f on make table less than 4 hrs, suggested time control. Cut leafy greens 64-66°f on make table less than 4 hrs, suggested time control.

High Priority - Toxic substance/chemical improperly stored. Glass cleaner with take out single service items.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room door does not close all the way.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.

Basic - Floor soiled/has accumulation of debris. In walk in freezer.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on cut avocados.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with food on shelf under prep table.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bananas over mixes on dry storage shelves. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine loaded dirty dishes in to dish machine, then handled clean dishes without washing hands and changing gloves.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of liquid with no label hanging on storage rack.

Basic - Floor soiled/has accumulation of debris. Walk in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut melon in walk in cooler. Corrected On-Site