DirtyFLRestaurant Inspection Data

FIRST WATCH RESTAURANT #176

Food safety records indicate FIRST WATCH RESTAURANT #176 in BRADENTON has 7 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

4324 53rd Avenue East
Bradenton, Florida, 34203
Manatee County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 13657468

Met Inspection Standards
  • N/A:No Violations Were Observed

3/23/2026· 3w ago

Visit ID: 13574131

Follow-up Inspection Required

4 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured .Person in charge secured tanks. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed on cooks line employee engaging in food preparation with a bracelet on wrist. Employee remove bracelet and wash hands. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease. Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up on waitstaff line . Person in charge inverted. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler front kitchen cut lettuce (56F - Cold Holding); ; sausage (57F - Cold Holding); cooked vegetables (59F - Cold Holding); cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); hard boiled eggs (56F - Cold Holding); yogurt (57F - Cold Holding); cut melons (58F - Cold Holding). Person in charge stated it had been in the reach in cooler over 4 hours and voluntarily discarded all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed observed in steam table chicken rice soup start time 6:25am end time 8:45am (141F - Reheating). Educated Person in charge on reheating foods. And emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler front kitchen cut lettuce (56F - Cold Holding); ; sausage (57F - Cold Holding); cooked vegetables (59F - Cold Holding); cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); hard boiled eggs (56F - Cold Holding); yogurt (57F - Cold Holding); cut melons (58F - Cold Holding). Person in charge stated it had been in the reach in cooler over 4 hours and voluntarily discarded all items.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. See stop sale.observed on cooks line potatoes, shell, eggs, and butter not time stamped. Person in charge stated that they were put out approximately at 8:30 AM and time stamped them accordingly. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.observed in steam table chicken rice soup start time 6:25am end time 8:45am (141F - Reheating). Educated Person in charge on reheating foods. And emailed Person in charge a copy of the handout. Person in charge voluntarily discarded. Warning

11/12/2025· 5mo ago

Visit ID: 10899212

Met Inspection Standards

1 high, 1 basic

  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system over grill.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line pancake batter (50F - Cold Holding). Person in charge stated it had been in the dispenser for approximately 30 minutes and placed in reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation

5/16/2025· 11mo ago

Visit ID: 10727394

Met Inspection Standards

4 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.observed on dish drying rack food containers wet nesting.Person in charge separated.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on cooks line. A employee wiped his forehead with gloves on both hands,grabbed a bowl, touched food contact surface and failed to remove gloves,wash hands and put on new gloves.Person in charge educated employee on glove use and handwashing. Employee put soiled dish in dish room.Employee remove gloves,washed hands and put on clean gloves. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cooks line raw shell eggs and cooked potatoes not time stamped. Person in charge voluntarily discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cheese (50F - Cold Holding); cooked chicken (48F - Cold Holding). Containers were not covered and filled above the fill line.Person in charge stated the product had been there for approximately 2 hours and placed it in the reach in cooler. **Corrective Action Taken**
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line raw shell eggs and cooked potatoes not time stamped. Person in charge voluntarily discarded.

11/21/2024· 1y 4mo ago

Visit ID: 8737969

Met Inspection Standards

4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in back kitchen area. Person in charge separated food containers. Corrected On-Site
  • 33-19-4:Basic - Garbage on pad around dumpster. Person in charge removed garbage on pad and placed in dumpster. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid on south side of parking area. Person in charge closed lid . Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed on waitstaff food line cut lemons not covered. Person in charge covered cut lemons. Corrected On-Site

4/1/2024· 2y ago

Visit ID: 8458181

Met Inspection Standards

2 high, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on cooks line in front kitchen area employee engaged in food preparation with a watch on wrist. Employee removed wrist watch and washed hands. Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line in front kitchen area. Employee put on beard guard and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
  • 29-19-4:Basic - Standing water in floor drain in front of ice machine in main kitchen area. Person in charge stated that she has a call in for repair.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in back kitchen area Walk in cooler raw Ground Sausage over raw Bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy. Person in charge removed raw Sausage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Reach in cooler across from Grill Pancake Batter (66F - Cold Holding). Person in charge stated it had been out for approximately 2 hours and placed in into the Reach in cooler. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken**

7/28/2023· 2y 8mo ago

Visit ID: 8359118

Met Inspection Standards

1 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with a wrist watch. Educated Person in charge and employee removed watch and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line. Person in charge had employee put on beard guard and wash hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed in back kitchen area chemical bottle not labeled. Person in charge stated it was grease lift cleaner and labeled it accordingly.