FIRST WATCH RESTAURANT #157
5799 Northwest 7th Street
Miami, Florida, 33126
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank back of house near dry storage rack. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter during activity salad prep Warning
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup at salad prep station. Warning
- 08B-38-4:Basic - Food stored on floor. Box of Cale on floor at salad prep area. Employee moved. Corrected On-Site Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook stated worked walked in from the outside. Stated to at cook line stated putting on gloves did not wash hands. Cook instructed to wash hands. Cook washed hands and put on gloves. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees was cracking raw shelled eggs. And egg fell onto the floor. Employee cleaned egg off the floor then put new gloves on employee stated cooking and touching handles of pan at cook line. Employee changed gloves and washed hands. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed cook at cook line drop a napkin on floor and did not change glove or wash hands before cooking again touched handle of pan at cook line. Instructed. Cook washed hands and changed gloves. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Carrots inside reach in cooler on cook line. Prep date 1-11-25 manager discarded Corrected On-Site Warning
Food safety inspection conducted on 1/23/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During walk through of inspection observed employee beverage container on table next to clean dishes. Employee moved. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front gaskets reach in cooler under toaster.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. During inspection observed unwashed pineapple over CPU's on prepared cutmelon Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line deli cooler cut melon (60F - Cold Holding); cut tomatoes (51F - Cold Holding); cubed ham (50F - Cold holding) boiled eggs (61F - Cold Holding); cooked salmon (60F - Cold Holding) Manager moved all time temperature control for safety items to walk in freezer cut melon (40F - Cold Holding); cut tomatoes (41F - Cold Holding); cubed ham (38F - Cold holding) boiled eggs (40F - Cold Holding); cooked salmon (38F - Cold Holding) Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seam table next to cook line. tomato soup (125F - Hot Holding); corn soup (124F - Hot Holding) Put back on stove. tomato soup (178F - Hot Holding); corn soup (198F - Hot Holding) Corrected On-Site
Food safety inspection conducted on 9/16/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 3/15/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from cook line cut leafy greens (48F - Cold Holding); waffle mix (49F - Cold Holding); butter (49F - Cold Holding); Moved to walk in cooler cut leafy greens (41F - Cold Holding) waffle mix (40F - Cold Holding) butter (38F - Cold Holding) Corrected On-Site
Food safety inspection conducted on 3/15/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 12/5/2023
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use lids for egg pans stored on oven door handle in between uses. Manager moved. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs used for cut leafy greens at cook line above reach in cooler touching food. Manager moved. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled
- 33-16-4:Basic - Open dumpster lid.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop used at cook line water was 125F. Manager cleaned and turned temperature up to 135F Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad toss pan - In metal bowl above reach in cooler cut leafy greens left inside 70F Manager threw away **Corrective Action Taken**
Food safety inspection conducted on 12/5/2023 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).