FIRST WATCH RESTAURANT
5799 Northwest 7th Street
Miami, Florida, 33126
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.cook handled cold smoked salmon then changed gloves and continued with food prep. Operator coached employee on proper handwashing **Corrective Action Taken** - From follow-up inspection 2025-02-24: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 126F on cook line, operator increased the temperature **Corrective Action Taken** - From follow-up inspection 2025-02-24: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/24/2025
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.cook handled cold smoked salmon then changed gloves and continued with food prep. Operator coached employee on proper handwashing **Corrective Action Taken** - From follow-up inspection 2025-02-24: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reaching cooler on cook line sausage (46F - Cold Holding); pancakes batter (46F - Cold Holding); ham (49F), cheddar slices (49F - Cold Holding); pepper jack cheese (49F - Cold Holding) operator changed with cold product. Warning - From follow-up inspection 2025-02-24: Pancake batter 45F Sausage 39F **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 126F on cook line, operator increased the temperature **Corrective Action Taken** - From follow-up inspection 2025-02-24: **Time Extended**
- 27-19-4:Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. On the bar. - From follow-up inspection 2025-02-24: **Time Extended**
Food safety inspection conducted on 2/24/2025 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 2/21/2025
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.cook handled cold smoked salmon then changed gloves and continued with food prep. Operator coached employee on proper handwashing **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reaching cooler on cook line sausage (46F - Cold Holding); pancakes batter (46F - Cold Holding); ham (49F), cheddar slices (49F - Cold Holding); pepper jack cheese (49F - Cold Holding) operator changed with cold product. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 126F on cook line, operator increased the temperature **Corrective Action Taken**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. On the bar.
Food safety inspection conducted on 2/21/2025 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.ice bucket Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In the kitchen 1 low boy cooler
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.employee engaged in food prep wearing a watch . Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dish rack **Corrective Action Taken**
Food safety inspection conducted on 8/13/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 3/27/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker wiped gloved hands on apron at cookline and then proceeded to handle food., without changing gloves and washing hands first. Educated operator l
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Whip cream 52F/ 30 minutes; Operator placed more ice. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/27/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 8/23/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed on clean dishes hanging in the dish area. ( utensils, pans)
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In the mop sink area against the wall
Food safety inspection conducted on 8/23/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).