DirtyFLRestaurant Inspection Data

FIRST WATCH RESTAURANT #233

FIRST WATCH RESTAURANT #233 in NEW PORT RICHEY has 4 health inspections on record with an overall food safety rating of 1.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 4 reports on file

544 Marsh Landing Parkway
Florida, 32250
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

12/10/2025· 3mo ago

Visit ID: 10901570

Follow-up Inspection Required

2 high, 2 int

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put beard guard in place on face with gloves on, then continued to touch food, (tortilla), manager asked cook to wash hands and he did. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet of splitter added to mop sink faucet. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator filled pan with water in hand wash sink on cook line. Warning
  • 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. Establishment employs 27 people, certificates available for some. Warning

4/22/2025· 10mo ago

Visit ID: 8734689

Met Inspection Standards

2 high, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Banana and kiwi with visible stickers inside front reach in cooler.
  • 35A-02-7:High Priority - Live, small flying insects found 1 live flying insect at cook line. 1 live flying insects near walk in cooler. 1 live flying insects near trash can near hot holding area of cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Location: Deli reach in cooler Initial temp at time 9:25am a. Sliced cherry tomatoes 54F (cold holding) b. Cut tomatoes 53F (cold holding) c.A  Diced tomatoes 50F (cold holding) manger put ice in bottom. Re-temp at 10:14am a.A  Cherry tomatoes 40F (cold holding) b. Cut Tomatoes 41F (cold holding) c. Diced tomatoes 38F (cold holding) Corrected On-Site

3/5/2024· 2y ago

Visit ID: 8356425

Met Inspection Standards

1 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on Corrected On-Site Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line and prep area at 0ppm, refilled bucket now at 100ppm quaternary
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooks put beard guards on did not wash hands Repeat Violation

9/28/2023· 2y 5mo ago

Visit ID: 8505633

Met Inspection Standards

2 high, 3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs on handle of oven door, tongs removed Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes then touched to go cup and filled with tea then took to customer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink on cook line
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush used for butter on cook line, brush changed out for a food grade brush Corrected On-Site