FIRST WATCH RESTAURANT #0083
West Sunrise Boulevard
Sunrise, Florida, 33323
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 12/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
6
Intermediate
0
Basic
2
Total
8
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Observed in walk-in cooler, sausage gravy stored uncovered. PIC covered. Corrected On-Site Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over ready to eat sausages in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Corrected to 100ppm. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed under table holding waffle maker, black beans (121-156F @ 9:48- Reheating since 7:00). See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed under table holding waffle maker turkey gravy (147-178F @ 9:48- Reheating since 7:00). See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers across from cook line, cooked carrots (42-54F - Cold Holding); salmon (41-50F - Cold Holding); sausage (45F - Cold Holding); chopped chicken (45F - Cold Holding); steak (43-57F - Cold Holding); turkeys (48F - Cold Holding); sliced tomatoes (46F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1hour. 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 under table holding waffle maker turkey gravy (147-178F @ 9:48- Reheating since 7:00). See stop sale. 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. Observed melted butter (81F - Hot Holding) on shelf holding food items across from kitchen. Warning
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed under table holding waffle maker, black beans (121-156F @ 9:48- Reheating since 7:00). See stop sale. Warning
Food safety inspection conducted on 12/9/2024 revealed 8 total violations (6 high priority, 0 intermediate, 2 basic).
Inspection on 9/5/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stored in a way that does not allow proper air drying. PIC removed and stored appropriately. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 83F at egg station. PIC removed utensil from water. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to line sliced cheese in flip top across from cook line. PIC removed paper and voluntarily discarded cheese.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - flip top cooler across from egg station. Observed salmon (47F @ 9:10- Cooling since 8:30, second temperature 47F at 9:59). Salmon was individually wrapped in deli wrap and stacked on top of each other. PIC Placed salmon in cooler to rapid cool. **Corrective Action Taken**
Food safety inspection conducted on 9/5/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 4/2/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled holder. Operator removed and cleaned and sanitized. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Operator removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cajun shrimp (41-48F - Cold Holding) in over stacked container items on top were 48F items on bottom 41F per operator not portioned or prepared placed from walk in cooler to line at 7:00am . Operator voluntary discarded over stacked shrimp. Observed grilled chicken strips (59F - Cold Holding) in flip top cooler per operator held less 3 hours. Operator voluntary discarded. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 4/2/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - observed chef sweeping floor at cook line then proceeded to prepare food. Manager informed chef to wash hands and change gloves. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Italian sausage (46F - Cold Holding). Per operator item was not prepared or portioned today. Item was placed on line from walk-in cooler approximately 3 hours prior to inspection. Manager discarded. Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - observed half and half opened over 24hours not date marked.
- 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. Observed Damari W. employed over 60 days with no proof of training. Warning
Food safety inspection conducted on 2/13/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, roasted shallots (47F - Cold Holding); roasted tomatoes (47F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding). The items were stored on the top portion of the cooler overnight. It can not be proven when the items went out of temperature. The items were not prepped or portioned today. The items were discarded. See Stop Sale - From follow-up inspection 2023-10-05: Observed roasted shallots and roasted tomatoes 45-50°F Cold Holding in the cookline flip top cooler. The items were not prepped or portioned today. The items were stored in the unit overnight. The items were discarded. See stop sale. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, roasted shallots (47F - Cold Holding); roasted tomatoes (47F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding). The items were stored on the top portion of the cooler overnight. It can not be proven when the items went out of temperature. The items were not prepped or portioned today. The items were discarded. See Stop Sale - From follow-up inspection 2023-10-05: Observed roasted shallots and roasted tomatoes 45-50°F Cold Holding in the cookline flip top cooler. The items were not prepped or portioned today. The items were stored in the unit overnight. The items were discarded. See stop sale. Admin Complaint
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, roasted shallots (47F - Cold Holding); roasted tomatoes (47F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding). The items were stored on the top portion of the cooler overnight. It can not be proven when the items went out of temperature. The items were not prepped or portioned today. The items were discarded. See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, roasted shallots (47F - Cold Holding); roasted tomatoes (47F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding). The items were stored on the top portion of the cooler overnight. It can not be proven when the items went out of temperature. The items were not prepped or portioned today. The items were discarded. See Stop Sale
Food safety inspection conducted on 10/4/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/18/2023
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 8/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).