FIRST WATCH RESTAURANT #483
1111 NORTH WESTSHORE BLVD STE 100A
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with old food debris **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline. Employee voluntarily discarded drink. **Corrected On-Site** **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink and liquid eggs stored with sale food . Employee placed in a container labeled employee food only on bottom shelf of cooler. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard on cookline. Employee placed beard guard on. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf adjacent to dish machine.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up along floor **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey sausage (110F - Hot Holding); pork sausage (120F - Hot Holding); Alfredo sauce (125F - Hot Holding) in steamwell on cookline. Employee placed on grill top to reheat. turkey sausage (175F - Hot Holding); pork sausage (170F - Hot Holding); Alfredo sauce (172F - Hot Holding) in steamwell on cookline. **Corrective Action Taken** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multi-surface cleaner stored on shelf with clean dishes. Employee removed **Corrected On-Site**
Food safety inspection conducted on 1/28/2025 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled with old food debris Observed employee clean dish machine **Corrected On-Site**
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee eating and and drinking on cookline
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on service line prep table Corrected -observed employee remove **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard Corrected observed employee place beard guard on **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf next into ice machine Observed employee stack dishes **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observecalong pipe in walk-in freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in water temped at 93F on cookline grill top Corrected -observed employee discard **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (60 - Cold Holding) waffle batter (54 - Cold Holding) in reachin cooler on cookline Observed employee place in walk-in cooler **Corrective Action Taken**
Food safety inspection conducted on 7/24/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).