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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All Inspection Reports
Inspection on 2/13/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop, under back kitchen prep table/ Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gasket soiled/egg station.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm, cook line/rechecked 200ppm/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./yellow corn grits, under back kitchen prep table/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./to go whipped butter cup 68F, out for less than 2 hours, will add to time control plan. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./Alfredo sauce hot holding at 104F, less than 1 hour/reheated immediately to 179F/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front coffee station hand sink/ Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two current employee's certificates expired.
Food safety inspection conducted on 2/13/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 10/4/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./near office, over bread rack.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one line cook wearing a watch while preparing food/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on cook line prep table/ Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over ready to eat food/cook line reach in cooler/ Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./front line hand sink covered and used as a utensil wrapping station/ Corrected On-Site
- 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./missing one cook training certificates.
Food safety inspection conducted on 10/4/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 4/24/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - water bottle stored next to clean utensils. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Servers
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed rack in walk-in cooler
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored on rack in back area. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 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. - Turkey gravy 126° - Compote 121° -Operator discarded
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to food in back area. Corrected On-Site
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - expo person
Food safety inspection conducted on 4/24/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 9/21/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored./wrapped utensils not wrapped completely and facing customers at the front counter.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./all cook line employees/ Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./one kitchen hand sink leaking.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./used as a dump sink/wait station hand sink.
Food safety inspection conducted on 9/21/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/15/2023
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 8/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2023
High Priority
4
Intermediate
2
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table/ Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front counter servers wearing watches and bracelets while serving toast.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf. Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./blue ice scoop on direly surface/ Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./blueberries on prep table, not washed before served.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./next to a case of lemon, back kitchen bottom rack/ Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry./by mop sink/ Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site
- 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./chlorine 0ppm/set up 3 compartment sink/quat 200ppm. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./employee touched walk in cooler door handle then ready to eat food with no hand wash/
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./employee touched unwashed fruit and to ready to eat fruit/cook line/advised.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 51F, cut cooked sausages 51F, raw smoked salmon 52F, shredded cheese 52F, cut arugula 72F//all cold holding under 4 hours per manager/moved to lowboy cooler/rechecked ham 41F, sausages 43Af, smoked salmon 42F, shredded cheese 41F, cut arugula 43F. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed./observed 4 out of 6 hand sinks removed from service and used to attach hoses for air conditions in kitchen/AC out for almost one month per manager/ Warning
Food safety inspection conducted on 8/8/2023 revealed 17 total violations (4 high priority, 2 intermediate, 11 basic).