FIRST WATCH #0083
12594 W SUNRISE BLVD, Sunrise FL 33323
Last inspected Aug 17, 2026 · 14 visits since August 2023
DEC 24
JUN 25
OCT 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025084724 | Oct 6, 2025 | Dec 11, 2025 | $400 |
| 2--2024023610 | Apr 2, 2024 | May 30, 2024 | $200 |
Inspection history
14 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to reached out for a clean plate to served cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance in kitchen.
Missing drain plug at dumpster.
Working containers of sugar removed from original container not identified by common name. Labeled during inspection.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dumpster overflowing garbage. Dumpster is overflowing with trash.
Floor soiled/has accumulation of debris. Floors soiled with food debris at cook line.
Missing drain plug at dumpster. Dumpster for trash does not have drain plug.
Open dumpster lid. Recycling dumpster lid left open.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen near the cook line pancake batter (46F - Cold Holding), cooked onions (47F - Cold Holding), shredded cheese (50F - Cold Holding). As per operator not prepared or portioned today. As per operator Items out of temperature for 2 hours. Operator placed items on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area has green like substance on grooves of board. Operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to the cook line personal drink in customer cooler near employee items.Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 78 F. Operator removed.
Jun 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo area- employee touched face then proceeded to grab a bottle of syrup without washing their hands- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw smoked salmon over cooked potatoes- operator removed.
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. At walk in cooler - Cut tomatoes 44F at 11:00 ( cooling since 10:55), eggs 47F, feta cheese 48F cold holding, shredded Monterey Jack 48F cold holding, sliced Monterey Jack cheese 48F cold holding, sliced white cheese 48F cold holding, sliced havarti cheese 48F cold holding, cooked sausage 48F cold holding, milk 48F cold holding, sour cream 48F cold holding, cooked eggs 47F cold holding, ricotta cheese 48F cold holding, raw shell eggs 48F cold holding, chopped kale 49F cold holding, chévre crumbled cheese 48F cold holding, French toast batter 48F cold holding, waffle batter 48 cold holding, pancake batter 48F cold holding, creamer 48F cold holding, butter 48F cold holding, egg whites 48F cold holding, liquid eggs 48F cold holding, cooked onions 48F cold holding, cooked ham 47F cold holding, roasted tomatoes 48F cold holding, cooked corn 48F cold holding, Greek yogurt 48F cold holding, sliced ham 48F cold holding, sliced turkey 48F cold holding, smoked salmon 49F cold holding, sliced roast beef 48F cold holding, red cooked potatoes 48F cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - Cut tomatoes 44F at 11:00 ( cooling since 10:55), eggs 47F, feta cheese 48F cold holding, shredded Monterey Jack 48F cold holding, sliced Monterey Jack cheese 48F cold holding, sliced white cheese 48F cold holding, sliced havarti cheese 48F cold holding, cooked sausage 48F cold holding, milk 48F cold holding, sour cream 48F cold holding, cooked eggs 47F cold holding, ricotta cheese 48F cold holding, raw shell eggs 48F cold holding, chopped kale 49F cold holding, chévre crumbled cheese 48F cold holding, French toast batter 48F cold holding, waffle batter 48 cold holding, pancake batter 48F cold holding, creamer 48F cold holding, butter 48F cold holding, egg whites 48F cold holding, liquid eggs 48F cold holding, cooked onions 48F cold holding, cooked ham 47F cold holding, roasted tomatoes 48F cold holding, cooked corn 48F cold holding, Greek yogurt 48F cold holding, sliced ham 48F cold holding, sliced turkey 48F cold holding, smoked salmon 49F cold holding, sliced roast beef 48F cold holding, red cooked potatoes 48F cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline counter- wet/ soiled wiping cloth on prep counter- operator removed.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
Stored food not covered. Observed in walk-in cooler, sausage gravy stored uncovered. PIC covered.
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.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
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.
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.
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.
Apr 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
Carbon dioxide/helium tanks not adequately secured.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled holder. Operator removed and cleaned and sanitized.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Operator removed
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
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.
Oct 5, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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
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
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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
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
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.