FIRST WATCH #1138
12075 SW 152 ST, Miami FL 33177 · 941-907-9800
Last inspected Jul 17, 2026 · 6 visits since August 2023
AUG 23
JUL 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies Flying and landing on clean equipment in the kitchen area.. Also observed more than 10 flies on the bar area and a few more on the kitchen area by the dish washer machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017038127 | Aug 7, 2017 | Aug 29, 2017 | $400 |
Inspection history
6 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels handwash sink across tortillas shelves. Manager provided paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee pink Stanley cup stored at shelves across handwash sink. Manager removed beverage container.
Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers stacked together not properly air dried at shelves near dishwasher. Also observed metal containers not properly air dried. Manager placed containers to be air dried.
Floor soiled/has accumulation of debris. Observed standing water floor in the kitchen soiled with food debris. Employees started cleaning the floor.
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple food employees with heat gloves on and putting plastic gloves on top. No handwash. Coach manager.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face and handled clean plate with ready to eat food to serve to customer. No handwash. Coach manager and manager coached employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (54F - Cold Holding) in a double metal pan at reach in cooler across cook line. As per manager for less than an hour. Manager removed product from double metal pan and stored product properly.
Equipment and utensils not properly air-dried - wet nesting. Observed clear container not properly air-dried stored at shelves at preparation area at the kitchen entrance.
Oct 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. GM was unable to answer proper calibration questions. reviewed calibration of thermometer with GM.
Equipment and utensils not properly air-dried - wet nesting. Observed clear container not properly air-dried stored at shelves in the dry storage area.
Jul 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 30, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 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 sanitizer was 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies Flying and landing on clean equipment in the kitchen area.. Also observed more than 10 flies on the bar area and a few more on the kitchen area by the dish washer machine.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed a plastic container stored inside the hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink by the rice. And also by the register next to the soda machine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed at the hand wash sink at the front line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a plastic container inside the raw chicken at the front line. Employee removed it.
Floor area(s) covered with standing water. Observed at the front bar.
Floor tiles missing and/or in disrepair. Observed floor in disrepair underneath dish washer machine.
Hole in or other damage to wall. Observed a hole on the wall. By the exit back door.
Single-service articles improperly stored. Observed plates and bowls not inverted at the kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the preparation table.
Aug 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority6 Intermediate15 Basic
Show 26 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 sanitizer was 0 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sanitizer was 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies Flying and landing on clean equipment in the kitchen area.. Also observed more than 10 flies on the bar area and a few more on the kitchen area by the dish washer machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed oil with garlic at 100° F at the front line. As per employee it was outside since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oil with garlic (100 F - Cold Holding)corn ( 85 F hot holding). As per person in charge oil with garlic was outside since yesterday and the corn less than 2 hours. Operator placed corn inside the walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed a plastic container stored inside the hand wash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink by the rice. And also by the register next to the soda machine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed at the hand wash sink at the front line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a plastic container inside the raw chicken at the front line. Employee removed it.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled.
Floor area(s) covered with standing water. Observed at the front bar.
Floor tiles missing and/or in disrepair. Observed floor in disrepair underneath dish washer machine.
Food stored on floor. Observed 2 buckets with pickles stored on the floor on the walk in cooler. Employee removed them.
Hole in or other damage to wall. Observed a hole on the wall. By the exit back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both reach in freezers.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop on top of boxes of oil.
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between preparation tables.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on door handle of the flyer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water next to the rice cooker @ 78° F. Operator removed the water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
Single-service articles improperly stored. Observed plates and bowls not inverted at the kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the preparation table.
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.