FIRST WATCH RESTAURANT #119
2335 S SR 7 SUITE 1100, Wellington FL 33414 · 561.795.5500
Last inspected Jan 12, 2026 · 11 visits since July 2023
JUL 24
FEB 25
JUL 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen approximately 1 small flying insect landing on floor next to dishwashing area, discussed with operator to eliminate all flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025053146 | Jul 17, 2025 | Aug 7, 2025 | $800 |
| 2--2025025630 | Feb 3, 2025 | Apr 2, 2025 | $800 |
| 2--2024019229 | Mar 8, 2024 | Aug 8, 2024 | $200 |
Inspection history
11 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate1 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1 dented can of evaporated milk
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 server touched face then handled bottle of milk in reach in cooler; no hand wash. Advised operator that server should wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched pants to fix then handled toast with avocado and plated; no hand wash. See Stop for sale toast with avocado. Advised operator that chef should wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef touched pants to fix then handled toast with avocado and plated; no hand wash. See Stop sale for toast with avocado.
Show the remaining 9 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. At make table close to steam table: whipped topping with milk (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table close to steam table: whipped topping with milk (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
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. Emailed poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area in ice bath: sausage gravy (125F at 9:10am; 114F at 9:40am - Cooked Cooling) As per operator, cooling since 15 mins. At current rate of cooling, product will not cool from 135F to 70F in a total of 2 hours. At make table at cook line: sliced ham (50F at 9:25am; 55F at 9:55am- Ambient Cooling) As per operator, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to provide written procedures for using time as a public health control to hold time/ temperature control for safety foods. Emailed to operator.
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.
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.
Spray bottle containing toxic substance not labeled. Disinfectant in spray bottle unlabeled. Advised operator to label.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Severs entered kitchen with soiled customer dishes placing them in dishwashing area after without washing hands servers handled clean plates of customers food to take to tables, discussed with operator servers washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bucket stored upside down with rim of ice bucket on top of ice machine with heavy accumulation of dust debris, discussed with operator who removed bucket to be cleaned and sanitized.
Jul 16, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found In kitchen approximately 1 small flying insect landing on floor next to dishwashing area, discussed with operator to eliminate all flying insects.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach in kitchen at cook line crawling on operators T-shirt, discussed with operator who killed roach, advised operator to clean and sanitize area. Approximately 3 live roaches in kitchen at cook line crawling on wall behind flip top coolers, discussed with operator to clean and sanitize areas and eliminate roaches. Approximately 1 live roach in kitchen above food prep table next to walk in cooler crawling on wall, operator killed roach and began to clean and sanitize. Approximately 1 live roach in kitchen crawling on wall next to soda syrup dispenser, operator killed roach and cleaned and sanitized area. Approximately 1 live roach in kitchen crawling on wall next to milk refrigerator, operator killed, clean and sanitized area. Approximately 6 live roaches in kitchen at dish washing area crawling on shelves with clean and sanitized dishes and walls, operator began to kill roaches and clean and sanitize areas.
Jul 15, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped face with hand and without washing hands employee handled customers plate of food, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 1 small flying insect landing on floor next to dishwashing area, discussed with operator to eliminate all flying insects.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach in kitchen at cook line crawling on operators T-shirt, discussed with operator who killed roach, advised operator to clean and sanitize area. Approximately 3 live roaches in kitchen at cook line crawling on wall behind flip top coolers, discussed with operator to clean and sanitize areas and eliminate roaches. Approximately 1 live roach in kitchen above food prep table next to walk in cooler crawling on wall, operator killed roach and began to clean and sanitize. Approximately 1 live roach in kitchen crawling on wall next to soda syrup dispenser, operator killed roach and cleaned and sanitized area. Approximately 1 live roach in kitchen crawling on wall next to milk refrigerator, operator killed, clean and sanitized area. Approximately 6 live roaches in kitchen at dish washing area crawling on shelves with clean and sanitized dishes and walls, operator began to kill roaches and clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler pancake batter with egg (72F - Cooling) at 10:15 since 9:30 to 72F at 10:40, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lids and spaced out products for adequate airflow cooling.
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to wash and clean visibly soiled cloth, discussed with operator who educated employee.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dish washer ceiling tile accumulated mold-like substance, discussed with operator to clean and sanitize.
Dead roaches on premises. In kitchen approximately 2 dead roaches above food prep table on insect control device. In kitchen approximately 1 dead roach at mop sink on floor. In kitchen approximately 1 dead roach at soda syrup dispenser on floor. In kitchen approximately 1 dead roach on floor next to milk fridge. Discussed with operator to clean and sanitize all areas.
Floor area(s) covered with standing water. In kitchen large puddles of water surrounding dish washing area, discussed with operator to clean and sanitize areas.
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (48F - Cold Holding) as per operator, stored 30 mins; chive cream with sour cream (49F - Cold Holding) as per operator, stored 2 hours; Items were not prepped or portioned today. Items stored over stacked. Over stacked portions of sliced tomatoes and chives cream placed to quick chill. Sliced cheese (49F - Cold Holding) as per operator, stored over night. Not prepped or portioned today. Stored over stacked. See stop sale for sliced cheese.
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Dented can of black beans.
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 dishwasher handle soiled dishes then handled clean dishes; no hand wash. Dishwasher washed hands.
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 make table: Sliced cheese (49F - Cold Holding) as per operator, stored over night. Not prepped or portioned today. Stored over stacked. See stop sale for sliced cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: sliced tomatoes (48F - Cold Holding) as per operator, stored 30 mins; chive cream with sour cream (49F - Cold Holding) as per operator, stored 2 hours; Items were not prepped or portioned today. Items stored over stacked. Over stacked portions of sliced tomatoes and chives cream placed to quick chill. Sliced cheese (49F - Cold Holding) as per operator, stored over night. Not prepped or portioned today. Stored over stacked. See stop sale for sliced cheese.
Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area near dishwashing area, on ice: cooked pork (51F at 9:00am; 51F at 9:30am- Cooling) As per operator, portioned and cooling since 15 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Product was sitting on ice, ice was not as high as the product. Operator moved to quick chill in walk in cooler.
Jul 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 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 dishwasher touch glasses on face then handle clean pan from dishwasher; no hand wash. Dish washer washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make tables: waffle batter (47F - Cold Holding) stored; As per operator, waffle batter removed from lower section to top section of make table for 10 mins. Manager placed waffle batter in lower section of make table. Gruyére cheese (63F - Cold Holding) As per operator, cheese stored for approximately 3 hours. Manager discarded cheese. Not prepped or portioned today. Items were stored overstacked.
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed server with long artificial nails/nail polish serving exposed food; nails in direct contact with food contact surface of plate.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Various unwashed vegetables stored above ready to eat items in pans. Advised Manager to store properly.
Mar 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #2:; sliced turkey (50F - Cold Holding); sliced roast beef (53F - Cold Holding); whipped butter (53F - Cold Holding) As per operator, taken from bottom of cooler at 6:30am. Not prepped or portioned today. Item stored over-stacked. Operator moved items back to bottom of cooler to quick chill.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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. Observed dishwasher touching soiled dishes then touched clean dishes. Dishwasher washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #2:; sliced turkey (50F - Cold Holding); sliced roast beef (53F - Cold Holding); whipped butter (53F - Cold Holding) As per operator, taken from bottom of cooler at 6:30am. Not prepped or portioned today. Item stored over-stacked. Operator moved items back to bottom of cooler to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time as a Public Health Control used for cooked seasoned potatoes on cookline; no time mark on potatoes. As per operator, time was not recorded in tablet as there was a system issue. As a result, unable to derive original time, operator informed potatoes were removed at 6:45am. Operator time marked potatoes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table #1: cooked sausage (60F at 9:24am; 60F at 9:51am- Cooling) As per operator cooling since 6:30am. At current rate of cooling, sausage will not cool to 41F within a total of 4hrs. Operator moved item to bottom section of cooler to quick chill.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Hose Bibb at mop sink with no vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed large covered plastic container of honeydew at Walk in cooler: honeydew (50F - Cooling) at 9:45 since 9:30 - 50F at 10:05 At this rate of cooling product will not reach 41F within 4 hours. Operator removed lid to allow for proper cooling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee beverage on prep table at back kitchen, employee beverage at prep table front server line. Operator removed beverage.
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.