FIRST WATCH RESTAURANT #296
8855 BOYNTON BEACH BLVD STE 300, West Boynton FL 33472 · 941-907-9800
Last inspected Feb 11, 2026 · 6 visits since July 2023
MAR 24
SEP 24
FEB 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Speed Rack; cooked onions (70F - Cold Holding). Food not prepared or portioned today, on speed rack for 45 minutes. Operator placed in walk in cooler to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler across stove: cooked sausage (49F at 9:56am / - Heated Cooling) as per operator stored since 2:30pm yesterday The products never cooled down to 41F within in a total of 6 hours. See stop sale
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched the floor then grabbed clean spatula; no handwash Chef washed hands and sanitized equipment
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then grabbed clean plates of food; no handwash Server washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler across stove: cooked sausage (49F at 9:56am / - Heated Cooling) as per operator stored since 2:30pm yesterday The products never cooled down to 41F within in a total of 6 hours. See stop sale
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack: cooked onions (72F at 9:30am / 71F at 10:00am - Heated Cooling) as per operator since 9:00am At the rate of cooling the products will not cooled down to 70F within a total of 2 hours Advised operator to remove lid to allow the product to cool
Food storage container/container lid cracked or broken.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 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. Employee wiped mouth with hand and without washing hands employee handled container of sliced turkey, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee removed cleaned and sanitized dishes from dish machine, discussed with operator who educated employee, employee washed hands and re washed dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored directly above cut lettuce, discussed with operator who corrected storage of products.
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. Reviewed with operator and emailed copy of big 6 poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack in kitchen cooked tomatoes (126F - Cooling) at 9:30 since 9:10 to 102F at 10:00; cooked onions (91F - Cooling) at 9:30since 9:10 to 85F at 10:00, at this current rate of cooking product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill. Inside reach in cooler portioned plastic wrapped sliced turkey (46F - Cooling) at 9:50 since 8:30 to 46F at 10:20, at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in cooler.
Water pressure lacking at fixtures that require the use of water. Discussed with operator to repair water pressure to fixtures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At server expo station glass pitchers not stored inverted or in a protected manner, discussed with operator to invert pitchers.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef picked up food off floor with gloves. Began handling cooking equipment without changing gloves and washing hands in between.
Sep 20, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Speed Rack; cooked onions (70F - Cold Holding). Food not prepared or portioned today, on speed rack for 45 minutes. Operator placed in walk in cooler to quick chill.
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/
Ceiling/ceiling tiles/vents soiled with accumulated dust.
Unwashed fruits/vegetables stored over ready-to-eat food. Walk in cooler; Unwashed strawberries over cut melon, Operator stored properly.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Observe multiple case of food stored on floor in walk-in freezer.
No Heimlich maneuver/choking sign posted. Email operator signed. And he printed and posted.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
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.