FIRST WATCH RESTAURANT #483
1111 NORTH WESTSHORE BLVD STE 100A, Tampa FL 33607 · 813-940-5509
Last inspected Jul 28, 2026 · 8 visits since October 2023
JUL 24
JAN 25
JUL 25
FEB 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (44F - Cold Holding) on cookline reachin cooler Corrected observed employee discard
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Interior of oven has accumulation of black substance/grease/food debris. By walk-in cooler in kitchen.
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees entered kitchen from outside, put away personal items then engaged to work with food and clean food equipment without first washing hands. Discussed with operator about proper handwashing procedures, operator coached employees at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cut sausage links 52 F, sliced ham 49 F, sliced ham 48 F, smoked salmon 51 F, cooked mushroom 51 F. Operator states that the walk-in cooler door was opened for a long period of time due to large delivery. Freezer door in walk-in cooler opened to help rapid chilling at time of inspection. Re temped: cut sausage links 47 F, sliced ham 47 F, sliced ham 47 F, smoked salmon 49 F, cooked mushroom 47 F.
Interior of oven has accumulation of black substance/grease/food debris. By walk-in cooler in kitchen.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed a few large pieces of food debris in handwash sink next to prep sink in kitchen. Employee discarded food debris and cleaned handwash sink.
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. A few employees training expired on 2025.
Floor soiled/has accumulation of debris. In walk-in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Multiple sanitizer buckets tested 500+ppm quaternary ammonia. Operator states that she will contact the service technician to recalibrate sanitizer dispenser.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For sanitizer buckets.
Handwash sink not accessible for employee use at all times. Serving tray stored on handwash sink at bar area, employee removed tray.
Equipment and utensils not properly air-dried - wet nesting.
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey sausage (110F - Hot Holding); pork sausage (120F - Hot Holding); Alfredo sauce (125F - Hot Holding) in steamwell on cookline. Employee placed on grill top to reheat. turkey sausage (175F - Hot Holding); pork sausage (170F - Hot Holding); Alfredo sauce (172F - Hot Holding) in steamwell on cookline.
Toxic substance/chemical improperly stored. Multi-surface cleaner stored on shelf with clean dishes. Employee removed
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with old food debris
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline. Employee voluntarily discarded drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink and liquid eggs stored with sale food. Employee placed in a container labeled employee food only on bottom shelf of cooler.
Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard on cookline. Employee placed beard guard on.
Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf adjacent to dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up along floor
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (60 - Cold Holding) waffle batter (54 - Cold Holding) in reachin cooler on cookline Observed employee place in walk-in cooler
Accumulation of debris on exterior of warewashing machine. Observed soiled with old food debris Observed employee clean dish machine
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee eating and and drinking on cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on service line prep table Corrected -observed employee remove
Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees with no beard guard Corrected observed employee place beard guard on
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf next into ice machine Observed employee stack dishes
Ice buildup in reach-in freezer and/or walk-in freezer. Observecalong pipe in walk-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in water temped at 93F on cookline grill top Corrected -observed employee discard
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 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. Sanitizer tested at 10ppm Operator retested sanitizer at 50ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (44F - Cold Holding) on cookline reachin cooler Corrected observed employee discard
No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar hand sink Corrected -employee replaced
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Observed employee remove drinks
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt stored in reachin cooler Corrected employee discarded yogurt
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 4 scoops stored on cookline temp 94F Observed employee discard water, refill, and temp at 167F
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes observed employee move to dirty dish area
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher placing dirty dishes in dish machine with gloves on and removing clean dishes with same gloves on. Corrected action taken, inspector discussed with management proper glove changing and hand washing.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of juices in walk in cooler not date marked, held over 24 hrs. Corrected, manager labeled juices during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap, at bar employee hand wash sink.
Covered waste receptacle not provided in women's bathroom. Two of the four unisex bathroom rooms missing covered receptacles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table on cooks line, corrected, employees removed drinks during inspection.
Food stored on floor. Bag muffin mix on floor in walk in freezer, corrected, manager placed muffin mix on shelf during inspection.
No handwashing sign provided at a hand sink used by food employees. No employee hand sign at bar employee hand wash sink, corrected, manager placed sign at employee hand wash sink in bar area.
Wet wiping cloth not stored in sanitizing solution between uses.
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.