First Watch Restaurant #119
Last inspected: Jan 12, 2026
21
Score
First Watch Restaurant #119 appears in inspection records 12 times, starting in 2022. The most recent report on file is from Jan 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Food being cooled by nonapproved method as evidenced” comes up most often, recorded three times in the inspection record.
Restaurants in Wellington average 71, so First Watch Restaurant #119 trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 12, 2026
Complaint Full
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
21
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
78
Jul 16, 2025
Complaint Full
No violations found.
100
Jul 15, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Feb 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-05: At make table: sliced ham (48F - Cold Holding) As per operator, stored on counter for approximately 2 mins in rush hour. Item were not prepped or portioned today. Operator placed to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Feb 3, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of black beans. **Warning**
01B-01-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
43
Jul 16, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
64
Mar 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-08: At make table #2:sliced roast beef (53F - Cold Holding) As per operator, taken from bottom of cooler 1 hour prior. Not prepped or portioned today. Item stored over-stacked. Operator moved items back to bottom of cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Mar 7, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - 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. **Corrected On-Site** **Warning**
12A-13-4
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
58
Jul 5, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Hose Bibb at mop sink with no vacuum breaker.
29-34-4
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Basic - 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. **Corrected On-Site**
40-06-5
74
Feb 3, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler next to steam table .ham 46°F cold Holding, roast beef 45°F cold Holding, French toast batter45°F cold Holding . Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw bacon stored above a container with sauces on speed rack inside walk-in cooler also a container with raw salmon(cold smoke salmon) above pasteurized eggs . Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing towel inside. Operator educated staff on proper hand washing use **Corrected On-Site**
31A-11-4
Intermediate - 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.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Door gasket of Flip top cooler next to steam table is broken , door not closing
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 78°F Scoop for Acai . Operator removed water **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Digital Ambient thermometer for Tall one door reach in cooler on expo area not reading any temperature. Butter, sour cream stored inside. Advised operator to correct thermometer **Corrective Action Taken**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees on server station next to coffee machines. Emailed sign to operator **Corrective Action Taken**
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 50 ppm. Operator corrected to 200 ppm quaternary **Corrected On-Site**
21-08-4
45
Aug 12, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server leaving restaurant by back door then entered the restaurant directly to served coffee from coffee machine with out washing hands first. Operator educated staff on proper hand washing procedures. Staff washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - 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 a bag inside steam table at 9:15 am on cook line with Tomatoes soup 112°F reheating . Per operator product reheating since 7am. Product did not reheat to 135°F within 2 hours. Operator moved soup to flat top grill for reheating 167°F reheating. **Corrected On-Site**
03E-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic lids inside hand washing sink on cook line next to egg station. Operator removed **Corrected On-Site**
31A-09-4
67
Frequently Asked Questions
When was First Watch Restaurant #119 last inspected?
The most recent health inspection at First Watch Restaurant #119 on file is from Jan 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at First Watch Restaurant #119?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at First Watch Restaurant #119.
How does First Watch Restaurant #119 compare to other restaurants in Wellington?
First Watch Restaurant #119 most recently scored 21 out of 100, which is lower than the Wellington average of 71.
Has First Watch Restaurant #119's inspection record improved over time?
Results have been roughly steady. Inspections at First Watch Restaurant #119 have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at First Watch Restaurant #119 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is First Watch Restaurant #119 inspected?
Based on the inspection history on file, First Watch Restaurant #119 is inspected around four times per year on average.
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