First Watch Restaurant #296
Last inspected: Feb 11, 2026
47
Score
First Watch Restaurant #296 has been inspected eight times since 2022. The latest inspection on file is from Feb 11, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
The most common issue across all inspections has been “employee touched soiled surface and then engaged”, showing up two times.
First Watch Restaurant #296's latest score of 47 falls below the Florida average of 72. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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. Chef touched the floor then grabbed clean spatula; no handwash Chef washed hands and sanitized equipment **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - 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 **Corrected On-Site**
12A-02-4
High Priority - 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
01B-02-5
High Priority - 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
03D-02-5
Intermediate - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
47
Aug 4, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - 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. **Corrected On-Site**
12A-25-4
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. 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. **Corrected On-Site**
12A-29-4
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - 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.
11-07-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Discussed with operator to repair water pressure to fixtures.
27-17-4
Basic - 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.
24-05-4
45
Feb 19, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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/
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.
36-34-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Walk in cooler; Unwashed strawberries over cut melon, Operator stored properly. **Corrected On-Site**
08B-17-4
70
Mar 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
90
Jul 7, 2023
Routine - Food
No violations found.
100
Feb 2, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Jul 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was First Watch Restaurant #296 last inspected?
The most recent health inspection at First Watch Restaurant #296 on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at First Watch Restaurant #296?
Across the inspection record, “employee touched soiled surface and then engaged” has been cited two times, more than any other issue at First Watch Restaurant #296.
Has First Watch Restaurant #296's inspection record improved over time?
No. Recent inspections at First Watch Restaurant #296 have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at First Watch Restaurant #296 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 #296 inspected?
Based on the inspection history on file, First Watch Restaurant #296 is inspected around two times per year on average.
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