First Watch Restaurant
Last inspected: Jan 6, 2026
86
Score
First Watch Restaurant has been inspected four times since 2024. The most recent visit was on Jan 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
When inspectors have written things up, “utensils, equipment and linens” has been the most frequent reason, cited three times.
That falls roughly in the middle of the pack for Decatur restaurants. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Routine
3 minor violations. 2 corrected on site.
View 3 violations
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed dishes stacked inside of each other stored on the dish rack while wet. CA: Advised PIC Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying
511-6-1.05(10)(e)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed prepared portioned steak stored in sandwich bags and guacamole prepared 01/06 at 7am stored inside the walk-in cooler inside a plastic container with the lid tightly secured and a container of sausage stored inside the reach-in cooler on the cook line covered tightly while actively cooling. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered the guacamole and placed it inside the walk-in freezer for rapid cooling and propped th...
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop handles in direct contact with food items on 2 prep top coolers on the cook line. CA: Advised PIC . During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed scoops and placed at the dish pit to be washed and sanitized
511-6-1.04(4)(k)
86
Jul 2, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed prepared portioned steak stored in sandwich bags and guacamole prepared 01/06 at 7am stored inside the walk-in cooler inside a plastic container with the lid tightly secured and a container of sausage stored inside the reach-in cooler on the cook line covered tightly while actively cooling. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered the guacamole and placed it inside the walk-in freezer for rapid cooling and propped th...
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop handles in direct contact with food items on 2 prep top coolers on the cook line. CA: Advised PIC . During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed scoops and placed at the dish pit to be washed and sanitized
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed dishes stacked inside of each other stored on the dish rack while wet. CA: Advised PIC Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying
511-6-1.05(10)(e)
86
Nov 21, 2024
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the nozzle on the sweet tea urn with black debris present. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC discarded the sweet tea and cleaned the dispenser during time of inspection
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed dish rack with multiple dishes stacked wet during time of inspection. CA: Advised PIC dishes shall be properly air-dried before stacking
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed greens racks inside the walk-in cooler with build-up present. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food debris on the floor inside the walk-in cooler and freezer. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
78
Apr 30, 2024
Routine
1 major violation. 5 minor violations. 4 corrected on site.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed utensils (forks, knives and spoons) stored inside 3 different containers with accumulation in direct contact with the mouth portion and debris inside 2 tea urn machines during time of inspection. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC complied and placed all items inside the dish pit to be re-washed and sanitized during time of inspection
511-6-1.05(7)(a)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed a server remove toast from the conveyor belt and box it with bare hands. CA: Advised PIC Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. COS: PIC complied by discarded the toast and remade with gloved hands during time of inspection
511-6-1.04(4)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed 1 food employees drink stored in front of the steam well without a lid or straw and 3 drinks stored on a shelf above the prep top without a straw. CA: Advised PIC Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC complied and relocated all drinks to designated areas during time of inspection
511-6-1.03(5)(k)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 2 trays of mushrooms and 2 trays of cooked unions stored on a rack cooling at room temperature. CA: Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arran...
511-6-1.04(6)(e)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed dish rack with multiple dishes stacked wet during time of inspection. CA: Advised PIC dishes shall be properly air-dried before stacking
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed greens racks inside the walk-in cooler with build-up present. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
70
Frequently Asked Questions
When was First Watch Restaurant last inspected?
The most recent health inspection at First Watch Restaurant on file is from Jan 6, 2026. The public record contains four inspections in total.
What is the most common violation at First Watch Restaurant?
Across the inspection record, “utensils, equipment and linens” has been cited three times, more than any other issue at First Watch Restaurant.
How does First Watch Restaurant compare to other restaurants in Decatur?
First Watch Restaurant most recently scored 86 out of 100, which is about the same as the Decatur average of 86.
Has First Watch Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at First Watch Restaurant have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at First Watch Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is First Watch Restaurant inspected?
Based on the inspection history on file, First Watch Restaurant is inspected around two times per year on average.
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