First Watch Restaurant #278

3257 Hollywood Blvd, Hollywood, FL 33021 · Permanent Food Service · License 1623456

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 13 follow-up · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
3 high priority (2 fixed by the Oct 13 follow-up, 1 fixed on the spot), 1 basic
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct122026

Routine inspection

4 violations found · Inspector came back once

Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 3 High priority
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk in cooler, pumpkin pancake batter (51°F - Cold Holding); diced tomatoes (52°F - Cold Holding); cooked potatoes (52°F - Cold Holding); sour cream (51°F - Cold Holding); milk (52°F - Cold Holding); commercial cooked sausage patties (50-52°F - Cold Holding); sliced havarti cheese (51°F - Cold Holding); sliced jack cheese (51°F - Cold Holding); feta cheese (51°F - Cold Holding); yogurt (50°F - Cold Holding); butter blend (51°F - Cold Holding); commercial boiled eggs (50°F - Cold Holding); whole deli roast beef (48°F - Cold Holding); deli sliced turkey (52°F - Cold Holding); chopped romaine lettuce (52°F - Cold Holding). Per manager and date marks, none prepared or portioned today and in unit more than 24 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) In egg station upper cold rail, portioned raw smoked salmon (41-51°F - Cold Holding). Per manager not prepared or portioned today and in unit approximately 2.5 hours. Observed salmon slightly overstocked. Manager removed all and move to lower cooler to rechill. 2) In left cold rail upper cooler, portioned roast beef (39-48°F - Cold Holding). Observed portions over stacked. Per employee not portioned or prepared today and in unit approximately 2.5 hours. Overreacted portions removed to lower cooler to rechill. 3) In walk in cooler, pumpkin pancake batter (51°F - Cold Holding); diced tomatoes (52°F - Cold Holding); cooked potatoes (52°F - Cold Holding); sour cream (51°F - Cold Holding); milk (52°F - Cold Holding); commercial cooked sausage patties (50-52°F - Cold Holding); sliced havarti cheese (51°F - Cold Holding); sliced jack cheese (51°F - Cold Holding); feta cheese (51°F - Cold Holding); yogurt (50°F - Cold Holding); butter blend (51°F - Cold Holding); commercial boiled eggs (50°F - Cold Holding); whole deli roast beef (48°F - Cold Holding); deli sliced turkey (52°F - Cold Holding); chopped romaine lettuce (52°F - Cold Holding). Per manager and date marks, none prepared or portioned today and in unit more than 24 hours. See stop sale.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Splitter with attached hose at mop sink missing vacuum breaker.
Basic1
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  At expo line hand sink, packaged crackers directly under soap dispenser. Manager moved crackers away from dispenser.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.