First Watch Restaurant #277
12598 Pines Blvd Ste 103, Pembroke Pines, FL 33027 · Permanent Food Service · License 1622991
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left cold flip top opposite cook line - sliced cheese (56°F - Cold Holding). Per operator item was out of temperature for less than one hour. Operator placed item in lower cooler to quick chill. Advised operator not to fill items above the lining of pans.
Fixed on the spot
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.
Observed at cook line and at wait station , butter using Time as a public health missing time stamped. Per manager item was out for approximately 20 minutes Operator time stamped butter at cook line 8:24 am . Butter at wait station 9:54am during the inspection.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One employee hired less than 3 weeks. Manager had employee read, understand and sign the Food reporting agreement form.
Fixed on the spot
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.