First Watch #1050
1716 N University Dr, Suite B, Plantation, FL 33322 · Permanent Food Service · License 1626281
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 Sep 17 routine inspection2 high priority (fixed on the spot), 2 basic-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 visitSep 17, 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.
4 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.
Omelette Station- ; Sliced Cheese (40-60°F - Cold Holding); Shredded Cheese (39-50°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed pans overfilled. Cook moved top potions to reached in Cooler to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 picked trash from floor and then engage in food preparation including ready to eat without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Fixed on the spot
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing dangling bracelet. Removed during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: 1 Ceiling tile shows damage in kitchen.
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.