First Watch Restaurant #12
225 Banyan Blvd #100, Naples, FL 34102 · Permanent Food Service · License 2102647
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 Oct 1 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-20
- Safety score80
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 visitOct 1, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the drop in cooler on the end of the front counter closest to the pan storage area, hard boiled egg (48°F - Cold Holding).per operator the hard boiled eggs have been in the drop in cooler less than 4 hours. Operator iced the hard boiled eggs for rapid cooling.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the steam table on the cook line close to the ice machine, cheddar broccoli soup (130°F - Hot Holding). Operator stirred the soup, 174°F hot holding.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
In the walk in cooler raw pork sausage is stored above bottled juice. Operator moved the raw sausage to proper storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator replaced the empty sanitizer con, primed the machine, dishwasher chlorine sanitizer 100ppm.
Fixed on the spot
Intermediate3
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.
Provided operator with the employee health reporting agreement, employees began reading and signing the agreement.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There is a large floor fan in front of the hand washing sink in the dishwashing area. Operator moved the floor fan to the side of the sink.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee training for Diana D is expired.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is an orange mold like substance on the ice chute inside the ice machine
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.