First Watch Restaurant #483
1111 North Westshore Blvd Ste 100A, Tampa, FL 33607 · Permanent Food Service · License 3918824
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 (1 fixed by the Jul 28 follow-up, 1 fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
Walk-in cooler Cold Holding: cut sausage links 52°F, sliced ham 49°F, sliced ham 48°F, smoked salmon 51°F, cooked mushroom 51°F. Operator states that the walk-in cooler door was opened for a long period of time due to large delivery. Freezer door in walk-in cooler opened to help rapid chilling at time of inspection. Re temped: cut sausage links 47°F, sliced ham 47°F, sliced ham 47°F, smoked salmon 49°F, cooked mushroom 47°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Multiple employees entered kitchen from outside, put away personal items then engaged to work with food and clean food equipment without first washing hands. Discussed with operator about proper handwashing procedures, operator coached employees at time of inspection.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
By walk-in cooler 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.