First Watch Restaurant #279
5799 NW 7 St, Miami, FL 33126 · Permanent Food Service · License 2336003
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 29 routine inspection5 high priority (2 fixed by the Oct 30 follow-up, 3 fixed on the spot), 5 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 · 2 visitsRoutine inspection
- Follow-up visitOct 30, 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 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed smoked salmon (64°F - Cold Holding) at prep reach in cooler across cook line, as per operator for less than an hour. Observed shredded cheese (73°F - Cold Holding) at reach in cooler across cook line, as per operator for less than an hour. Manager moved products to the walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Cook potatoes (114°F - Hot Holding) at oven, as per manager for less than an hour.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee putting on gloves without first washing his hands to initiate a task working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wiped soiled surfaces with gloves on and then proceeded to start preparing eggs. Manager coached employee.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee tucked her hair back to her ears and then proceeded to handle clean plates with food to serve to customers. Manager coached employee.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board at bread toaster.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed floor interior of oven soiled with old food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers stacked together not properly air dried at shelve across the dishwasher.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water leaking onto floor from reach in cooler across cook line.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed floor missing grouts in the 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.