First Watch #0489
5022 Champion Blvd, BLDG1, Boca Raton, FL 33496 · Permanent Food Service · License 6022818
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. at back prep area employee entered through back door and engaged in food preparation without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-17
- Safety score83
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. at back prep area employee entered through back door and engaged in food preparation without washing hands.
Educated operator-employee washed hands properly.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
At dishwashing area employee handled dirty dishes then proceeded to wash hands for approximately 8 seconds then engaged in handling clean equipment- educated operator-employee washed hands properly.
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.
At dishwashing area/ prep area -employee touched their face then proceeded to touch clean equipment without washing their hands. Educated operator-employee washed hands properly.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep area speed rack- Cooked tomatoes 80°F at 9:50 to 75°F at 10:30 (cooling since 8:50) cooked onions 72°F at at 9:50 to 73°F at 10:30( cooling since 8:50) - food left out to cool on speed rack - at current cooling parameters food will not reach to 41°F within remaining time- operator moved to walk in cooler to quick chill. At walk in cooler - Cut tomatoes 57°F at 9:35 to 55°F at 10:30 (cooling since 9:00) cooked mushrooms 46°F at 9:35 to 46°F at 10:30 ( cooking since 9:00), food tightly packed and covered- at current cooling parameters food will not reach to 70°F within remaining time- operator removed lids to quick chill.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At dishwashing area employee filling pitcher in hand washing sink. Educated operator- operator removed.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At fliptop cooler - in use avocados with stickers still attached - educated operator- employee removed.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- observed wet nesting pans near the dishwasher storage area- operator removed.
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.