First Watch Restaurant #233

3240 Redeemer Way Ste E3, New Port Richey, FL 34655 · Permanent Food Service · License 6113685

A
Grade A
Safety score 93 of 100
Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Proof of required state approved employee training not available for some employees.Intermediate, repeat · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 18 routine inspection
    1 intermediate (1 repeat), 3 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 · 1 visit

Routine inspection

4 violations found
  1. First visitSep 18, 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:

    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate1

    • Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

      Repeat violation

    Basic3

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      BBQ pork thawing in pan in 3 compartment sink, no water running, operator turned water on

      Fixed on the spot

    • Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Watch and bracelet on cook, both removed

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.

      Behind dish machine

    Official report, on the Florida DBPR website

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.

Most cited

Food properly thawed1
Clean clothes, hair restraints, jewelry1
Floors, walls, ceilings and ventilation1
Manager certification and employee training1