First Watch Restaurant #190
3691 Tampa Rd, Oldsmar, FL 34677 · Permanent Food Service · License 6217807
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 Sep 11 routine inspection1 high priority (fixed by the Sep 14 follow-up), 2 basic-5
- Safety score95
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 14, 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 11, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut sausage (51°F - Cold Holding, second temperature at10:00am49F); cut ham (52°F - Cold Holding, second temperature at 10:00am51F); cooked sausage (50°F - Cold Holding), second temperature at 10:00am49F ; cooked chicken (51°F - Cold Holding, second temperature at 10:am 49°F)cut tomatoes (47°F cold hold), second temperature at 10:00am 46°F.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee moved drink off cook line cutting board to gain compliance.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad cooler on cook line.
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.