First Watch #0135
17789 Tamiami Trail, North Port, FL 34287 · Permanent Food Service · License 6805531
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 14 routine inspection1 high priority (fixed on the spot), 1 intermediate, 1 basic-7
- Complaint after follow-up on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score73
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 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked ham (43°F - Cold Holding); sliced cheese (52°F - Cold Holding); cooked sausage (48°F - Cold Holding) in the top portion of the reach in cooler nearest the office. The operator placed all potentially hazardous foods from the top rail of the reach in cooler in an ice bath. Observed cooked chicken (42°F - Cold Holding) in the top portion of the small reach in cooler on the cook line. Observed cooked ham (43°F - Cold Holding) in the top portion of the reach in cooler across from the grill on the cook line.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitSep 14, 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.
Observed cut tomatoes (51°F - Cold Holding); sliced cheese (54°F - Cold Holding); cooked sausage (51°F - Cold Holding); cooked ham (50°F - Cold Holding); cooked turkey (48°F - Cold Holding) in the top portion of the reach in cooler nearest the office. Observed cooked chicken (55°F - Cold Holding) in the top portion of the small reach in cooler on the cook line Observed cooked ham (45°F - Cold Holding) in the top portion of the reach in cooler across from the grill on the cook line. The operator placed the above potentially hazardous foods in an ice bath and stored in the walk in cooler.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a quaternary solution sanitizer bucket stored on a shelf near packaged foods in the prep area. The operator properly stored the sanitizer bucket.
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
- 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.