First Watch #1149
1081 A1A Beach Blvd, St. Augustine, FL 32080 · Permanent Food Service · License 6502678
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 3 routine inspection1 high priority (fixed by the Sep 4 follow-up), 4 intermediate (2 fixed on the spot), 1 basic-14
- Safety score86
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 4, 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
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 Main cook make table: ; top section: salmon (50°F - Cold Holding); turkey (48°F - Cold Holding); cooked onions (48°F - Cold Holding); ground beef (50°F - Cold Holding); sausage (50°F - Cold Holding); ham (50°F - Cold Holding)
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed food mixer soiled with food debris.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand washing station located on front expo line next to drink machine repurposed to a dump sink for coffee carafes. Observed multiple carafes blocking hand washing station and employees rinsing carafes in hand washing station. Discussed with person in charge. Person in charge set up soap, paper towels, signs. Person in charge removed carafes from area.
Fixed on the spot
No soap provided at handwash sink.
Observed hand washing station on front expo line missing soap. Person in charge added soap.
Fixed on the spot
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. Observed some food handler certificates showing uncompleted on scoops.
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed front expo line hand washing station missing sign. Person in charge added sign.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.