FIRST WATCH #1043

Name: FIRST WATCH #1043
Address: 8990 US 301 N UNIT 123, PARRISH, FL, 34219, US
Rating: 91.7

8990 US 301 N UNIT 123, PARRISH, FL 34219

License #5106026

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.7 Grade B / 100

Solid Health Score

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Quick take

FIRST WATCH #1043 in PARRISH currently holds an InspectFL Health Score of 91.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 13 total violations — 5 critical, 2 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a single service cup buried in oil. Operator removed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee placing dirty dishes in a hand wash sink. Operator had the dishes removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employe drinks stored above the prep area and cook line. Operator moved them.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on the three ceiling vents in the server area.
[36-50-4] Unclean building components, attachments or fixtures. Observed dust buildup on the walk in cooler fan covers.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stick butter (80F - Cold Holding) in the prep area. The operator stated the butter is used for waffles. The operator stated the butter had been held for approximately 3 hours. The stick butter is not listed on the time as public health control form. The operator discarded the butter.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near a case of bananas in the kitchen. The operator properly stored the sanitizer bucket.
[31B-03-4] No soap provided at handwash sink on the server line. The sink is marked as a handwashing sink on the establishment plans.
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray bottle containing a blue chemical stored near canned pumpkin purée in the kitchen. The operator properly stored the spray bottle.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken and rice soup (99F - Reheating); tomato soup (150F - Reheating) in the bain marie on the cook line. The operator stated the above foods had been held for approximately 3 hours. The water temperature was 160F. The operator was unable to provide proof the soups were properly reheated to 165F within 2 hours. The operator discarded the soups. Observed stick butter (80F - Cold Holding) in the prep area. The operator stated the butter is used for waffles. The operator stated the butter had been held for approximately 3 hours. The stick butter is not listed on the time as public health control form. The operator discarded the butter.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine warewashing solution exceeding 200ppm. The operator discontinued the use of the dishmachine.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken and rice soup (99F - Reheating); tomato soup (150F - Reheating) in the bain marie on the cook line. The operator stated the above foods had been held for approximately 3 hours. The water temperature was 160F. The operator was unable to provide proof the soups were properly reheated to 165F within 2 hours. The operator discarded the soups.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on the server line. The sink is marked as a handwashing sink on the establishment plans.

Community reaction

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Community pulse