FIRST WATCH RESTAURANT #302

Name: FIRST WATCH RESTAURANT #302
Address: 5833 SEVEN MILE DRIVE STE 101, WILDWOOD, FL, 34785, US
Rating: 69.2

5833 SEVEN MILE DRIVE STE 101, WILDWOOD, FL 34785

License #7000649

🍽️ American ℹ️

69.2 Grade F / 100

Failing Health Score

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Latest inspection

June 1, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIRST WATCH RESTAURANT #302 in WILDWOOD currently holds an InspectFL Health Score of 69.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 1, 2026. Across those visits, inspectors documented 44 total violations — 11 critical, 9 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on June 1, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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Community reaction

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Community pulse

Would you eat here?

FIRST WATCH RESTAURANT #302 has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : lidded drink stored over single serve to go items. The cup was moved to the lowest shelf.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed : no visible choking poster. The sign was found, laminated and placed on a wall.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : an apron that was used stored over the canned goods. The apron was placed on a working staff member.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the back door was blocked by a rolling cart ready for a trash run. The cart was there over 19 minutes. The cart was moved to the side to give free axes to the exit.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. Observed : the silver K-class was not at the sign designated location. The Fire extinguisher was returned the the wall hook under the sign.

Disposition: Warning Issued
[14-74-7] 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. Reach in cooler on cook line not holding temperature. Ambient thermometer reads 49F. All food moved to walk in color.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board in prep area on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on shelf over RTE in cook line area. Manager discarded.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cooks on cook line no beard guard.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled throughout cook line, storage areas and prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line heavily soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. In RIC on cook line soiled shelves. Spoke with manager about cleaning shelves.
[08B-12-5] Stored food not covered. Open packages of tortilla shells on shelf next to cook line. Shelves above are visibly soiled. Spoke with manager about cleaning shelves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes then clean dishes without handwashing. Inspector spoke with dishwasher about this issue as well as the manager. Also, cook rewatched dishes that were touched.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm. Manager emptied and refilled 3CS, which tested at 100 ppm.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 15 precooked sausages in containers not date marked in walk in cooler. Manager could not advise an expiration date. Manager discarded. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 15 cooked sausages in walk in cooler. No date marking on containers with sausage. manager could not advise any exact expiration date. Manager discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line 1st reach in: Sliced Monterey Jack 49F, 2nd temp 43F at 12:19 pm Pancake batter 48F, 39F 2nd temp at 12:19 pm Sliced tomatoes 46F, 39 F 2nd temp at 12:19 pm Haverty cheese 48F, 42F 2nd temp at 12:19 pm Cook line cold holding top part 2nd reach in 50F gyre cheese, 2nd temp 39F at 12:19 pm 50F sausage, 40 F 2nd temp at 12:19 Manager moved all out of temperature food to walk. All food were in unit less than four hours, manger states pans hand been changed and refilled throughout the morning. All food replaced with food from walk in cooler, which has temperatures of approximately 38F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Behind bar, had silverware inside. Manager moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels handwashing sink behind bar. Manager placed paper towels by sink.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sink behind bar. Manager brought soap.