Restaurant · Wake County, NC

First Watch #6047

6320 Capital Blvd, Ste 130

Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗

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Score 97

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was First Watch #6047 last inspected?: The most recent inspection on record was on Nov 3, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from May 6, 2024 to Nov 3, 2026.
Has First Watch #6047 ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 6, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Nov 3, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - (REPEAT) A few food containers had old sticker residues on exteriors; and a few food containers and glass water containers stored as clean were soiled. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dishwashing area to be cleaned. NOTE: Since it's difficult to clean inside water bottles; should wash; rinse and sanitize bottles manually using a bottle brush.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - (REPEAT) Some cold TCS* foods were held above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by properly refrigerating foods at incorrect temperatures.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11; Priority - Quaternary ammonium (QA) sanitizer in at least three wiping cloth buckets was greater than 400 ppm (test strips turned blue). Chemical sanitizer used on food contact surfaces shall not exceed required concentration levels. CDI by diluting QA sanitizer or filling buckets with sanitizer of proper concentration (150-400 ppm for type of (QA) sanitizer used).

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core - (REPEAT) At main food preparation area; some stacks of clean dishes were splattered by food. Clean food equipment and utensils shall be protected from contamination. Store clean dishes so they cannot be splattered by food debris.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C); Core - Observed soiled areas under dish washing counters and under/behind equipment door handles. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) Walk-in freezer door frame had large ice accumulation (heated strip not working properly and/or gaskets not sealing properly due to ice build-up). Grout was missing between several floor tiles (food and debris were settling in ungrouted tile areas). Physical facilities shall be kept in good repair. Repair freezer door heated strip; removing all accumulated ice. 6-501.12; Core - (REPEAT) Vent hood stack above dish machine was soiled. Physical facilities shall be kept clean. Increase cleaning frequency vent hood stack.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 3, 2026 · Original Source

1 - Inspection

Mar 31, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - (REPEAT) Some food containers had old sticker residues on exteriors; and a few food containers and dispensing utensil stored as clean were soiled...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area to be cleaned. NOTE: Since it's difficult to clean inside water bottles; recommend washing; rinsing and sanitizing them manually using a bottle brush.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods held above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be maintained at 41F or less throughout entire product...CDI by properly refrigerating foods at incorrect temperatures or voluntarily discarding.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core - (REPEAT) Some clean food containers were stacked while wet; and glass water bottles were stored upright with water ponding at the bottom. Some dishes and glass water bottles in storage were stored with unprotected/uncovered food contact surfaces. At main food preparation area; some stacks of clean dishes were splattered by food. In front waitress area; knives were stored in silverware tray with handles going in different directions...Clean food equipment and utensils shall be protected from contamination and stored to air dry properly...Separate the wet; clean containers so they completely air dry before stacking; and invert glass water bottles so they completely air dry. Cover or invert clean dishes/containers; and store clean dishes so they cannot be splattered by food debris. Store knives so their handles go in the same direction.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-205.10Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-205.10; Core - (REPEAT) When ice bin lid is open at soda dispensing station; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Have soda company reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. In mean time; keep ice bin lid closed when dispensing soda.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) Walk-in freezer door frame had ice accumulation (heated strip not working properly and/or gaskets not sealing properly?). Left evaporator fan in freezer was not spinning properly (not working correctly?). Caulk was missing/damaged between wall and dishwashing areas. Some holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair damaged/improperly functioning fixtures mentioned above; replace caulk and seal wall holes. 6-501.12; Core - (REPEAT) Ceiling vent screens had grease/soil build-up; and vent hood stack above dish machine was soiled....Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 31, 2026 · Original Source

1 - Inspection

Aug 19, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

9 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - Observed many stacked clean food containers with old sticker residues on exteriors (exterior container residues can stick to interiors of containers stacked on top). Some food containers stored as clean were soiled; and many clear glass water bottles stored as clean had food/particle debris inside interiors...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area to be cleaned. NOTE: Since it's difficult to clean inside water bottles; recommend washing; rinsing and sanitizing them manually using a bottle brush.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - Observed many cold TCS* foods held above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be maintained at 41F or less throughout entire product...CDI by properly refrigerating foods at incorrect temperatures or voluntarily discarding.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Some bottles/containers of food; dressings; cooking oil; etc. were not labeled with their contents...Containers of food and ingredients (oils; dressings; spices; etc.) that are not easily recognizable shall be labeled with names of their contents...Label containers/bottles of foods to denote contents.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core - A few kitchen workers had uncovered facial hair/beards...Hair coverings; beard guards; etc. shall be worn by employees to restrain body hair from contacting exposed food; equipment; and utensils...Instruct workers to don required beard guards/coverings.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core - (REPEAT) Various clean food containers were stacked while wet; and dishes and glass water bottles were stored with unprotected/uncovered food contact surfaces. At main food preparation area; some stacks of clean dishes were splattered by food...Clean food equipment and utensils shall be protected from contamination and stored to air dry properly...Separate the wet; clean containers so they completely air dry before stacking. Cover or invert clean dishes/containers; and store clean dishes so they cannot be splattered by food debris.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11(C )Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(C ); Core - Some disposable food containers were soiled and/or stored in soiled storage containers by main food prep area; and some containers were stored with food contact sides up. Several stacks of disposable beverage cups were stored unprotected...Single service disposable food containers shall be protected from contamination...Dispose of soiled disposable items; and store them in clean containers and away from areas where they cannot be splashed with food debris. Cover or invert them on clean surfaces. Keep disposable cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-205.10Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-205.10; Core - When ice bin lid is open at soda dispensing station; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Have soda company reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. In mean time; keep ice bin lid closed when dispensing soda. 4-501.11; Core - Some interior refrigerator shelves were peeling/damaged...Food service equipment shall be kept in good repair...Replace damaged shelving with similar approved shelves.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core - Lids on cardboard and trash dumpsters used by restaurant were cracked/damaged or missing...Trash/recycling receptacles shall be kept in good repair...Contact property manager to have solid waste company replace dumpsters with ones that have intact top lids.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Observed leaks under vegetable prep sink (wall water valve) and drain pipe under handsink in dishwashing area. Some holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair leaks; and seal wall holes. 6-501.12; Core - Ceiling vent screens had grease/soil build-up...Physical facilities shall be kept clean...Increase cleaning frequency of vent screens.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 19, 2025 · Original Source

1 - Inspection

Mar 17, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12;Core; Observed hot water of handwashing sinks in kitchen only reach 80-91F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Provide at least 100F water at hand sinks.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; A few clear food containers were stacked slightly wet. After cleaning and sanitizing; utensils shall be air-dried. Remind employees to allow pans to air-dry before stacking them together.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Mar 17, 2025 · Original Source

1 - Inspection

Oct 10, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wet wiping cloths in two Quaternary Ammonium (QA) sanitizer bucket with concentration below 150ppm. Quaternary Ammonium sanitizer concentration shall be 150-400ppm. CDI-Fresh QA sanitizer was added to sanitizer buckets at appropriate concentration.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 10, 2024 · Original Source

1 - Inspection

May 6, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; Cooked onions in the make line unit were 57 degrees F. Onions were cooked earlier but not completely cooled before placing on the line. Foods held cold must be cooled to 70 degrees F within 2 hours; then to 41 degrees F within the next 4 hours. Onions must be 41 degrees F or less before placing on refrigeration make line. CDI-Onions were moved for proper cooling.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Roast beef was 50 degrees F. It was stacked too high in the make line unit. Roast beef on the bottom was below 41 degrees F. CDI-Roast beef was moved to another location for cooling.

In Plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Rubber bracelets observed on both cooks arms. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry. Remove these items when preparing food.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; A few small metal containers were stacked slightly wet. After cleaning and sanitizing; utensils shall be air-dried. Remind employees to allow pans to air-dry before stacking them together.