Cooper's Hawk
Last inspected: Mar 2, 2026
67
Score
Cooper's Hawk appears in inspection records eight times, starting in 2023. The latest inspection on file is from Mar 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
That's lower than the typical Fort Myers restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked ground beef 50F cold hold less than 4 hours. Operator double panned foods with ice. Observed tomato sauce 53F cold hold, rice 49F cold hold, gnocchi 49F cold hold, cream sauce 50F cold hold more than 4 hours. Stop Sale. Operator discarded foods and called technician. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by dish rack. Operator removed dish rack. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at cook line entrance. Operator fixed dispenser. **Corrected On-Site**
31B-05-4
Basic - Employee with soiled apron. Cook put on new apron. **Corrected On-Site**
13-01-4
67
Jul 23, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Partially blocked by garbage cans in front. Operator cleared sink fully for proper use **Corrected On-Site**
31A-09-4
Basic - Single-service articles improperly stored. Uncovered coffee filters on coffee machine. Operator placed in storage bag. **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at entrance to prep area in back of restaurant. Operator replaced, quaternary 200ppm. **Corrected On-Site**
21-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two in back hallway of restaurant. Operator chained tanks. **Corrected On-Site**
51-11-4
78
Nov 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 14, 2024
Routine - Food
No violations found.
100
Aug 14, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. **Warning** - From follow-up inspection 2024-08-14: On order. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw. **Warning** - From follow-up inspection 2024-08-14: Time extended 60 days to allow operator to reprint menus. **Time Extended**
02B-01-5
78
Aug 13, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F - Cold Holding); cut tomatoes (46F - Cold Holding); mozzarella (48F - Cold Holding); cooked pork sausage (46F - Cold Holding); cooked mixed vegetables (48F - Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F - Cold Holding); cut tomatoes salsa (51F - Cold Holding); cream sauce with horseradish (49F - Cold Holding); white cheddar (48F - Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding); sliced cheese (54F - Cold Holding); blue cheese crumbles (49F - Cold Holding) for 4.5 hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F - Cold Holding); cut tomatoes (46F - Cold Holding); mozzarella (48F - Cold Holding); cooked pork sausage (46F - Cold Holding); cooked mixed vegetables (48F - Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F - Cold Holding); cut tomatoes salsa (51F - Cold Holding); cream sauce with horseradish (49F - Cold Holding); white cheddar (48F - Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding); sliced cheese (54F - Cold Holding); blue cheese crumbles (49F - Cold Holding) for 4.5 hours per operator. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. **Warning**
29-42-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher main (Temperature 152F) after running 3 times. Operator set up manual sanitation in triple sink and called technician. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw. **Warning**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In main walk-in cooler vent covers with dust accumulation. **Warning**
23-03-4
47
Sep 21, 2023
Routine - Food
No violations found.
100
Mar 24, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Cooper's Hawk last inspected?
The most recent health inspection at Cooper's Hawk on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Cooper's Hawk?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Cooper's Hawk.
How does Cooper's Hawk compare to other restaurants in Fort Myers?
Cooper's Hawk most recently scored 67 out of 100, which is lower than the Fort Myers average of 80.
Has Cooper's Hawk's inspection record improved over time?
Results have been roughly steady. Inspections at Cooper's Hawk have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cooper's Hawk means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cooper's Hawk inspected?
Based on the inspection history on file, Cooper's Hawk is inspected around three times per year on average.
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