Cooper's Hawk Winery and Restaurant
Last inspected: Feb 9, 2026
70
Score
The health department has logged 12 inspections at Cooper's Hawk Winery and Restaurant, the earliest from 2022. Cooper's Hawk Winery and Restaurant was last inspected on Feb 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around three violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Compared to other Coconut Creek restaurants (averaging 78), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
70
Sep 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Jun 5, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat cooked beef. Chef moved beef and bacon **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top Six draw cooler on cookline at chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked meat sauce (45F - Cold Holding) chef stated items were stocked less than three hours. Chef placed all items on ice, 65 minutes later cut tomatoes (39F - Cold Holding); cooked meat sauce (39F - Cold Holding) **Corrective Action Taken**
03A-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw fish still in reduced oxygen package, chef said it was thawed today, and removed from packaging **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Two boxes of steak and a box of fish on the floor in the walk in freezer. Chef picked up and placed on shelf **Corrected On-Site**
08B-38-4
67
Feb 11, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at chicken (44F - Cold Holding); pasta (50F - Cold Holding), chef iced up items,chicken 3 hours on line
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Racks of clean glasses in front of handwashing sink in dishwasher are? Chef removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser did not function. Chef fixed paper towels dispenser to function correctly **Corrected On-Site**
31B-02-4
70
Jan 2, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in washer and then started to remove clean dishes without washing hands. Employee rewashed dishes then washed hands to remove clean dishes **Corrected On-Site**
12A-13-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen with no hot water.
27-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.avocados with stickers on the cook line. Chef removed avocados had avocados stickers removed washed and then cut **Corrected On-Site**
08B-17-4
74
Aug 23, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer in kitchen chlorine ppm at zero. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.six draw flip top cooler on cook line at. cut tomatoes (47F - Cold Holding); tomatoes salsa (47F - Cold Holding); cheese (48F - Cold Holding) Second Four draw flip top cooler on cook line at steak (48F - Cold Holding); burgers (48F - Cold Holding); steak (49F - Cold Holding); pork (51F - Cold Holding) Four draw flip top salad area cooler at cooked chicken (51F - Cold Holding); goat cheese (50F - Cold Holding); feta (50F - Cold Holding); cheese (50F - Cold Holding) Meats were topped with ice chicken and steak moved to walk in cooler and maintenance was call for service. **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quay at zero . Chef emptied and refilled to 200 ppm quaternary **Corrected On-Site** **Warning**
22-43-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled **Warning**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on dishwasher **Warning**
29-11-4
58
Nov 28, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glas washer at 0 ppm, chef changed chlorine bottles and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two draw cooler on cook line at chicken (48F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooleron cook line at chicken (48F - Cold Holding) See stop sale Two draw flip top cooler on the line has tomato at 51° Chef stated tomato was cut approximately one hour ago Maintenance person fixed cooler ambient air 38°, All items removed and a call for maintenance person **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with chemicals not labeled . Chef labeled bottles **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front counter at wait station and kitchen Manager posted hand wash sign in kitchen and wait area **Corrected On-Site**
31B-04-4
55
Aug 23, 2023
Routine - Food
No violations found.
100
Aug 18, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. Observed one dented can of crushed pineapple, 6.7lbs. Operator voluntarily discarded.
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washers at bar area and ware washing area tested at 0ppm chlorine. Tested for temperature at less than 160°F. Operator called for service **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building through back door. Move to expo line and handle glasses and plate food by handling clean utensils without first washing hands. Discussed with operator. Operator instructed employee to wash hands and remove utensils to ware washing area **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over cooked pork loin in the walk in cooler. Operator placed cooked pork loin over raw bacon. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand wash sink hooked to portable ac, blocked, and draining into the sink in the kitchen near the food prep table. Operator disconnected ac and removed. Observed employee using cook line hand wash sink as dump sink for condensation bucket of cook line portable ac unit. Discussed proper use of hand wash sinks with operator **Corrective Action Taken**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Main dish washes using hot water sanitizer. Operator unable to provide measuring device
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of blue chemical. Operator labeled "glass cleaner" during inspection. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on cook line with clean utensils and wares. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top shelf next to clean wares on cook line. Operator removed **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at the steam table stored in water 110F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee gather unwashed lettuce from walk in cooler and proceed to prepare lettuce without washing. Operator instructed employee to wash lettuce and replace equipment **Corrected On-Site**
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in the kitchen next to cutting on the food prep table. **Corrected On-Site**
21-12-4
32
Mar 30, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating lettuce for salad with bare hands. Discussed with operator. Operator discussed with employee. Employee put on gloves. **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Towels stored in wait station hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
78
Sep 3, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cooper's Hawk Winery and Restaurant last inspected?
The most recent health inspection at Cooper's Hawk Winery and Restaurant on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cooper's Hawk Winery and Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cooper's Hawk Winery and Restaurant.
How does Cooper's Hawk Winery and Restaurant compare to other restaurants in Coconut Creek?
Cooper's Hawk Winery and Restaurant most recently scored 70 out of 100, which is lower than the Coconut Creek average of 78.
Has Cooper's Hawk Winery and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Cooper's Hawk Winery and Restaurant 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 Winery and Restaurant 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 Winery and Restaurant inspected?
Based on the inspection history on file, Cooper's Hawk Winery and Restaurant is inspected around three times per year on average.
Nearby Restaurants