Coopers Hawk Winery and Restaurant
Last inspected: Mar 23, 2026
45
Score
The health department has logged 12 inspections at Coopers Hawk Winery and Restaurant, the earliest from 2022. The most recent report on file is from Mar 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “priority” is the issue that surfaces most often, recorded two times.
Restaurants in Jacksonville average 74, so Coopers Hawk Winery and Restaurant trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
45
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
30
Mar 4, 2025
Complaint Full
No violations found.
100
Mar 3, 2025
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Nov 6, 2024
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - P4 Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using phone on cook line and return to preparing food without washing handsriority: High Priority
12A-10-4
High Priority - Priority: High Priority Observed: 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. Observed dish washer employee handling soiled equipment’s and then handling clean equipment without washing hands
12A-13-4
High Priority - Priority: High Priority Observed: Toxic substance/chemical improperly stored. Can of butane chemical stored over prep table on cook line next to dry seasons. Moved by manager. Spray bottle with sanitizer stored at bar area next to clean plates. Employee removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Left hand wash sink on cook line and in prep area with no paper towel. Manager provided paper towel **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Priority: Intermediate Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager George Weigel with expired certificate 10-24-24
53A-03-7
Intermediate - Priority: Intermediate Observed: Presetting of unwrapped silverware and/or tableware outdoors. Observed employee removing preset tableware from out door patio area that is not fully enclosed. Operator had questions on reference text not stating allowed in only fully enclosed dining area but mentioned in Food code something else **Repeat Violation** Reference: 4-904.13 FC: (A) Except as specified in Paragraph (B) of this section, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset tableware may be exposed if: (1) Unused settings are removed when a consumer is seated; or (2) Settings not removed when a consumer is seated are cleaned and sanitized before further use
16-62-1
Basic - Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Clean equipments place on shelf wet nesting
24-08-4
Basic - Priority: Basic Observed: Old labels stuck to food containers after cleaning. Old labels on clean equipments
16-46-4
Basic - Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. Three compartment sink handle leaking
29-11-4
39
Oct 17, 2024
Complaint Full
No violations found.
100
Oct 14, 2024
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed near soda machine on front service line. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp, raw scallops, raw salmon, house made wasabi cream sauce (56F-62F - Cold Holding) in flip top reach-in cooler across from grill. Operator stated she took temps this morning when she arrived and all temps below 43F. Operator observed the reach-in cooler tripped breaker/ outlet. Operator iced some foods and removed other foods to a nearby cooler to chill. Reset outlet. Retested temp at end of inspection and multiple foods were 5-6 degrees colder. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to container of chocolate sauce on front service line. Operator removed spray bottle of sanitizer to properly store. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at closed end of cook line and in prep area near slicer. Employee replenished paper towels at both hand wash sinks **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple green portable cutting boards, and cutting boards at reach-in coolers on cook line soiled/ stained. Also, soda gun in front station of bar soiled. Employee cleaned soda gun during this inspection. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store bowl. Operator removed bowl to properly store. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice bin at large ice machine across from walk-in-cooler soiled. Also, back interior of ice machine at soda dispensing machine at front service line soiled. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on meat/ seafood walk-in-cooler soiled.
23-03-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Tables on patio area set with unwrapped silverware on plates.
24-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door, ceiling shelving and boxes in walk in freezer. Operator stated they have called to have serviced and working on getting it repaired. **Corrective Action Taken**
14-69-4
39
Dec 19, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 9, 2023
Complaint Partial
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags, clothing by prep area. Moved by manager. **Corrective Action Taken**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
13-04-4
Basic - Floor area(s) covered with standing water. Standing water on floor. Walk in cooler. Kitchen. Cleaned by manager. **Corrective Action Taken**
36-22-4
86
Sep 11, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
74
Mar 29, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without back flow device on non chemical side of splitter. Chef removed splitter from faucet at mop sink. **Corrected On-Site**
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance behind splash guard of interior of main ice machine. Chef started the cleaning of interior of ice machine. **Corrective Action Taken**
22-20-5
Basic - Drain cover(s) missing. Observed missing drain cover over drain located at mop sink. Chef placed drain cover on drain at mop sink. **Corrected On-Site**
29-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk-in cooler door gasket. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed Wiping cloth sanitizing solution bucket stored on the floor. Chef removed and placed pan under bucket. **Corrected On-Site**
21-38-4
70
Nov 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Coopers Hawk Winery and Restaurant last inspected?
The most recent health inspection at Coopers Hawk Winery and Restaurant on file is from Mar 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Coopers Hawk Winery and Restaurant?
Across the inspection record, “priority” has been cited two times, more than any other issue at Coopers Hawk Winery and Restaurant.
How does Coopers Hawk Winery and Restaurant compare to other restaurants in Jacksonville?
Coopers Hawk Winery and Restaurant most recently scored 45 out of 100, which is lower than the Jacksonville average of 74.
Has Coopers Hawk Winery and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Coopers Hawk Winery and Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Coopers Hawk Winery and Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Coopers Hawk Winery and Restaurant inspected?
Based on the inspection history on file, Coopers Hawk Winery and Restaurant is inspected around four times per year on average.
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