Cooper's Hawk Winery and Restaurant

11905 Tamiami Trail N, Naples, FL 34110

American

Last inspected: Dec 15, 2025

Score

Low Risk

Public records show nine inspections at Cooper's Hawk Winery and Restaurant stretching back to 2022. On Dec 15, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.

Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.

The most common issue across all inspections has been “in-use tongs stored on equipment door handle between uses”, showing up three times.

Among Naples restaurants, the typical score is 81; Cooper's Hawk Winery and Restaurant is comfortably above that bar. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 15, 2025

Routine - Food

1 major violation.

View 1 violation

Approved Thawing Methods Used

FL-31

Aug 22, 2025

Routine - Food

1 major violation.

View 1 violation

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed Hand washing sink near dining room with drain lines inside. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**

31A-10-4

Aug 13, 2025

Routine - Food

2 critical violations. 2 major violations. 1 minor violation.

View 5 violations

Supervisor/Person in Charge Present

FL-01

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Food Contact Surfaces Clean and Sanitized

FL-22

Approved Thawing Methods Used

FL-31

Jan 30, 2025

Routine - Food

2 critical violations. 2 major violations. 4 minor violations.

View 8 violations

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground turkey stored over raw fish. Operator switched containers. **Corrected On-Site**

08A-20-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi mahi 59F cold hold less than 4 hours. Operator placed bags of ice on top and double panned with ice. **Corrective Action Taken**

03A-02-5

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

16-62-1

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in back food prep area. Operator turned on hot water. **Corrected On-Site**

27-16-4

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**

21-08-4

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator washed, rinsed, and sanitized utensils. **Corrective Action Taken**

24-18-4

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**

10-20-4

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar bins. Operator labeled containers. **Corrected On-Site**

02D-01-5

Sep 18, 2024

Routine - Food

1 critical violation. 3 minor violations.

View 4 violations

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in reach in cooler. Operator adjusted order to correct order. **Corrected On-Site**

08A-20-5

Basic - In-use tongs stored on equipment door handle between uses. Found on front cook line. Operator removed and placed in ware washing area. **Corrected On-Site**

10-20-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2 ice bins in server station with slime/mold on interior surface. Operator notified and took steps to clean and sanitize bins **Corrective Action Taken**

22-20-5

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados held with ready to eat food and being processed. Operator removed all avocados from reach in cooler and washed. **Corrected On-Site**

08B-17-4

Dec 18, 2023

Routine - Food

2 critical violations. 2 major violations.

View 4 violations

Equipment Adequate to Maintain Product Temperature

FL-29

Hands Clean and Properly Washed

FL-08

Approved Thawing Methods Used

FL-31

Wiping Cloths Properly Used and Stored

FL-41

Aug 22, 2023

Routine - Food

2 critical violations. 2 minor violations.

View 4 violations

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Employee Health Policies Present

FL-03

Warewashing Facilities Maintained and Used

FL-24

Equipment Adequate to Maintain Product Temperature

FL-29

Mar 3, 2023

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine only reaching 149F. Operator has triple sink set up for sanitation and called technician. **Corrective Action Taken**

22-49-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.

22-20-5

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used in flour. Operator removed from flour. **Corrected On-Site**

14-01-5

Aug 10, 2022

Routine - Food

1 critical violation. 4 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (76F - Cold Holding); cheese (55F - Cold Holding) at front service center. Operator discarded items and is going to begin holding items on time..**Corrected On-Site** **Corrected On-Site**

03A-02-5

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers and hotel pans nest dish area. Operator rewashed and separated to dry properly. **Corrective Action Taken**

24-08-4

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on door handles of ovens. Operator removed tongs. **Corrected On-Site**

10-20-4

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet for tilt skillet in back prep area.

29-11-4

Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar and salt not labeled with common name.

02D-01-5

Show all 9 inspections Show less

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 Dec 15, 2025. The public record contains nine inspections in total.

What is the most common violation at Cooper's Hawk Winery and Restaurant?

Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three 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 Naples?

Cooper's Hawk Winery and Restaurant most recently scored 90 out of 100, which is higher than the Naples average of 81.

Has Cooper's Hawk Winery and Restaurant's inspection record improved over time?

Yes. Recent inspections at Cooper's Hawk Winery and Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.

What does a low risk rating mean?

A low risk rating at Cooper's Hawk Winery and Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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.

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