Cooper's Hawk Winery and Restaurant
Last inspected: Mar 11, 2026
100
Score
Across the available record, Cooper's Hawk Winery and Restaurant has nine inspections on file, the first dated 2022. Inspectors last stopped by on Mar 11, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited three times.
Restaurants in Palm Beach Gardens average 81, so Cooper's Hawk Winery and Restaurant is doing better than most peers. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
50
Sep 2, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Oct 25, 2024
Complaint Full
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. baked chicken breast (156-162F - Cooking) operator returned to the oven to cook to minimum 165 F; **Corrective Action Taken**
03C-44-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched pants, put gloves on without washing hands first and started working with food; Operator educated and employee washed hands; **Corrected On-Site**
12A-07-5
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. breaded chicken (47F - Cold Holding);in drawers at cook line; as per operator food not prepared for portioned today; food out of temperature for more than four hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken (47F - Cold Holding);in drawers at cook line; as per operator food not prepared for portioned today; food out of temperature for more than four hours; See Stop Sale
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - melted butter at cook line- as per operator on time for 20 minutes; operator printed label to time track food; **Corrected On-Site**
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure and operator printed poster; **Corrected On-Site**
11-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature at prep table Moved to walk-in cooler **Corrected On-Site**
06-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs at prep station; stored properly **Corrected On-Site**
10-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket used to carry ice not inverted at ice maker Operator inverted **Corrected On-Site**
24-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); one of the buckets at cook line; operator fixed to 200 ppm
21-08-4
35
Aug 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster **Corrected On-Site**
11-07-5
90
Mar 7, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Oct 12, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burger (44F - Cold Holding); in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; food left outside; laced in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
01B-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); Dishwasher (Chlorine 0ppm) operator was able to fix both dishwashers: temperature at 160 F and Chlorine at 100 ppm. **Corrected On-Site**
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
03D-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 89 F Water discarded **Corrected On-Site**
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not properly working; food particles unable to be flashed; operator turned off; **Corrective Action Taken**
10-03-4
50
Jan 14, 2023
Routine - Food
No violations found.
100
Aug 29, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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. Bar Dishwasher (Chlorine 0ppm); operator corrected Bar Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - meatballs (45F - Cooling) overnight covered and not removed from walk in cooler - see stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - meatballs (45F - Cooling) overnight covered and not removed from walk in cooler - see stop sale.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - COOLING - whipped butter (49F - Cooling) 12:45 2 hour remaining recheck 45mins 49F.deep covered container - operator moved to freezer to facilitate the cooling process. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Air blower removed. **Corrected On-Site**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation - operator provided beard guard. **Corrected On-Site**
13-04-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Outside plates removed from tables. **Corrected On-Site**
24-01-4
47
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 Mar 11, 2026. 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, “stop sale issued on time/temperature control” 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 Palm Beach Gardens?
Cooper's Hawk Winery and Restaurant most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
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 four violations per visit across the recent 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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