Cooper's Hawk Winery and Restaurant
Last inspected: Sep 2, 2025
55
Score
Across the available record, Cooper's Hawk Winery and Restaurant has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Sep 2, 2025. 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 five violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Restaurants in Pembroke Pines average 79, so Cooper's Hawk Winery and Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 2, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Jul 31, 2025
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. -Observed additional vacuum breaker needed at mop sink where splitter added. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substance buildup on can opener blade. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
22-02-4
78
Jul 23, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
Nov 19, 2024
Complaint Full
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Sep 11, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed meatballs sauce cold held at 58F in flip top cooler. Per operator, item transfer to unit from yesterday. Item did not removed since. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meatballs sauce cold held at 58F in flip top cooler. Per operator, item transfer to unit from yesterday. Item did not removed since.
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall at 3 compartment sink.
36-27-5
61
Feb 26, 2024
Routine - Food
2 critical violations. 1 major violation. 4 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. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator fixed machine to 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held at 45 degrees Fahrenheit in flip top cooler. Cooked chicken stock above chill rim. Per operator, item placed in unit 2 hours prior to the inspection. Operator placed chicken on ice pack for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sautéed onions stored in walk-in cooler. Per operator, item cooked yesterday morning.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substance buildup inside ice machine.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed salt and pepper removed from the original containers not labeled. Operator label **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cases with strawberries and blackberries stored over butter in Delfield refrigerator. Operator removed berries and stored properly. **Corrected On-Site**
08B-17-4
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed accumulation of old food residue in box containing plastic wrap.
25-25-4
55
Nov 6, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw meatballs in walk-in cooler. Operator removed and stored properly.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed chicken stock hot held at 126°F in steam table. As per operator, item placed in unit 30 minutes prior to the inspection. Operator reheat to 172°F. **Corrected On-Site**
03B-01-6
Basic - Single-service articles improperly stored. -Observed case with takeout containers stored on dry storage floor. Operator removed and stored properly **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Operator clean and sanitizer **Corrected On-Site**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in cheese container. Operator relocate scoop **Corrected On-Site**
10-06-5
64
Jun 27, 2023
Routine - Food
No violations found.
100
Jun 26, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped butter (70F - Cold Holding), pantry area, left to ambient temperature, per operator butter out less than hour, ice added. -right side salad station ; dumplings (60F - Cold Holding); cut lettuce (55F - Cold Holding); cut tomatillo (50F - Cold Holding); (50F); salsa (60F - Cold Holding); salad dressing (55F - Cold Holding) -Fry station ; pico de gallo ( 46- Cold Holding); guacamole (47F - Cold Holding); home made salad dressing (48F - Cold Holding); tuna (47F - Cold Holding) -Small sautéed station; cooked pasta (50F - Cold Holding); chicken broth (48F); sautéed onions (46F - Cold Holding). Per manager food held less than 4 hours, manager stated electricity power went off because the rain. Ice added in all TCS foods for a quick chill, advised operator to call technician to check all 3 cooling units and to verify proper cold holding temperatures of 41F or below **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles with clear solution by top shelf of to go storage rack. manager labeled. **Corrected On-Site** **Warning**
41-17-4
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. Poster emailed. **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Bar area, employee provided **Corrected On-Site** **Warning**
31B-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -right side salad station -fry station -small sautéed station. **Warning**
05-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in cook line wearing a black watch and a blur rubber bracelet **Warning**
13-07-4
52
Aug 31, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Broil station; American cheese (41-50F - Cold Holding). Observed food stored above the rim line, employee removed food out of temperature and placed on lower cooler for a quick chill. -Sauté cooling drawers ; shrimps (49F - Cold Holding); chicken (50F - Cold Holding); chicken (48F - Cold Holding); scallops (49F - Cold Holding). Per operator food held less than 4 hours. All TCS food moved to WIC for a quick chill. Advise operator not to use unit, until technician verified proper cold holding temperatures. **Corrective Action Taken**
03A-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Seating on mop sink, operator removed and stored properly **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Pantry station, employee replaced. **Corrected On-Site**
14-09-4
78
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 Sep 2, 2025. The public record contains 10 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 Pembroke Pines?
Cooper's Hawk Winery and Restaurant most recently scored 55 out of 100, which is lower than the Pembroke Pines average of 79.
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 five 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.
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