Coopers Hawk Winery and Restaurant
Last inspected: Apr 3, 2026
47
Score
The health department has logged eight inspections at Coopers Hawk Winery and Restaurant, the earliest from 2022. The most recent report on file is from Apr 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 10 violations before that.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up five times.
The city-wide average sits at 79, which Coopers Hawk Winery and Restaurant's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of scallop 58 F stored in walk-in cooler. Employee states that scallops were stored on prep table to be portioned, and just moved back to walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of mashed potato (124F - Hot Holding) and a small container of lime butter (113F - Hot Holding) stored in hot box at prep kitchen. Operator moved to oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary Ammonium sanitizer tested 500+ppm in three-compartments sink. Operator diluted with water and tested 200ppm. **Corrected On-Site** **Repeat Violation**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. A utility cart stored in front of the handwash sink at prep kitchen. Operator moved away from handwash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. Removed. **Corrected On-Site**
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. At prep kitchen and at bar. Operator double bucketed. **Corrected On-Site**
21-38-4
47
Oct 9, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 500+ppm quaternary ammonia in three-compartments sink at bar. Operator diluted with water and test 300ppm. **Corrected On-Site** **Repeat Violation**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At bar. **Repeat Violation**
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cook line by kitchen entrance blocked by a trash can. Operator relocated trash can away from sink. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler next to grill at pantry station.
14-09-4
Basic - Floor area(s) covered with standing water. Under handwash sink at dish machine area and under food storage shelves in dry food storage room. **Repeat Violation**
36-22-4
64
Apr 14, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia tested 500+ppm in three-compartments sink at bar. Operator sent employee to reset sanitizer at time of inspection. **Corrective Action Taken**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar employee did not test sanitizer in three-compartments sink after set up.
16-33-4
Basic - Water leaking from pipe under dish machine.
29-11-4
Basic - Equipment in poor repair. Ran small dish machine, tested 0ppm chlorine. No ware washing in this dish machine at time of inspection.
14-11-5
Basic - Floor area(s) covered with standing water. At dish machine area and under clean food containers storage shelves.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line. Operator removed tong from handle. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line. Operator posted a sign at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-04-4
61
Aug 29, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46 - Cold Holding) on cookline reachin cooler Corrective action observed employee place in walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink on cookline Corrected observed employee remove cart **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected-observed employee discard **Corrected On-Site**
12B-07-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor Corrected -observed employee remove **Corrected On-Site**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cookline equipment Corrected -observed employee remove **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Corrected -observed employee post **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. Observed a box of save a days stored do floor in dry storage area Corrected observed employee place on storage shelf **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak thawing in 2-compartment sink on prep line Corrected observed employee move to walk-in cooler **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor Corrected observed employee place on two buckets **Corrected On-Site**
21-38-4
50
Apr 18, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw shrimp (47F - Cold Holding) in reachin cooler under grill top Observed employee place on ice **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump corn down hand sink Observed employee clean hand sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles filled with clear sanitizer not labeled on server stand in lobby Corrected -observed employee label **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not inverted on storage shelf in dish area
24-05-4
Basic - Floor area(s) covered with standing water. Observed on floor on cookline Corrected observed employee dry mop floor **Corrected On-Site**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reachin freezer in back prep area
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on oven handles on cookline Corrected observed employee remove **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed winder cutting board on back prep table Corrected -observed employee remove **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cookline
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean dish on storage shelf
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water on at 2-compartment prep sink Corrected observed employee place under cold running water **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table in back kitchen Corrected -observed employee remove **Corrected On-Site**
21-12-4
45
Oct 25, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cooks line drinking and returning to work with no glove changing nor hand washing, corrected action taken inspector discussed with manager proper hand washing and glove changing. **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket and boxes , corrected, employee removed items during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at bar area . Corrected, employee replaced paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Unable dispense soap at employee hand wash sink at bar area .
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened containers of milk and cream opened over 24 hrs not date marked. **Repeat Violation**
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Raw beef stored in protein cooler not 6 inches off the floor .
08B-47-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep , corrected , employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
50
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
52
Aug 11, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk held over 24 hrs not date marked . **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by garbage can, corrected, management, moved the garbage can during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating and drinking in food prep area .Corrected, employee removed items during inspection. **Corrected On-Site** **Repeat Violation**
12B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles . **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled with incorrect names .
02D-01-5
61
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 Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Coopers Hawk Winery and Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Coopers Hawk Winery and Restaurant.
How does Coopers Hawk Winery and Restaurant compare to other restaurants in Tampa?
Coopers Hawk Winery and Restaurant most recently scored 47 out of 100, which is lower than the Tampa average of 79.
Has Coopers Hawk Winery and Restaurant's inspection record improved over time?
Yes. Recent inspections at Coopers Hawk Winery and Restaurant have averaged around six violations per visit, down from roughly 10 earlier in the 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 two times per year on average.
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