Cooper's Hawk Winery & Restaurant - Mandarin

10601 San Jose Blvd Unit 300, Jacksonville, FL 32257

American

Last inspected: Dec 9, 2025

100

Score

Low Risk

Cooper's Hawk Winery & Restaurant - Mandarin appears in inspection records six times, starting in 2024. The newest entry in the record is dated Dec 9, 2025. 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.

Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 9, 2025

Routine - Food

No violations found.

100

Dec 5, 2025

Routine - Food

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

View 7 violations

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

29-42-4

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.

03A-02-5

High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to cleaned cups / single service items at bar. Moved by manager **Corrected On-Site**

41-10-4

Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink dispenser. Replaced by manger. **Corrected On-Site**

31B-03-4

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

23-24-4

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

16-46-4

Aug 14, 2025

Routine - Food

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

View 4 violations

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Establishment Dish machine High Temperature sanitizing at 135°. Three compartment sink set up Quaternary ammonium 300 ppm. **Corrective Action Taken**

22-57-6

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 and the time removed from temperature control cannot be determined. Foods prepped about 10:30 am with no time mark: Potatoes, rice, sauce. butters . Marked by manger. **Corrective Action Taken**

03F-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black-like substance buildup on in use cutting board. Kitchen.

22-02-4

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in foods. Moved by manager. **Corrective Action Taken**

14-01-5

Feb 25, 2025

Routine - Food

No violations found.

100

Feb 24, 2025

Routine - Food

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

View 8 violations

No Bare Hand Contact with Ready-to-Eat Food

FL-09

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Food in Good Condition, Safe, and Unadulterated

FL-13

Potentially Hazardous Food Held at Proper Temperature

FL-16

Proper Hot and Cold Holding Temperatures

FL-21

Approved Thawing Methods Used

FL-31

Dec 3, 2024

Food-Licensing Inspection

2 minor violations.

View 2 violations

Approved Thawing Methods Used

FL-31

Required Records Available; Shellstock Tags/Labels

FL-14

Show all 6 inspections Show less

Frequently Asked Questions

When was Cooper's Hawk Winery & Restaurant - Mandarin last inspected?

The most recent health inspection at Cooper's Hawk Winery & Restaurant - Mandarin on file is from Dec 9, 2025. The public record contains six inspections in total.

How does Cooper's Hawk Winery & Restaurant - Mandarin compare to other restaurants in Jacksonville?

Cooper's Hawk Winery & Restaurant - Mandarin most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.

Has Cooper's Hawk Winery & Restaurant - Mandarin's inspection record improved over time?

Results have been roughly steady. Inspections at Cooper's Hawk Winery & Restaurant - Mandarin 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 & Restaurant - Mandarin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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