Cooper's Hawk Winery & Restaurant
Last inspected: Oct 22, 2025
47
Score
Inspectors have visited Cooper's Hawk Winery & Restaurant nine times, with records going back to 2022. The most recent report on file is from Oct 22, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to nine violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
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. Pesto had a 4 day mark on it, instead of 4 hour time mark **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on back prep area **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In dish machine area **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Behind pasta cooker on cooks line
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 98F on cooks line, operator discarded **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 ovens in back prep area
22-08-4
Basic - Light shield damaged/in disrepair. In dry storage area
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior trash cans in dish area soiled Nozzles on dish machine soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back prep area
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters on expo line not protected **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top shelf of cooks line **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee slicing lemons on expo line
13-04-4
47
Mar 31, 2025
Routine - Food
No violations found.
100
Mar 28, 2025
Routine - Food
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Server grating Parmesan cheese using bare hands. **Corrected On-Site**
09-03-4
High Priority - Toxic substance/chemical improperly stored at bar hand wash sink
41-10-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. More than 4 hours Mashed Potatoes (65F - Ambient Cooling) 90 minutes late Mashed Potatoes (58F - Ambient Cooling) **Warning**
03D-06-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at expo station.
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours butter (67F - Cold Holding); cut lettuce (50F - Cold Holding); beef (50F - Cold Holding); burger (47F - Cold Holding); 90 minutes later butter (35F - Cold Holding); cut lettuce (40F Cold Holding); beef (50F - Cold Holding); burger (47F - Cold Holding); **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Over 4 hours Cooked potatoes (57F - Cooling) Coleslaw (50F - Cooling); Mashed potatoes (58F - cooling)
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw shrimp without glove change
12A-09-4
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.
22-57-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers placed in walk-in cooler covered and overfilled.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep line Soiled meat slicer on prep line Floor mixer soiled on prep line Robo coupe soiled on prep line Soda nozzles at bar soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable on prep line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bar and dry and bar
24-08-4
Basic - Equipment in poor repair. Glass dishwasher not operational
14-11-5
Basic - Stored food not covered in walk-in cooler on Chicken, broccoli speed racks uncovered Brussels sprouts in bin uncovered
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Shallots and dressing containers over cut Brussel sprouts **Corrected On-Site**
08B-17-4
Basic - Water draining onto floor surface from dish machine
29-03-4
18
Sep 12, 2024
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Two live, small flying insects in dry storage area. **Repeat Violation**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken behind raw shrimp in under counter drawer on cooks line **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans in dry storage. See stop sale. One Can of cannelloni beans in dry stock room dented on the seam
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on pantry station on cooks line Dicer on frontline soiled by soup station
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar area.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Temp Picks on cooks line
25-06-4
50
May 28, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Two Live, small flying insects in dry food storage area.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Turkey burger behind raw salmon on under counter drawer across from the grill **Corrected On-Site** **Repeat Violation**
08A-20-5
Basic - In-use tongs stored on equipment door handle between uses. On charbroiler handle on cooks line **Corrected On-Site**
10-20-4
Basic - Several Cutting board has cut marks and is no longer cleanable on cooks line **Repeat Violation**
14-09-4
Basic - Two Light not functioning on hood system **Repeat Violation**
36-62-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In electrical room **Corrected On-Site**
42-01-4
61
Mar 19, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
43
Aug 26, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
58
Jan 19, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
55
Oct 14, 2022
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
27
Frequently Asked Questions
When was Cooper's Hawk Winery & Restaurant last inspected?
The most recent health inspection at Cooper's Hawk Winery & Restaurant on file is from Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Cooper's Hawk Winery & Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Cooper's Hawk Winery & Restaurant.
How does Cooper's Hawk Winery & Restaurant compare to other restaurants in Orlando?
Cooper's Hawk Winery & Restaurant most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Cooper's Hawk Winery & Restaurant's inspection record improved over time?
No. Recent inspections at Cooper's Hawk Winery & Restaurant have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Cooper's Hawk Winery & 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 Cooper's Hawk Winery & Restaurant inspected?
Based on the inspection history on file, Cooper's Hawk Winery & Restaurant is inspected around three times per year on average.
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