Cooper's Hawk Winery & Restaurant
Last inspected: Sep 29, 2025
67
Score
The health department has logged nine inspections at Cooper's Hawk Winery & Restaurant, the earliest from 2023. Cooper's Hawk Winery & Restaurant was last inspected on Sep 29, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 11 violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Cooper's Hawk Winery & Restaurant's latest score of 67 falls below the Orlando average of 79. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-09-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All of them . - From follow-up inspection 2025-09-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at the hot hold . **Repeat Violation** - From follow-up inspection 2025-09-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Prep area under the reach-in cooler and the dishwasher area . **Repeat Violation** - From follow-up inspection 2025-09-29: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-09-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation** - From follow-up inspection 2025-09-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2025-09-29: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change the sanitizer bucket second check 200 ppm . **Corrected On-Site** - From follow-up inspection 2025-09-29: **Time Extended**
21-08-4
67
Sep 26, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler sour cream (48f - Cold Holding); heavy cream (47F - Cold Holding); cut cabbage (45F - Cold Holding); cut lettuce (46F - Cold Holding); prime ribs (44F - Cold Holding); shrimp butter (48F - Cold Holding) Operator stated last time checked cooler temperatures was less than 4 hours ago was at 40f that's why I didn't stop sale the food also they opened the freezer door to cool the cooler down until maintenance show up . **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All of them .
14-09-4
Basic - Equipment in poor repair. Gasket torn at the hot hold . **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Prep area under the reach-in cooler and the dishwasher area . **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change the sanitizer bucket second check 200 ppm . **Corrected On-Site**
21-08-4
58
Dec 30, 2024
Complaint Full
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The table next to the stove, gnocchi (44F - Cold Holding); rice risotto (45F - Cold Holding) preped yesterday. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The table next to the stove, gnocchi (44F - Cold Holding); rice risotto (45F - Cold Holding) preped yesterday.
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Drain cover(s) missing. Under 3 compartment sink .
29-18-4
Basic - Floor area(s) covered with standing water. Under the 3 compartment sink . **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Garbage can soiled. At the cafe station.
33-17-4
Basic - In-use tongs stored on equipment door handle between uses. Kitchen area .
10-20-4
Basic - Interior of equipment in disrepair/has exposed insulation. Gasket torn at the hot box .
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink all of them . Side of reach-in freezer at kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Flat bread cooler bottom part .
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Next to the mop sink facing the exit door .
29-19-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
23-24-4
35
Oct 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Through kitchen. - From follow-up inspection 2024-10-03: **Time Extended**
36-73-4
95
Oct 2, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 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. See stop sale. Had a wrong label as 1 day instead of 4 hours label at the kitchen area .
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee moved the trash with her old gloved to use sanitizer bucket to clean the table then changing her gloves without washing hand to finish sliced the tomatoes. Spoke to the manager and he did correct with the employee and she did washed her hand **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small table next to the grill green beans (52F - Cold Holding); corn (52F - Cold Holding); cooked chicken (49F - Cold Holding); butter (50F - Cold Holding); rice (57F - Cold Holding) feta cheese (47F - Cold Holding); coppa Italian (47F - Cold Holding) Operator stated that the table was at 39 at 10:45 am that's why I didn't stop sale the food and he add ice to cool the food down . **Repeat Violation** **Warning**
03A-02-5
Basic - Floor area(s) covered with standing water. Under the 3 compartment sink .
36-22-4
Basic - Floor soiled/has accumulation of debris. Through kitchen.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through kitchen.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the kitchen. **Corrected On-Site**
24-05-4
50
Apr 11, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (46F - Cold Holding); pork cooked (46F - Cold Holding); pasta (46F - Cold Holding) Operator stated that was at the cooler all night he move it to the cooler an hour ago and he moved all of the food to freezer to cool down and the rest will do ice bath. Second temperature was rice (42f - Cold Holding); pork cooked (42f - Cold Holding); pasta (42f- Cold Holding) **Corrected On-Site**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. The green cutting board in the back . **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. Middle of the kitchen area.
36-17-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sauté cooler .
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the mop sink . **Corrected On-Site**
36-27-5
70
Dec 5, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker in wrong position. Operator removed and put in correct position **Corrected On-Site**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener operator removed to be clean **Corrective Action Taken**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator removed **Corrected On-Site**
14-09-4
74
May 2, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Manager changed **Corrected On-Site**
29-34-4
Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine door. Staff cleaned **Corrected On-Site**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager added to wash **Corrective Action Taken**
24-08-4
Basic - Old labels stuck to food containers after cleaning.manager added to wash. **Corrective Action Taken**
16-46-4
74
Jan 3, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
58
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 Sep 29, 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, “time/temperature control for safety food cold held” has been cited four 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 67 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 11 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cooper's Hawk Winery & 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 & 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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