The Cooper
Last inspected: Nov 24, 2025
43
Score
Across the available record, The Cooper has 14 inspections on file, the first dated 2022. The most recent report on file is from Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged six times.
Restaurants in Palm Beach Gardens average 81, so The Cooper trails the local norm. This restaurant has more on its record than most do.
14
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 24, 2025
Complaint Full
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee discarded trash and left through back door - upon return employee put on gloves and proceeded to handle clean equipment and food containers without washing their hands- educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes than proceeded to changed their gloves and handle clean dishes without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw lamb stored over cooked chorizo- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At outdoor bar reach in cooler- raw shell eggs 56F- cold holding food not prepared or portioned today- food out of temperature for 2.5 hours- operator pls do in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler at end of cookline- Cut Cheese 46-48F- cold holding , carrot cake cream - 46-48F- cold holding cheese 46-48F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in cooler to quick chill. At outdoor bar reach in cooler-Cut watermelon 50F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator pls do in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
43
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler - raw shell eggs 49F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler - raw shell eggs 49F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - créme brûlée 49F- cold holding, milk 49F- cold holding , cream cheese frosting carrot cake 49F - cold holding, raw tuna 49F- cold holding , raw beef 49F- cold holding , raw ground beef 49F- cold holding cooked octopus 49F- cold holding , cooked ribs 49F- cold holding pulled pork 49F- cold holding watermelon 49F- cold holding , raw pork 49F- cold holding , egg yolk 49F- cold holding , egg whites 49F- cold holding , buttermilk 49F- cold holding , pooled eggs 49F- cold holding heavy cream 49F- cold holding butter 49F- cold holding cream cheese 49F- cold holding cooked pepper 49F- cold holding raw shrimp 49F- cold holding , smoked salmon 49F- cold holding cheesecake 48F- cold holding feta cheese 46F-cold holding, yogurt 48F- cold holding, ricotta cheese 47F- cold holding, clams 49F- cold holding , mussels 49F- cold holding, raw chicken 47F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - créme brûlée 49F- cold holding, milk 49F- cold holding , cream cheese frosting carrot cake 49F - cold holding, raw tuna 49F- cold holding , raw beef 49F- cold holding , raw ground beef 49F- cold holding cooked octopus 49F- cold holding , cooked ribs 49F- cold holding pulled pork 49F- cold holding watermelon 49F- cold holding , raw pork 49F- cold holding , egg yolk 49F- cold holding , egg whites 49F- cold holding , buttermilk 49F- cold holding , pooled eggs 49F- cold holding heavy cream 49F- cold holding butter 49F- cold holding cream cheese 49F- cold holding cooked pepper 49F- cold holding raw shrimp 49F- cold holding , smoked salmon 49F- cold holding cheesecake 48F- cold holding feta cheese 46F-cold holding, yogurt 48F- cold holding, ricotta cheese 47F- cold holding, clams 49F- cold holding , mussels 49F- cold holding, raw chicken 47F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Container of ibuprofen stored over prep counter - operator removed. **Warning**
41-07-4
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. Dishwasher (Chlorine 0ppm- corrected to 100ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw/ undercooked tuna stored over cooked chicken - operator removed. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At coffee station handwashing sink - employee dumped ice in sink- operator removed. At bar handwashing sink sink- large metal strainer in sink. **Corrected On-Site** **Warning**
31A-11-4
Basic - Insect control device installed over food preparation area. Bug zapper and small fly trap stored over prep counter - operator removed. **Corrected On-Site** **Warning**
35B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep counters at cook line - operator removed. **Corrected On-Site** **Warning**
10-17-4
33
Apr 2, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return changed gloves and started handling clean utensils- educated operator- employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm.
41-15-5
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
64
Jan 31, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked - From follow-up inspection 2025-01-31: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-31: **Time Extended**
35B-01-4
86
Jan 30, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. **Repeat Violation** **Admin Complaint** Priority: High Priority - From follow-up inspection 2025-01-30: At hallway leading into kitchen from dinning room- approximately 5 small flying insects landing on wall and shelves with hot sauce. At kitchen area- approximately 15 small flying insects landing on single service containers and clean dishes above prep counters and food. At coffee station approximately 3 small flying insects on coffee machine and on wall above coffee station. At dinning room approximately 5 small flying insects landing on walls. **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked. **Warning** Priority: Intermediate - From follow-up inspection 2025-01-30: **Time Extended**
02B-01-5
Basic - - From initial inspection : Observed: Single-service articles improperly stored. Single service items stored in dumpster area. **Warning** Priority: Basic - From follow-up inspection 2025-01-30: **Time Extended**
25-05-4
Basic - - From initial inspection : Observed: Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** Priority: Basic - From follow-up inspection 2025-01-30: **Time Extended**
35B-01-4
70
Jan 29, 2025
Complaint Full
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over pork chops - operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Priority: High Priority
08A-20-5
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. **Repeat Violation** **Admin Complaint** Priority: High Priority
35A-02-6
High Priority - Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning** Priority: High Priority
12A-13-4
High Priority - Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/ opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - parsnip Purée dated 01/16/25 and shredded cheese dated 01/21/25 - not used with 7 days - see stop sale. **Repeat Violation** **Warning** Priority: High Priority
01B-28-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge at cookline- carrot cake 47-50F - cold holding , mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At double drawer reach in cooler - ground beef 51F,- cold holding, raw steak 52F- cold holding , raw chicken 50F- cold holding , pulled pork 51Fcold holding , octopus 51F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours - operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge at cookline- carrot cake 47-50F - cold holding , mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Repeat Violation** **Warning** Priority: High Priority
01B-02-5
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double drawe ranch in cooler by cookline - salmon 45F at 2:30 to 46F at 3:05( cooling since 12:00), raw shrimp 45F at 2:30 ( cooling since 12:00), marinated shrimp 45F at 2:30 ( cooling since 12:00), cod fish 45F at 2:30 ( cooling since 12:00), mahi filet 45F at 2:30 ( cooling since 12:00) mahi strips 45F at 2:30 ( cooling since 12:00)- at current rate of cooling food will not reach to 41F within remaining time - operator placed ice bags on food to quick chill. At prep area- Cooked potatoes 66-72F at 2:15 to 71F at 3:00 ( cooling since 1:50), cooked Brussels sprouts 67F-73F at 2:25 to 71F at 3:00( cooling since 1:50)- food stored in large quantity- at current rate of cooling food will not reach to41F within remaining time - operator placed on sheet trays and placed in walk in freezer to quick chill. At reach in cooler at end of cookline - smoked salmon 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cut tomatoes 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cooked eggs 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00), chicken salad 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cooked corn 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cream 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00), raw tuna 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00)- cooler door left open - at current rate of cooling food will not reach to 41F within remaining time - operator moved food to walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning** Priority: Intermediate
03D-15-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can in kitchen operator removed. **Warning** Priority: Intermediate
31A-09-4
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked. **Warning** Priority: Intermediate
02B-01-5
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** Priority: Basic
35B-01-4
Basic - Observed: Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline in use avocados with stickers still attached - educated operator - employee removed and wash ed properly. **Warning** Priority: Basic
08B-39-4
Basic - Observed: Single-service articles improperly stored. Single service items stored in dumpster area. **Warning** Priority: Basic
25-05-4
Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) **Warning** Priority: Basic
21-08-4
Basic - Observed: Wiping cloth sanitizing solution stored on the floor- at cookline- operator corrected. **Corrected On-Site** **Repeat Violation** **Warning** Priority: Basic
21-38-4
23
Jul 23, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Jul 22, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk-in cooler - ricotta cheese sauce dated 07/13, yogurt sauce 07/11 and cooked couscous 07/11- food not sold within 7 days after preparation - see stop sale. **Warning**
01B-28-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler on tray- cooked onions 102F at 1:25 74F at 2:40( cooling since 12:55)- food stored in large quantity- at current rate of cooling food did not reach 41F within 2 hours- see stop sale. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler drawers - mahi 47-50F cold holding, salmon 46-50F- cold holding, raw beef 50F- cold holding, raw chicken 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours - operator moved food to walk in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler on tray- cooked onions 102F at 1:25 74F at 2:40( cooling since 12:55)- food stored in large quantity- at current rate of cooling food did not reach 41F within 2 hours- see stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over raw pork ribs- operator moved raw ground beef to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler drawers - raw shell eggs stored over cooked mussels - operator moved raw shell eggs to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler drawers at end of cookline- chopped lettuce 50F at 2:00 to 50F at 2:45 ( cooling since 11:30, chicken salad 50-54F at 2:00 to cut tomatoes 50-54F at 2:00 to 51-54F at 2:45 ( cooling since 11:30) guacamole 50-54F at 2:00 to 51-54F at 2:45( cooling since 11:30) cut tuna 50-54F at 2:00 to 51-54F at 2:45 ( cooling since 11:30) ,- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill. At reach in cooler drawers - cooked corn 74F at 2:00 to 74F at 2:15 ( cooling since 12:15)- at current rate of cooling food did not reach 41F within remaining time - operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline prep counter - operator removed. **Repeat Violation** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor- at cookline. **Warning**
21-38-4
32
Jan 12, 2024
Food-Licensing Inspection
No violations found.
100
Dec 15, 2023
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-12-15: Same **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. On plans ice machine was inside. **Warning** - From follow-up inspection 2023-12-15: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-12-15: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. **Warning** - From follow-up inspection 2023-12-15: Same **Time Extended**
08B-37-4
70
Dec 14, 2023
Food-Licensing Inspection
2 critical violations. 7 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 76 f in pan between two coolers on cook line as per chef since 11:30 current time 4:57 pm, grilled onions 49 (grilled at 11:30 current time 4:30 ), roasted tomatoes 83 f as per manager roasted around 12:00 pm current time 4:50 pm . rice 59 as per chef since 11:30 , bean sprouts 49 f as per chef since 11:30 current time 4:58 , pasta 46, in bottom section as per chef since 11 am now 5 pm, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76 f in pan between two coolers on cook line as per chef since 11:30 current time 4:57 pm, grilled onions 49 (grilled at 11:30 current time 4:30 ), roasted tomatoes 83 f as per manager roasted around 12:00 pm current time 4:50 pm . rice 59 as per chef since 11:30 , bean sprouts 49 f as per chef since 11:30 current time 4:58 , pasta 46, in bottom section as per chef since 11 am now 5 pm, **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked wings 68 cooked at 2:30 cooling 2 hours 30 mi, cooked ribs 80 f as per chef put in cooler at 3:15 pm now 5:05 pm, liquid eggs 37, milk 37, , empanada stuffing mix 53 f( cooked shrimps) cook cool then mix with butter and cream . Mixed at 3 pm. finger potatoes 69 cooked at 3:45 now 5:12Second temperature after 20 minutes wings 66, ribs already cut and portioned, shrimp mix 52 , finger potatoes 67 At this rate of cooling it will not reach 41 within total 6 hours **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. 3 large knives in hand sink by coffee machine . Employee removed the knifes. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outdoor bar hand sink **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. On plans ice machine was inside. **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo station. Manager put in sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
Basic - Food stored in a prohibited area. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. **Warning**
08B-37-4
33
Jan 23, 2023
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
78
Aug 23, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 door low top at espresso machine: milk (56F-58F); cream (56F-58F). Unit has an ambient temperature of 53F. Unknown time in unit. **Warning** - From follow-up inspection 2022-08-23: Stop Sale issued on time/temperature control for safety food due to temperature abuse. ..milk 55°, reduce fat milk 56° in reach in cooler at espresso station. Milk being held more than four hours. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door low top at espresso machine: milk (56F-58F); cream (56F-58F). Unit has an ambient temperature of 53F. Unknown time in unit. See Stop Sale drawers under flat top: raw salmon (53F); raw sword fish (55F); raw beef (54F); raw chicken (56F); operator discarded items 2 drawer 1 door in middle of cook line:cooked octopus (52F); cooked Brussel sprouts (54F); cooked ribs (54F); tofu (55F). Unit has an ambient temperature of 48F. Operator states items in unit less than 4 hours. Whole unit uncovered. Operator placed lids on unit and placed ice on top of items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-23: milk 55°, reduce fat milk 56° in reach in cooler at espresso station. Milk being held more than four hours. Stop sale issue . **Admin Complaint**
03A-02-5
74
Frequently Asked Questions
When was The Cooper last inspected?
The most recent health inspection at The Cooper on file is from Nov 24, 2025. The public record contains 14 inspections in total.
What is the most common violation at The Cooper?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Cooper.
How does The Cooper compare to other restaurants in Palm Beach Gardens?
The Cooper most recently scored 43 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has The Cooper's inspection record improved over time?
Results have been roughly steady. Inspections at The Cooper have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Cooper 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 The Cooper inspected?
Based on the inspection history on file, The Cooper is inspected around four times per year on average.
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