Tin Cup
Last inspected: Mar 2, 2026
58
Score
Tin Cup appears in inspection records 11 times, starting in 2023. The most recent report on file is from Mar 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
That's lower than the typical Cooper City restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. Walk in cooler cooked chicken wings (48F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken wings (48F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils stored in kitchen hand sink. Operator removed items **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at salad station flip top cooler
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on top of prep table. Employee removed bag **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn on salad flip top,cooler
14-11-5
58
Dec 3, 2025
Routine - Food
No violations found.
100
Oct 7, 2025
Routine - Food
1 major violation.
View 1 violation
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/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. **Warning** - From follow-up inspection 2025-10-02: Observed at callback inspection same. Provided plan review contact information to operator. **Time Extended** - From follow-up inspection 2025-10-07: Observed at callback inspection new plans completed; not yet sent to Plan Review. Extended to original 60 day date. **Time Extended**
51-16-7
90
Oct 2, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-02: Observed at callback inspection same. Technician scheduled to come in for repairs. **Time Extended**
22-41-4
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/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. **Warning** - From follow-up inspection 2025-10-02: Observed at callback inspection same. Provided plan review contact information to operator. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating properly during cycle; no chemical pumping through lines. **Warning** - From follow-up inspection 2025-10-02: Observed at callback inspection same. **Time Extended**
16-55-4
74
Oct 1, 2025
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. See stop sale. **Warning**
03D-02-5
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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. 3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. 4) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. See stop sale. **Warning**
03D-06-5
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/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. **Warning**
51-16-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cook line. Employee replaced. **Corrected On-Site** **Warning**
31B-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating properly during cycle; no chemical pumping through lines. **Warning**
16-55-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. See stop sale. **Warning**
06-09-1
26
Mar 7, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. **Warning**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Chopped romaine in walk in cooler in standard printed to go bags. Employee removed and placed in plastic containers. **Corrected On-Site** **Warning**
14-31-5
64
Nov 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
70
Feb 8, 2024
Routine - Food
No violations found.
100
Mar 21, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Hole in or other damage to wall by base of doorway towards entry to kitchen.
36-24-5
Basic - Observed gasket torn or in disrepair in flip top - Asber reach in cooler and Grista reach in cooler in cook line opposite stove. **Repeat Violation**
14-11-5
Basic - Wiping cloth sanitizing solution stored on the floor in ware washing area. Operator elevated **Corrected On-Site**
21-38-4
86
Jan 17, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
86
Frequently Asked Questions
When was Tin Cup last inspected?
The most recent health inspection at Tin Cup on file is from Mar 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tin Cup?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Tin Cup.
How does Tin Cup compare to other restaurants in Cooper City?
Tin Cup most recently scored 58 out of 100, which is lower than the Cooper City average of 74.
Has Tin Cup's inspection record improved over time?
Yes. Recent inspections at Tin Cup have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tin Cup 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 Tin Cup inspected?
Based on the inspection history on file, Tin Cup is inspected around four times per year on average.
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