COOPER'S HAWK WINERY & RESTAURANT
Northwest 36th Street
Florida, 32122
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/14/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- metallic food containers stacked wet, employee removed from piles. Corrected On-Site
Food safety inspection conducted on 3/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in employee locker room area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of grease build up under table in prep area. Floor cleaned during inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved to sanitizer solution Corrected On-Site
- 03F-02-5: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 on cut tomato relish , held under 4 hours ago. Operator place time mark on container with tomato relish Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food some employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 10/25/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 6/6/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4: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. Observed bar glass washer not sanitizing. Operator will utilize main machine until corrected. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler at the end of line. Tomato sauce 44F. Operator supplied ice bath. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed hose until vacuum breaker is purchased. **Corrective Action Taken**
Food safety inspection conducted on 6/6/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 5/13/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several metallic containers and food costa Jed wet in clean equipment storage rack by dish ware area. Warning - From follow-up inspection 2024-05-13: Observed same **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer on site unable to measure hot water temperature, no thermo labels on site. Warning - From follow-up inspection 2024-05-13: Observed same **Time Extended**
Food safety inspection conducted on 5/13/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several metallic containers and food costa Jed wet in clean equipment storage rack by dish ware area. Warning
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed tuna and angus beef steak Warning
- 22-57-6: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. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Broiled station; garlic butter (51F - Cold Holding); sliced yellow cheese (60F - Cold Holding). Observed food stored over the rim line, per manager food held less than 4 hours, employee moved food out of temperature to walk in cooler for a quick chill. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer on site unable to measure hot water temperature, no thermo labels on site. Warning
Food safety inspection conducted on 4/19/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).