DirtyFLRestaurant Inspection Data

COOPER'S HAWK WINERY & RESTAURANT

Health inspection records show COOPER'S HAWK WINERY & RESTAURANT in DANIA BEACH has 8 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

Northwest 36th Street
Florida, 32122
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13511120

Met Inspection Standards

2 high, 1 int, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license posted. Operator posted new license Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage, two cans of peppers dented. Operator discarded.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, smoked salmon dip, stored over ready to eat deserts. Operator moved smoked salmon dip to bottom shelf. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

9/4/2025· 6mo ago

Visit ID: 13510832

Met Inspection Standards
  • N/A:No Violations Were Observed

9/3/2025· 6mo ago

Visit ID: 10892114

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Toilet receptacle not covered and full in women's employee restroom. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line from left Fourth flip top - blue cheese (57F - Cold Holding); roasted tomatoes (46F - Cold Holding); pico de gallo (49F - Cold Holding); Garlic butter (47F-Cold Holding). Per employee not prepared or portioned today. Items placed in unit at 11:00am. Employee and manager removed items to walk in cooler to quick chill. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in employee women's restroom. Manager provided paper towels. Corrected On-Site Warning

3/14/2025· 12mo ago

Visit ID: 10704759

Met Inspection Standards

1 basic

  • 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

10/25/2024· 1y 4mo ago

Visit ID: 8738898

Met Inspection Standards

1 high, 1 int, 4 basic

  • 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.

6/6/2024· 1y 9mo ago

Visit ID: 8657490

Met Inspection Standards

2 high, 1 basic

  • 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**

5/13/2024· 1y 10mo ago

Visit ID: 8657352

Met Inspection Standards

1 int, 1 basic

  • 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**

4/19/2024· 1y 10mo ago

Visit ID: 8360199

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 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