DirtyFLRestaurant Inspection Data

COOPER'S HAWK WINERY AND RESTAURANT

13671 OLYMPIC CT, OLYMPIC CT, FORT MYERS 33912

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8858574

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In corner of dry storage, ceiling vents with dust.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Colored cut boards on cook line.
  • 22-41-4: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 Bar (Chlorine 0ppm) after running three times. Operator replaced chlorine, 50ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method. Observed cooked mixed vegetables cooling in walk-in cooler in large, dense, plastic container, covered. Spoke with operator regarding proper cooling techniques and emailed handout.

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8859734

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8858351

  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. Warning - From follow-up inspection 2024-08-14: On order. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw. Warning - From follow-up inspection 2024-08-14: Time extended 60 days to allow operator to reprint menus. **Time Extended**

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8735754

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In main walk-in cooler vent covers with dust accumulation. 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. Dishwasher main (Temperature 152F) after running 3 times. Operator set up manual sanitation in triple sink and called technician. **Corrective Action Taken** Warning
  • 01B-02-5: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. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F - Cold Holding); cut tomatoes (46F - Cold Holding); mozzarella (48F - Cold Holding); cooked pork sausage (46F - Cold Holding); cooked mixed vegetables (48F - Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F - Cold Holding); cut tomatoes salsa (51F - Cold Holding); cream sauce with horseradish (49F - Cold Holding); white cheddar (48F - Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding); sliced cheese (54F - Cold Holding); blue cheese crumbles (49F - Cold Holding) for 4.5 hours per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F - Cold Holding); cut tomatoes (46F - Cold Holding); mozzarella (48F - Cold Holding); cooked pork sausage (46F - Cold Holding); cooked mixed vegetables (48F - Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F - Cold Holding); cut tomatoes salsa (51F - Cold Holding); cream sauce with horseradish (49F - Cold Holding); white cheddar (48F - Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding); sliced cheese (54F - Cold Holding); blue cheese crumbles (49F - Cold Holding) for 4.5 hours per operator. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw. Warning