DirtyFLRestaurant Inspection Data

COOPER'S HAWK WINERY AND RESTAURANT

Based on 6 health inspections, COOPER'S HAWK WINERY AND RESTAURANT in FORT MYERS has earned a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

13671 OLYMPIC CT, OLYMPIC CT, FORT MYERS 33912

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13470434

Met Inspection Standards

1 high, 2 int, 1 basic

  • 13-01-4:Basic - Employee with soiled apron. Cook put on new apron. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked ground beef 50F cold hold less than 4 hours. Operator double panned foods with ice. Observed tomato sauce 53F cold hold, rice 49F cold hold, gnocchi 49F cold hold, cream sauce 50F cold hold more than 4 hours. Stop Sale. Operator discarded foods and called technician. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by dish rack. Operator removed dish rack. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at cook line entrance. Operator fixed dispenser. Corrected On-Site

7/23/2025· 8mo ago

Visit ID: 10896116

Met Inspection Standards

1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two in back hallway of restaurant. Operator chained tanks. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Uncovered coffee filters on coffee machine. Operator placed in storage bag. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at entrance to prep area in back of restaurant. Operator replaced, quaternary 200ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Partially blocked by garbage cans in front. Operator cleared sink fully for proper use Corrected On-Site

11/21/2024· 1y 4mo ago

Visit ID: 8858574

Met Inspection Standards

1 high, 1 int, 2 basic

  • 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.

10/14/2024· 1y 6mo ago

Visit ID: 8859734

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

8/14/2024· 1y 8mo ago

Visit ID: 8858351

Follow-up Inspection Required

1 high, 1 int

  • 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**

8/13/2024· 1y 8mo ago

Visit ID: 8735754

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 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