COOPER'S HAWK WINERY & RESTAURANT - MANDARIN
Based on 6 health inspections, COOPER'S HAWK WINERY & RESTAURANT - MANDARIN in JACKSONVILLE has earned a 3.0/5 food safety rating. Recent inspections show improving food safety practices.
10601 SAN JOSE BLVD UNIT 300
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 12/9/2025
Inspection #: Visit ID: 13589454
- N/A:No Violations Were Observed
Inspection Date: 12/5/2025
Inspection #: Visit ID: 13493156
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to cleaned cups / single service items at bar. Moved by manager Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink dispenser. Replaced by manger. Corrected On-Site
Inspection Date: 8/14/2025
Inspection #: Visit ID: 10935220
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in foods. Moved by manager. **Corrective Action Taken**
- 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. Establishment Dish machine High Temperature sanitizing at 135°. Three compartment sink set up Quaternary ammonium 300 ppm. **Corrective Action Taken**
- 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 and the time removed from temperature control cannot be determined. Foods prepped about 10:30 am with no time mark: Potatoes, rice, sauce. butters . Marked by manger. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black-like substance buildup on in use cutting board. Kitchen.
Inspection Date: 2/25/2025
Inspection #: Visit ID: 10786341
- N/A:No Violations Were Observed
Inspection Date: 2/24/2025
Inspection #: Visit ID: 10733612
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employees with no beard guard.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over equipment handles. Multiple.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager. **Corrective Action Taken**
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 140°, 155° second time . 202° final cooked temp. **Corrective Action Taken** Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya at 46°. (Overnight temperatures) walk in cooler. Stop sale issued. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee applied garnish to plate of cooked chicken and mushrooms with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked mash/hash potatoes at 120°. Placed at about 11 am. Reheated to 175-180 °. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Jambalaya at 46°. (Overnight temperatures) walk in cooler. Stop sale issued. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for high temperature sanitizing.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen towel dispenser. Replaced by manger. Corrected On-Site
Inspection Date: 12/3/2024
Inspection #: Visit ID: 10711741