COOPER'S HAWK WINERY & RESTAURANT
8005 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/28/2025
High Priority
8
Intermediate
2
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on prep line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bar and dry and bar
- 14-11-5:Basic - Equipment in poor repair. Glass dishwasher not operational
- 08B-12-5:Basic - Stored food not covered in walk-in cooler on Chicken, broccoli speed racks uncovered Brussels sprouts in bin uncovered
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Shallots and dressing containers over cut Brussel sprouts Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface from dish machine
- 09-03-4:High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Server grating Parmesan cheese using bare hands. Corrected On-Site
- 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.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw shrimp without glove change
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Over 4 hours Cooked potatoes (57F - Cooling) Coleslaw (50F - Cooling); Mashed potatoes (58F - cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours butter (67F - Cold Holding); cut lettuce (50F - Cold Holding); beef (50F - Cold Holding); burger (47F - Cold Holding); 90 minutes later butter (35F - Cold Holding); cut lettuce (40F Cold Holding); beef (50F - Cold Holding); burger (47F - Cold Holding); Warning
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter at expo station.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. More than 4 hours Mashed Potatoes (65F - Ambient Cooling) 90 minutes late Mashed Potatoes (58F - Ambient Cooling) Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored at bar hand wash sink
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers placed in walk-in cooler covered and overfilled.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep line Soiled meat slicer on prep line Floor mixer soiled on prep line Robo coupe soiled on prep line Soda nozzles at bar soiled.
Food safety inspection conducted on 3/28/2025 revealed 16 total violations (8 high priority, 2 intermediate, 6 basic).
Inspection on 9/12/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Temp Picks on cooks line
- 01B-01-4:High Priority - Dented/rusted cans in dry storage. See stop sale. One Can of cannelloni beans in dry stock room dented on the seam
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken behind raw shrimp in under counter drawer on cooks line Corrected On-Site
- 35A-02-6:High Priority - Two live, small flying insects in dry storage area. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on pantry station on cooks line Dicer on frontline soiled by soup station
Food safety inspection conducted on 9/12/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 5/28/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On charbroiler handle on cooks line Corrected On-Site
- 14-09-4:Basic - Several Cutting board has cut marks and is no longer cleanable on cooks line Repeat Violation
- 36-62-4:Basic - Two Light not functioning on hood system Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In electrical room Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Turkey burger behind raw salmon on under counter drawer across from the grill Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Two Live, small flying insects in dry food storage area.
Food safety inspection conducted on 5/28/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable pantry station on cooks line.
- 36-24-5:Basic - Holes in wall by ice machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of salamander over fryers on cooks line
- 36-62-4:Basic - Two Light not functioning. Hood system over salamander on cooks line by sautee station
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container on expo line Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground Turkey and raw ground sausage over shrimp in walk in cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Espresso cleaning tablets on top of espresso machine Corrected On-Site
- 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Pantry station on cooks line
- 41-17-4:Intermediate - Spray bottle blue containing toxic substance not labeled at host stand Corrected On-Site
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Front tasting bar
Food safety inspection conducted on 3/19/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 8/26/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles and lights over prep.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at line Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mounted holder for can opener Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container on cook line Corrected On-Site
- 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. Side bar at tasting area. Manager instructed staff to not use until serviced. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave door on cook line. Tea urn at sever station Tea machine **Corrective Action Taken**
Food safety inspection conducted on 8/26/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).