DirtyFLRestaurant Inspection Data

COOPER'S HAWK WINERY AND RESTAURANT

3101 PGA BLVD STE P 201

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/25/2024

Inspection #: Visit ID: 10703084

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket used to carry ice not inverted at ice maker Operator inverted Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs at prep station; stored properly Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature at prep table Moved to walk-in cooler Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); one of the buckets at cook line; operator fixed to 200 ppm
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. baked chicken breast (156-162F - Cooking) operator returned to the oven to cook to minimum 165 F; **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched pants, put gloves on without washing hands first and started working with food; Operator educated and employee washed hands; Corrected On-Site
  • 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. breaded chicken (47F - Cold Holding);in drawers at cook line; as per operator food not prepared for portioned today; food out of temperature for more than four hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken (47F - Cold Holding);in drawers at cook line; as per operator food not prepared for portioned today; food out of temperature for more than four hours; See Stop Sale
  • 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 - melted butter at cook line- as per operator on time for 20 minutes; operator printed label to time track food; Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure and operator printed poster; Corrected On-Site

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8719391

  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster Corrected On-Site

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8525101

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cashews dip (52F - Cold Holding); in cooler at cook line by dessert unit; cooked asparagus (45F - Cold Holding)in drawers at grill station ; foods not prepared or portioned today; foods out of temperature for approximately 30 minutes ; food placed in ice; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8341203

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 89 F Water discarded Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not properly working; food particles unable to be flashed; operator turned off; **Corrective Action Taken**
  • 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. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); Dishwasher (Chlorine 0ppm) operator was able to fix both dishwashers: temperature at 160 F and Chlorine at 100 ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burger (44F - Cold Holding); in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; food left outside; laced in cooler **Corrective Action Taken** Repeat Violation Admin Complaint