Cooper's Hawk Winery and Restaurant
4473 Lyon's Road, Building K, Coconut Creek, FL 33073 · Permanent Food Service · License 1624178
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. chicken (47°F - Cold Holding); cheese (47°F - Cold Holding) reach in cooler on cook line
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. chicken (47°F - Cold Holding); cheese (47°F - Cold Holding) reach in cooler on cook line
Code 22, Food-contact surfaces clean and sanitized: 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. Glass washer in the dishwasher area has chlorine ppm at 0. Chef changed bucket and primed to 100 ppm
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.