Coopers Hawk Winery and Restaurant
4850 Big Island Dr Ste 3, Jacksonville, FL 32246 · Permanent Food Service · License 2615244
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (2 fixed by the Jul 9 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two pans of cooked short ribs (49-51°F - Cooling), stored in metal full size pans on speed rack in walk in cooler from over night with no additional preparation done today as per manager. Stop sale issued. one gallon open milk, 1 can whip cream, 1 pan portioned butter (52-54°F - Cold Holding), all stored at wait station reach in cooler from over night. Door was left slightly open for more than 4 hrs as per manager verified. Stop sale issued
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken (55-57°F - Cold Holding), stored on front cook line reach in cooler from this morning. Door was left slightly open. Manager closed door of reach in cooler. one gallon open milk, 1 can whip cream, 1 pan portioned butter (52-54°F - Cold Holding), all stored at wait station reach in cooler from over night. Door was left slightly open for more than 4 hrs as per manager verified. Stop sale issued
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Two pans of cooked short ribs (49-51°F - Cooling), stored in metal full size pans on speed rack in walk in cooler from over night with no additional preparation done today as per manager. Stop sale issued.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Two pans of cooked short ribs (49-51°F - Cooling), stored in metal full size pans on speed rack in walk in cooler from over night with no additional preparation done today as per manager. Stop sale issued.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board at clean dry storage area stained. Manager removed
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle stored in direct contact in sauce in reach in cooler on cook line. Moved by manager.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee with facial beard preparing food with no beard guard
Repeat violation
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with bracelet on wrist preparing food
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White cutting board at clean storage with excessive cut marks. Manager removed from service
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on clean pans on clean storage rack. Manager removed old label
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Multiple in use sanitizer buckets with solution stored on floor in kitchen area. Employee properly stored all buckets
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.