Cooper's Hawk Winery & Restaurant - Mandarin

10601 San Jose Blvd Unit 300, Jacksonville, FL 32257 · Permanent Food Service · License 2616291

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Jul 8, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul82026

Routine inspection

7 violations found

First visitJul 8, 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.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: 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.
  Margarine in oil held on time on cook line with no time marking. Person in charge marked appropriately.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In walk in cooler raw chicken stored over raw shell eggs. Also, in walk in freezer raw fish stored over not commercially packaged compound butter. Person in charge began rearranging.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 4 flying insects in dishpit area.
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee on duty with training expired 3.2026.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Several in use and stored utensils with melted handles, no longer smooth and easily cleanable.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Multiple clean pans wet nesting in storage area. Person in charge had employee separate.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing hand wash sign at server area hand wash sink, wine tasting hand wash sink. Person in charge posted. Also, paper towels missing at main bar hand wash sink person in charge provided.
  Fixed on the spot
Official report, on the Florida DBPR website

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.