The Hawk
5614 Fishhawk Crossing Blvd, Lithia, FL 33547 · Permanent Food Service · License 3917993
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 Aug 11 routine inspection5 high priority (3 fixed by the Aug 20 follow-up, 2 fixed on the spot), 2 intermediate, 2 basic-23
- Safety score77
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 visitAug 20, 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 visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Server station butter packets (78°F - Cold Holding). Discussed with operator to hold in cooler of add to Time As A Public Health Control plan.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler cream cheese (45°F - Cold Holding); shredded cheddar (44°F - Cold Holding); ham (44°F - Cold Holding). Manager adjusted thermostat and cooler temp mozzarella (43°F - Cold Holding); cream cheese (43°F - Cold Holding); shredded cheddar (43°F - Cold Holding); ham (43°F - Cold Holding). Server station: butter packets (78°F - Cold Holding), stop sale issued,
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked shelled eggs then handled fryer basket and cooking utensils without changing gloves or washing hands. Coached employee, and they changed their gloves and washed their hands.
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. Dish machine tested 0ppm chlorine. Primer gear was stuck and unable to dispense sanitizer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle of sanitizer on top of make line. Employee removed
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For shelled eggs
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink not operating due to a leak and clog in drain.
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook on cook line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand wash sign at hand sink by prep sink
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.