Coopers Hawk Winery and Restaurant
4110 W Boy Scout Blvd, Tampa, FL 33607 · Permanent Food Service · License 3917217
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection3 high priority (1 fixed by the Oct 15 follow-up, 2 fixed on the spot, 1 repeat), 2 basic-13
- Safety score87
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 visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach-in cooler by fryers on cook line Cold Holding: cooked chicken 70°F, shredded mozzarella 72°F, shredded cabbage 72°F, cooked beef 70°F. Operator temped items at 40-41°F around 3 hours ago, all time/temperature control for safety food has been voluntarily discarded at time of inspection.
Fixed on the spotRepeat violation
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 and the time removed from temperature control can be determined.
Whipped butter on expo line. Operator time marked at time of inspection.
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. Ran dish machine multiple times, tested 0ppm. Operator replaced sanitizer, re prime dish machine and tested 100ppm.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On lower oven handle. Operator removed tongs.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At dish machine area.
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.