Cooper's Hawk Winery and Restaurant
13671 Olympic Ct, Olympic Ct, Fort Myers, FL 33912 · Permanent Food Service · License 4607593
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 29 routine inspection3 high priority (2 fixed by the Jul 30 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
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 30, 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 29, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed cooked vegetables tortillas soup with 2:30pm discard for 4 hours, at inspection soup is at 5 hours and marked for discard. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler middle cook line across from broiler:; blue cheese crumbles (52°F - Cold Holding); raw fish (46°F - Cold Holding); raw beef (56°F - Cold Holding); cooked pasta (48°F - Cold Holding) for 2 hours after line turnover per operator. Operator iced and all moved room to walk-in cooler for rapid cooling.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Observed cooked vegetables tortillas soup with 2:30pm discard for 4 hours, at inspection soup is at 5 hours and marked for discard. See stop sale
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method.
Raw shrimp and raw breaded chicken packed dense in covered containers. Operator added ice for more rapid cooling.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
In middle of cook line broiler. Operator removed.
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.
- Stop sale
- An order that the food can’t be sold or served.