Cooper's Hawk Winery & Restaurant
529 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5813421
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 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic (2 repeats)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 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.
10 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.
small sauce table next to grill (); beef broth (47°F - Cold Holding); shrimp broth (49°F - Cold Holding); cream sauce (49°F - Cold Holding); butter (52°F - Cold Holding); pasta (52°F - Cold Holding) Make table the one facing the fryer bottom part ; cut cabbage (46°F - Cold Holding); egg rolls (48°F - Cold Holding); butter (48°F - Cold Holding); feta cheese (48°F - Cold Holding) Operator moved all the food to the walk-in cooler to cool down after stated the last temperature was 36 3 hours ago ,some food get down 2 degrees before finishing my inspection and the sauce down to 41f.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed Dish person handled dirty dishes then proceeded to clean dishes without hand wash . Observed employee at cook line touched trash can they handing food without hand wash .
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink . Operator added it while conducting my inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
The cutting board make table kitchen area all of them .
Basic6
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cutting Mushroom cut before washed at cook line . Employee take it to the back washed then cut .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
4 tongs stored on oven handle. Operator moved it to dish area to washed .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Broken Green lids used to covered food at the walk-in cooler .
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer buckets stored on floor at the kitchen. Operator double the bucket.
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
Mushroom box used to stored mushroom after washed . Operator washed the mushroom again and moved it to clean container.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.