Cooper's Hawk

28963 State Rd 56, Wesley Chapel, FL 33543 · Permanent Food Service · License 6113922

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
5 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 5 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

12 violations found

First visitOct 27, 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.
12 violations found:
- 5 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  butter (58°F - Cold Holding at 12:08, placed at 11:30, retemp 55°F at 1:26 ); sun-dried tomatoes (58°F - Cold Holding at 12:08, placed at 11:30, retemp 36°F at 1:26); diced tomatoes (45°F - Cold Holding at 12:08, placed 11:30, retemp 42°F at 1:26) Operators placed diced tomatoes and sun-dried tomatoes in cooler to bring temperature down.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  lemon butter (125°F - Hot Holding at 12:12, placed at 9:24, retemp 142°F at 1:24) Operators placed butter back on stove to reheat to 165 and then placed back in hot holding unit.
- Code 12, Handwashing and hygienic practices: Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee sneezed and then went to stir soup being cooked. I stopped employee and asked him to wash hands before starting food prep. He washed his hands.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer bucket on top of prep table next to steam table and containers of buns.
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.
  Operator has time as a public health document but it was not filled out. Manager filled it out
  Fixed on the spot
- 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. Amelia, Krystal, Caleb, and Jesus have expired training. Discussed with management
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers of cooking wine not labeled. Manager placed labeled.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Meat on rack in middle of prep area. Operator stated they were thawing from the freezer. We discussed correct thawing methods. Operator brought meat to refrigerator to continue thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed employee pouring soup into container that was on a pan in the floor. Employee replaced pan with 6in rack.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Multiple employees without beard guards in food prep. They placed on guards.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Square Green cutting board in prep area. Discussed replacing with manager.
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.
Stop sale: An order that the food can’t be sold or served.