COOPER DINER
10076 GRIFFIN ROAD, Cooper City FL 33328
Last inspected Oct 23, 2025 · 10 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
SEP 24
JAN 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Milk with mold-like growth in exterior of bottle cap in reach-in true refrigerator by prep area. Milk has bad spoilage odor. Operator discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066182 | Sep 10, 2024 | Dec 17, 2024 | $400 |
| 2--2019054991 | Oct 14, 2019 | Nov 25, 2019 | $200 |
Inspection history
10 visits, newest first
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cookline cracked raw shell eggs and handled multiple for other orders without washing hands and changing gloves. Reviewed procedures with employee and manager and employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron and had hands on hip before starting f order without washing hands and changing gloves. Reviewed procedures with manager and employee and employee washed hands and put on new gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In ice bath at end of cookline, liquid eggs (48F - Cold Holding). Observed low level of ice around container. Per employee, eggs in container approximately 1 hour. Manager added ice to completely surround eggs. 2) At cookline, LEFT FLIPTOP UPPER - diced tomatoes (44-48F - Cold Holding); shredded cheese (46F - Cold Holding); sliced cheeses (45-47F - Cold Holding); diced ham (46F - Cold Holding). Per employee items not prepared or portioned today - tomatoes and ham in unit overnight; other items in unit from 7:30am. See stop sale for tomato and ham. Manager moved items out of unit to reach in cooler to rechill. 3) At SALAD FLIPTOP UPPER - blue cheese dressing (67F - Cold Holding) LOWER - individual cream cheeses 68F - Cold Holding); milk (67F - Cold Holding). Per employee none prepared or portioned today. Blue cheese dressing in unit overnight. See stop sale. Other items in unit from 7:30am. Employee removed items to walk in cooler to rechill.
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 cannot be determined. Half flat of raw shell eggs at make line missing time mark. Per employee placed on time at approximately 8:45am. Employee added time mark to 12:30pm.
No soap provided at handwash sink. Dispenser at end of cook line almost empty, not adequate amount dispenser. Manager replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage container on shelf next to spices above left end of make line. Employee changed containers and move to under counter shelf.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open glass of water on shelf above left end of make line. Employee switched to styrofoam cup with lid and straw.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at kitchen make line.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose to left of dish area missing vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline lower right fliptop cooler, shredded hash browns 105F at 9:50am (heated cooling 1 hour) to 95F at 10:15am. Based on times and temperatures taken, items removed from will not reach 70F in 2 hours. Manager moved hash browns to walk in freezer to rapid chill.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch and bracelet.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around fan unit in walk in freezer.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued to prepare multiple orders without washing hands and changing gloves. Reviewed proper hand wash procedures with employee and he washed hands and put on new gloves.
No soap provided at handwash sink. At sink by entrance to dining room. Employee refilled soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand sink behind front counter.
Equipment in poor repair. Gasket on left side door of front counter 3 door cooler falling off/damaged.
Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour under prep table in kitchen missing labels. Employee added labels.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw shell eggs without washing hands first. Reviewed with manager and employee proper procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler at end of cook line, container of portioned raw smoked salmon above container of diced cooked chicken. Manager inverted for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cook line left fliptop lower cooler, mashed potatoes (47F - Cold Holding); cooked chicken tenders 46F - Cold Holding); cooked penne pasta (46F - Cold Holding); cooked spaghetti (47F - Cold Holding). Per manager not prepared or portioned today and in unit more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line left fliptop lower cooler, mashed potatoes (47F - Cold Holding); cooked chicken tenders 46F - Cold Holding); cooked penne pasta (46F - Cold Holding); cooked spaghetti (47F - Cold Holding). Per manager not prepared or portioned today and in unit more than 4 hrs. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets at cookline reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Soiled dry wiping cloth in use. Soiled wiping cloth on top of lowboy cooler by edge of flattop unit. Employee removed cloth.
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
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. Dishmachine not properly calibrated. Dish machine at 0ppm chlorine. Establishment using 3 compartment sink to sanitize dishes.
Milk with mold-like growth in exterior of bottle cap in reach-in true refrigerator by prep area. Milk has bad spoilage odor. Operator discarded. See stop sale.
Raw Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs on flip top cutting board at 74F ambient temperature. Eggs held less than 2 hours ago. Operator moved to walk in cooler for quick chill. Corrective Action TakenWarning**
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed raw beef stored over cooked pasta in left flip top cooler in kitchen cook line. Operator removed and placed in different location. 2. Raw shell eggs over cooked beans in right walk-in cooler. Operator rearranged and corrected placement.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Right Walk in cooler : cooked potatoes (44F); shredded cheese (44F). 2. Left walk in cooler; cooked beans (43-44)milk (43- 44F); cut lettuce (44F) Ambient temperature in walk in coolers at 41F. Per operator door was opened for morning prep. Operator placed foods on ice to quick chill
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict served on take out menu not identified as being served raw.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings ( bag) in prep area. Employee removed and placed in appropriate area.
Insect control device installed over food preparation area. Bug zapper installed over clean cooking utensils in prep station. Operator removed.
Light not functioning in dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust behind the flat top in cook-line.
Stored food not covered. Country fried stake on bare shelf inside reach in freezer in cook line. Operator placed inside container
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on flip top table in kitchen. Operator placed in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed sugar container not labeled.. Operator labeled.
Aug 15, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in ladies restroom.
Hole next to exit door in kitchen above paper towels in the right corner.
No handwashing sign provided at a hand sink used by food employees in cook line next to oven.
Single-service articles improperly stored on floor in outside storage room.
Aug 15, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in ladies restroom.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. #1. 4 drawer cooler, ambient temperature 46F under stove in cook line #2. Walk in cooler #2, ambient temperature 44F
Hole next to exit door in kitchen above paper towels in the right corner.
No handwashing sign provided at a hand sink used by food employees in cook line next to oven.
Single-service articles improperly stored on floor in outside storage room.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.