COOPER'S HAWK WINERY AND RESTAURANT
4473 LYON'S ROAD, BUILDING K, Coconut Creek FL 33073 · 954-861-4699
Last inspected Jun 2, 2026 · 11 visits since August 2023
FEB 25
JUN 25
SEP 25
FEB 26
JUN 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen with no hot water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020013241 | Feb 26, 2020 | Jun 30, 2020 | $200 |
Inspection history
11 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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. Glass washer in kitchen reading 0 ppm. Chef primed and fixed glass washer to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic with butter (45F - Cold Holding); chicken (45F - Cold Holding); butter (45F - Cold Holding) in two draw cooler at cook line. Chef said items were prepared today and put ice on it and lowered the setting
Water leaking from pipe and/or faucet/handle. Leaking pipe on dishwasher
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Olive with blue cheese; (47F - Cold Holding) at front bar left on counter, barmaid put back in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (120F - Hot Holding) on steam table double panned. Chef reheated beef tp 171°f
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0 ppm quaternary compound. Chef emptied and refilled with quaternary solution at 200 ppm
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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. Glass washer by dishwasher chlorine ppm at zero. Chef replaced chlorine sanitizer bottle and primed to 100 ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink with quaternary sanitizer at approximately 500 ppm. Manager diluted mixture to 200 ppm
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen block by a skid of glass trays. Chef moved trays
No soap provided at handwash sink. No handwashing soap at handwashing sink at front bar. Employee filled soap.
Equipment and utensils not properly air-dried - wet nesting. Pots being washed not being air dried stacked wet.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle in food on the cook line. Chef removed scoop
Working containers of food removed from original container not identified by common name. Season flour containers in dry storage not labeled. Employee labeled flour.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat cooked beef. Chef moved beef and bacon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top Six draw cooler on cookline at chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked meat sauce (45F - Cold Holding) chef stated items were stocked less than three hours. Chef placed all items on ice, 65 minutes later cut tomatoes (39F - Cold Holding); cooked meat sauce (39F - Cold Holding)
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw fish still in reduced oxygen package, chef said it was thawed today, and removed from packaging
Food stored on floor. Two boxes of steak and a box of fish on the floor in the walk in freezer. Chef picked up and placed on shelf
Feb 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at chicken (44F - Cold Holding); pasta (50F - Cold Holding), chef iced up items,chicken 3 hours on line
Handwash sink not accessible for employee use at all times. Racks of clean glasses in front of handwashing sink in dishwasher are? Chef removed
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser did not function. Chef fixed paper towels dispenser to function correctly
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Employee placed dirty dishes in washer and then started to remove clean dishes without washing hands. Employee rewashed dishes then washed hands to remove clean dishes
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen with no hot water.
Unwashed fruits/vegetables stored with ready-to-eat food.avocados with stickers on the cook line. Chef removed avocados had avocados stickers removed washed and then cut
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Glass washer in kitchen chlorine ppm at zero.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quay at zero. Chef emptied and refilled to 200 ppm quaternary
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.six draw flip top cooler on cook line at. cut tomatoes (47F - Cold Holding); tomatoes salsa (47F - Cold Holding); cheese (48F - Cold Holding) Second Four draw flip top cooler on cook line at steak (48F - Cold Holding); burgers (48F - Cold Holding); steak (49F - Cold Holding); pork (51F - Cold Holding) Four draw flip top salad area cooler at cooked chicken (51F - Cold Holding); goat cheese (50F - Cold Holding); feta (50F - Cold Holding); cheese (50F - Cold Holding) Meats were topped with ice chicken and steak moved to walk in cooler and maintenance was call for service.
Water leaking from pipe and/or faucet/handle. Pipe leaking on dishwasher
Working containers of food removed from original container not identified by common name. Flour not labeled
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 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. Glas washer at 0 ppm, chef changed chlorine bottles and primed to 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two draw cooler on cook line at chicken (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooleron cook line at chicken (48F - Cold Holding) See stop sale Two draw flip top cooler on the line has tomato at 51° Chef stated tomato was cut approximately one hour ago Maintenance person fixed cooler ambient air 38°, All items removed and a call for maintenance person
Spray bottle containing toxic substance not labeled. Bottle with chemicals not labeled. Chef labeled bottles
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front counter at wait station and kitchen Manager posted hand wash sign in kitchen and wait area
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. Observed one dented can of crushed pineapple, 6.7lbs. Operator voluntarily discarded.
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. Glass washers at bar area and ware washing area tested at 0ppm chlorine. Tested for temperature at less than 160°F. Operator called for service
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building through back door. Move to expo line and handle glasses and plate food by handling clean utensils without first washing hands. Discussed with operator. Operator instructed employee to wash hands and remove utensils to ware washing area
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over cooked pork loin in the walk in cooler. Operator placed cooked pork loin over raw bacon.
Handwash sink used for purposes other than handwashing. Observed Hand wash sink hooked to portable ac, blocked, and draining into the sink in the kitchen near the food prep table. Operator disconnected ac and removed. Observed employee using cook line hand wash sink as dump sink for condensation bucket of cook line portable ac unit. Discussed proper use of hand wash sinks with operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Main dish washes using hot water sanitizer. Operator unable to provide measuring device
Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of blue chemical. Operator labeled "glass cleaner" during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on cook line with clean utensils and wares. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top shelf next to clean wares on cook line. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at the steam table stored in water 110F. Operator removed water.
Raw fruits/vegetables not washed prior to preparation. Observed employee gather unwashed lettuce from walk in cooler and proceed to prepare lettuce without washing. Operator instructed employee to wash lettuce and replace equipment
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in the kitchen next to cutting on the food prep table.
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.