COOPER'S HAWK WINERY AND RESTAURANT
13671 OLYMPIC CT, Fort Myers FL 33912 · 239-791-3636
Last inspected Jul 30, 2026 · 10 visits since September 2023
AUG 24
NOV 24
JUL 25
MAR 26
JUL 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler middle cook line across from broiler:; blue cheese crumbles (52F - Cold Holding); raw fish (46F - Cold Holding); raw beef (56F - Cold Holding); cooked pasta (48F - Cold Holding) for 2 hours after line turnover per operator. Operator iced and all moved room to walk-in cooler for rapid cooling.
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
Food being cooled by nonapproved method. Raw shrimp and raw breaded chicken packed dense in covered containers. Operator added ice for more rapid cooling.
In-use tongs stored on equipment door handle between uses. In middle of cook line broiler. Operator removed.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked ground beef 50F cold hold less than 4 hours. Operator double panned foods with ice. Observed tomato sauce 53F cold hold, rice 49F cold hold, gnocchi 49F cold hold, cream sauce 50F cold hold more than 4 hours. Stop Sale. Operator discarded foods and called technician.
Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by dish rack. Operator removed dish rack.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at cook line entrance. Operator fixed dispenser.
Employee with soiled apron. Cook put on new apron.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Partially blocked by garbage cans in front. Operator cleared sink fully for proper use
Carbon dioxide/helium tanks not adequately secured. Two in back hallway of restaurant. Operator chained tanks.
Single-service articles improperly stored. Uncovered coffee filters on coffee machine. Operator placed in storage bag.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at entrance to prep area in back of restaurant. Operator replaced, quaternary 200ppm.
Nov 21, 2024Inspection 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 ▾
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. Dishwasher Bar (Chlorine 0ppm) after running three times. Operator replaced chlorine, 50ppm.
Food being cooled by nonapproved method. Observed cooked mixed vegetables cooling in walk-in cooler in large, dense, plastic container, covered. Spoke with operator regarding proper cooling techniques and emailed handout.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In corner of dry storage, ceiling vents with dust.
Cutting board has cut marks and is no longer cleanable. Colored cut boards on cook line.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw.
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher main (Temperature 152F) after running 3 times. Operator set up manual sanitation in triple sink and called technician.
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. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F - Cold Holding); cut tomatoes (46F - Cold Holding); mozzarella (48F - Cold Holding); cooked pork sausage (46F - Cold Holding); cooked mixed vegetables (48F - Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F - Cold Holding); cut tomatoes salsa (51F - Cold Holding); cream sauce with horseradish (49F - Cold Holding); white cheddar (48F - Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding); sliced cheese (54F - Cold Holding); blue cheese crumbles (49F - Cold Holding) for 4.5 hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F - Cold Holding); cut tomatoes (46F - Cold Holding); mozzarella (48F - Cold Holding); cooked pork sausage (46F - Cold Holding); cooked mixed vegetables (48F - Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F - Cold Holding); cut tomatoes salsa (51F - Cold Holding); cream sauce with horseradish (49F - Cold Holding); white cheddar (48F - Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (48F - Cold Holding); sliced cheese (54F - Cold Holding); blue cheese crumbles (49F - Cold Holding) for 4.5 hours per operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In main walk-in cooler vent covers with dust accumulation.
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Far left top part reach in cooler cook line: housemade buttermilk ranch (50F - Cold Holding); housemade horseradish with cream (48F - cold holding ); chopped tomatoes salsa (49F - Cold Holding); buttermilk cilantro (50F - Cold Holding); cheddar cheese (53F - Cold Holding) Middle top part reach-in cooler cook line: wasabi butter (53F - Cold Holding); sliced assorted cheese (51F - Cold Holding); cooked onions (51F - Cold Holding); cooked onion sauce (48F - Cold Holding); blue cheese crumbles (51F - Cold Holding); housemade buttermilk ranch (53F - Cold Holding); butter and herbs (52F - Cold Holding) Far right bottom part reach-in cooler cook line: raw egg whites (59F - Cold Holding); raw shrimp (59F - Cold Holding); housemade tomato sauce (54F - Cold Holding); cooked pasta (52F - Cold Holding); cooked potatoes (54F - Cold Holding); cut tomatoes (52F - Cold Holding); buttermilk cream sauce (50F - Cold Holding); soft cheese (53F - Cold Holding); butter (50F - Cold Holding); butter and herbs (53F - Cold Holding); cooked onions (57F - Cold Holding); raw panchetta (58F - Cold Holding) Per operator all food store six or more hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far left top part reach in cooler cook line: housemade buttermilk ranch (50F - Cold Holding); housemade horseradish with cream (48F - cold holding); chopped tomatoes salsa (49F - Cold Holding); buttermilk cilantro (50F - Cold Holding); cheddar cheese (53F - Cold Holding) Middle top part reach-in cooler cook line: wasabi butter (53F - Cold Holding); sliced assorted cheese (51F - Cold Holding); cooked onions (51F - Cold Holding); cooked onion sauce (48F - Cold Holding); blue cheese crumbles (51F - Cold Holding); housemade buttermilk ranch (53F - Cold Holding); butter and herbs (52F - Cold Holding) Far right bottom part reach-in cooler cook line: raw egg whites (59F - Cold Holding); raw shrimp (59F - Cold Holding); housemade tomato sauce (54F - Cold Holding); cooked pasta (52F - Cold Holding); cooked potatoes (54F - Cold Holding); cut tomatoes (52F - Cold Holding); buttermilk cream sauce (50F - Cold Holding); soft cheese (53F - Cold Holding); butter (50F - Cold Holding); butter and herbs (53F - Cold Holding); cooked onions (57F - Cold Holding); raw panchetta (58F - Cold Holding) Per operator all food store six or more hours.
Handwash sink not accessible for employee use at all times. Prep area middle handwash sink, cook line far left blocked with trash cans. Operator cleared both sinks for use.
Insect control device over hanging over food/food preparation area/food-contact equipment in pastry prep station main kitchen.
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.