COOPER'S HAWK WINERY AND RESTAURANT
3101 PGA BLVD STE P 201, Palm Beach Gardens FL 33410 · 561 209 8466
Last inspected Mar 11, 2026 · 7 visits since October 2023
MAR 24
AUG 24
OCT 24
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
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. Provided poster and printed during inspection
★ 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--2024019494 | Mar 7, 2024 | May 9, 2024 | $400 |
| 2--2023059217 | Oct 12, 2023 | Nov 20, 2023 | $200 |
Inspection history
7 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line wiped face with hand and after without washing hands employee handle spoon to scoop mustard, discussed with operator employee washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled trash can and after without washing hands and changing gloves employee handled clean and sanitized knife to cut strawberries, discussed with operator employee washed hands and changed gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area on speed rack cooked tomatoes (76F - Cooling) at 10:30 since 9:50 to 76F at 10:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to speed chill.
Handwash sink not accessible for employee use at all times. At cook line 2 hand washing sinks not accessible to employees, sinks water faucets have water hose connection linked to temporary air conditioning units in kitchen, operator unable to disconnect units from hand washing sinks, discussed with operator to remove water connection lines to hand washing sinks to make accessible to employees.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store strainer, discussed with operator who removed strainer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at end of cook line door gaskets soiled, discussed with operator to replace or clean.
Stored food not covered. In reach in freezer bucket of ice cream not covered, discussed with operator who placed lid on container.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 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 (Chlorine 10ppm) fixed to 50 ppm
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- melted butter at cook line; as per operator on time since 10:00 am; label printed amend time marked;
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. Provided poster and printed during inspection
No paper towels or mechanical hand drying device provided at handwash sink at expo line; provided
Oct 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. baked chicken breast (156-162F - Cooking) operator returned to the oven to cook to minimum 165 F;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched pants, put gloves on without washing hands first and started working with food; Operator educated and employee washed hands;
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. breaded chicken (47F - Cold Holding);in drawers at cook line; as per operator food not prepared for portioned today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken (47F - Cold Holding);in drawers at cook line; as per operator food not prepared for portioned today; food out of temperature for more than four hours; See Stop Sale
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 - melted butter at cook line- as per operator on time for 20 minutes; operator printed label to time track food;
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 procedure and operator printed poster;
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket used to carry ice not inverted at ice maker Operator inverted
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs at prep station; stored properly
Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature at prep table Moved to walk-in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); one of the buckets at cook line; operator fixed to 200 ppm
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cashews dip (52F - Cold Holding); in cooler at cook line by dessert unit; cooked asparagus (45F - Cold Holding)in drawers at grill station; foods not prepared or portioned today; foods out of temperature for approximately 30 minutes; food placed in ice;
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); Dishwasher (Chlorine 0ppm) operator was able to fix both dishwashers: temperature at 160 F and Chlorine at 100 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. San marzzano sauce (45-52F - Cooling); lobster soup (44-48F - Cooling) in ice bath in prep area; as per operator food made last night and left to cool in ice bath overnight; ice bath not covering food line of container; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burger (44F - Cold Holding); in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; food left outside; laced in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 89 F Water discarded
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not properly working; food particles unable to be flashed; operator turned off;
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.