COOPER'S HAWK WINERY & RESTAURANT
1822 POINTE BOULEVARD, Dania Beach FL 33004 · 754-220-0888
Last inspected Feb 5, 2026 · 8 visits since April 2024
JUN 24
OCT 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler at the end of line. Tomato sauce 44F. Operator supplied ice bath.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale. In dry storage, two cans of peppers dented. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, smoked salmon dip, stored over ready to eat deserts. Operator moved smoked salmon dip to bottom shelf.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed. Old license posted. Operator posted new license
Sep 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line from left Fourth flip top - blue cheese (57F - Cold Holding); roasted tomatoes (46F - Cold Holding); pico de gallo (49F - Cold Holding); Garlic butter (47F-Cold Holding). Per employee not prepared or portioned today. Items placed in unit at 11:00am. Employee and manager removed items to walk in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in employee women's restroom. Manager provided paper towels.
Covered waste receptacle not provided in women's bathroom. Toilet receptacle not covered and full in women's employee restroom.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- metallic food containers stacked wet, employee removed from piles.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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 on cut tomato relish, held under 4 hours ago. Operator place time mark on container with tomato relish
No proof provided that food some employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Carbon dioxide/helium tanks not adequately secured in employee locker room area.
Cutting board has cut marks and is no longer cleanable in cook line.
Floor soiled/has accumulation of grease build up under table in prep area. Floor cleaned during inspection.
Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved to sanitizer solution
Jun 6, 2024Inspection 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. Observed cooler at the end of line. Tomato sauce 44F. Operator supplied ice bath.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed hose until vacuum breaker is purchased.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed bar glass washer not sanitizing. Operator will utilize main machine until corrected.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer on site unable to measure hot water temperature, no thermo labels on site.
Equipment and utensils not properly air-dried - wet nesting. Several metallic containers and food costa Jed wet in clean equipment storage rack by dish ware area.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Broiled station; garlic butter (51F - Cold Holding); sliced yellow cheese (60F - Cold Holding). Observed food stored over the rim line, per manager food held less than 4 hours, employee moved food out of temperature to walk in cooler for a quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer on site unable to measure hot water temperature, no thermo labels on site.
Equipment and utensils not properly air-dried - wet nesting. Several metallic containers and food costa Jed wet in clean equipment storage rack by dish ware area.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed tuna and angus beef steak
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.