COOPER'S HAWK WINERY & RESTAURANT
8005 INTERNATIONAL DR, Orlando FL 32819 · 407.956.3400
Last inspected May 27, 2026 · 8 visits since August 2023
MAY 24
SEP 24
MAR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Two Live, small flying insects in dry food storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of broiler
Bowl or other container with no handle used to dispense food. Bowl in raw tuna, operator removed
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer for ice cream on cooks line, operator removed products from reach in freezer and removed all ice
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of flat top on cooks line
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 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 and the time removed from temperature control cannot be determined. Pesto had a 4 day mark on it, instead of 4 hour time mark
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on back prep area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters on expo line not protected
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top shelf of cooks line
Employee with no beard guard/restraint while engaging in food preparation. Employee slicing lemons on expo line
Equipment and utensils not properly air-dried - wet nesting. In dish machine area
Floor area(s) covered with standing water. Behind pasta cooker on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 98F on cooks line, operator discarded
Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 ovens in back prep area
Light shield damaged/in disrepair. In dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior trash cans in dish area soiled Nozzles on dish machine soiled
Wall soiled with accumulated grease, food debris, and/or dust. In back prep area
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 8 high priority.
8 High priority2 Intermediate6 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Server grating Parmesan cheese using bare hands.
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.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw shrimp without glove change
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Over 4 hours Cooked potatoes (57F - Cooling) Coleslaw (50F - Cooling); Mashed potatoes (58F - cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours butter (67F - Cold Holding); cut lettuce (50F - Cold Holding); beef (50F - Cold Holding); burger (47F - Cold Holding); 90 minutes later butter (35F - Cold Holding); cut lettuce (40F Cold Holding); beef (50F - Cold Holding); burger (47F - Cold Holding);
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. Butter at expo station.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. More than 4 hours Mashed Potatoes (65F - Ambient Cooling) 90 minutes late Mashed Potatoes (58F - Ambient Cooling)
Toxic substance/chemical improperly stored at bar hand wash sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers placed in walk-in cooler covered and overfilled.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep line Soiled meat slicer on prep line Floor mixer soiled on prep line Robo coupe soiled on prep line Soda nozzles at bar soiled.
Cutting board has cut marks and is no longer cleanable on prep line
Equipment and utensils not properly air-dried - wet nesting. Bar and dry and bar
Equipment in poor repair. Glass dishwasher not operational
Stored food not covered in walk-in cooler on Chicken, broccoli speed racks uncovered Brussels sprouts in bin uncovered
Unwashed fruits/vegetables stored with ready-to-eat food. Shallots and dressing containers over cut Brussel sprouts
Water draining onto floor surface from dish machine
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans in dry storage. See stop sale. One Can of cannelloni beans in dry stock room dented on the seam
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken behind raw shrimp in under counter drawer on cooks line
Two live, small flying insects in dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on pantry station on cooks line Dicer on frontline soiled by soup station
Carbon dioxide/helium tanks not adequately secured.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar area.
Single-service articles not stored inverted or protected from contamination. Temp Picks on cooks line
May 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Turkey burger behind raw salmon on under counter drawer across from the grill
Two Live, small flying insects in dry food storage area.
In-use tongs stored on equipment door handle between uses. On charbroiler handle on cooks line
Several Cutting board has cut marks and is no longer cleanable on cooks line
Two Light not functioning on hood system
Wet mop not stored in a manner to allow the mop to dry. In electrical room
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground Turkey and raw ground sausage over shrimp in walk in cooler
Toxic substance/chemical improperly stored. Espresso cleaning tablets on top of espresso machine
Microwave missing fan guard cover/splatter shield. Pantry station on cooks line
Spray bottle blue containing toxic substance not labeled at host stand
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Front tasting bar
Cutting board has cut marks and is no longer cleanable pantry station on cooks line.
Holes in wall by ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of salamander over fryers on cooks line
Two Light not functioning. Hood system over salamander on cooks line by sautee station
Working containers of food removed from original container not identified by common name. Salt container on expo line
Aug 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 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. Side bar at tasting area. Manager instructed staff to not use until serviced.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave door on cook line. Tea urn at sever station Tea machine
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles and lights over prep.
Cutting board has cut marks and is no longer cleanable. Green cutting board at line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mounted holder for can opener
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. To go container on cook line
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.