COOPER'S HAWK WINERY & RESTAURANT - MANDARIN
10601 SAN JOSE BLVD UNIT 300, Jacksonville FL 32257 · 904-717-8400
Last inspected Jul 8, 2026 · 7 visits since December 2024
DEC 24
FEB 25
AUG 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 4 flying insects in dishpit area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found. Observed 4 flying insects in dishpit area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw shell eggs. Also, in walk in freezer raw fish stored over not commercially packaged compound butter. Person in charge began rearranging.
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. Margarine in oil held on time on cook line with no time marking. Person in charge marked appropriately.
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. One employee on duty with training expired 3.2026.
Show the remaining 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans wet nesting in storage area. Person in charge had employee separate.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at server area hand wash sink, wine tasting hand wash sink. Person in charge posted. Also, paper towels missing at main bar hand wash sink person in charge provided.
Utensils in poor condition. Several in use and stored utensils with melted handles, no longer smooth and easily cleanable.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1 by prep line : cut tomato 68°. Cheese 68°. Butter 67°. Cooked vegetable 68°. Sausage 67°. Cooked onions 69°. Cooked pasta 66°. Cooked sweet potatoes 68°. Above make table: stock 55°. Marinara 54°. Sauce 54°. Cheese 53°. Butter 54°. Créme sauce 54°. Cooked squash 54°. Reach in cooler end line : cut tomato 49°. Butter 48°. Drawer Cooler : by griddle: raw chicken 45°. Salmon 47°.
Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to cleaned cups / single service items at bar. Moved by manager
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink dispenser. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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. Establishment Dish machine High Temperature sanitizing at 135°. Three compartment sink set up Quaternary ammonium 300 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 and the time removed from temperature control cannot be determined. Foods prepped about 10:30 am with no time mark: Potatoes, rice, sauce. butters. Marked by manger.
Food-contact surface soiled with food debris, mold-like substance or slime. Black-like substance buildup on in use cutting board. Kitchen.
Bowl or other container with no handle used to dispense food. Bowl as scoop in foods. Moved by manager.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 140°, 155° second time. 202° final cooked temp.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya at 46°. (Overnight temperatures) walk in cooler. Stop sale issued.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee applied garnish to plate of cooked chicken and mushrooms with bare hand contact. Manager intervened.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked mash/hash potatoes at 120°. Placed at about 11 am. Reheated to 175-180 °.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Jambalaya at 46°. (Overnight temperatures) walk in cooler. Stop sale issued.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for high temperature sanitizing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen towel dispenser. Replaced by manger.
Employee with no beard guard/restraint while engaging in food preparation. Food service employees with no beard guard.
In-use tongs stored on equipment door handle between uses. Tongs over equipment handles. Multiple.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager.
Dec 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters. ( Currently being cleaned. )
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign at bar sink. Replaced by manger.
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.