COOPERS HAWK WINERY AND RESTAURANT
4850 BIG ISLAND DR STE 3, Jacksonville FL 32246 · 904-559-4999
Last inspected Jul 9, 2026 · 12 visits since September 2023
NOV 24
MAR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed near soda machine on front service line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two pans of cooked short ribs (49-51F - Cooling), stored in metal full size pans on speed rack in walk in cooler from over night with no additional preparation done today as per manager. Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two pans of cooked short ribs (49-51F - Cooling), stored in metal full size pans on speed rack in walk in cooler from over night with no additional preparation done today as per manager. Stop sale issued. one gallon open milk, 1 can whip cream, 1 pan portioned butter (52-54F - Cold Holding), all stored at wait station reach in cooler from over night. Door was left slightly open for more than 4 hrs as per manager verified. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (55-57F - Cold Holding), stored on front cook line reach in cooler from this morning. Door was left slightly open. Manager closed door of reach in cooler. one gallon open milk, 1 can whip cream, 1 pan portioned butter (52-54F - Cold Holding), all stored at wait station reach in cooler from over night. Door was left slightly open for more than 4 hrs as per manager verified. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two pans of cooked short ribs (49-51F - Cooling), stored in metal full size pans on speed rack in walk in cooler from over night with no additional preparation done today as per manager. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at clean dry storage area stained. Manager removed
Cutting board has cut marks and is no longer cleanable. White cutting board at clean storage with excessive cut marks. Manager removed from service
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with bracelet on wrist preparing food
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored in direct contact in sauce in reach in cooler on cook line. Moved by manager.
Old labels stuck to food containers after cleaning. Old label on clean pans on clean storage rack. Manager removed old label
Wiping cloth sanitizing solution stored on the floor. Multiple in use sanitizer buckets with solution stored on floor in kitchen area. Employee properly stored all buckets
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 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. Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink. Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at dry storage rack stained
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no measuring device. Inspector uses state issued measuring device to take temperature
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Right side hand wash sink on cook line not dispensing. Manager fixed
Employee with no beard guard/restraint while engaging in food preparation. Cook employee with facial beard on cook line preparing food with no beard guard
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer fan
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler drawer on far right side of cook line under stove top soiled with food debris
Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung at mop sink
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
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. Observed employees prepping and grab a handful of seasoning with barehand hand and that food was not being heated to a minimum of 145F. Operator discussed,with employee, and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stuffed bleu cheese olives (47F - Cold Holding); half and half (50F - Cold Holding) in reach-in cooler in bar area. Items have been in cooler overnight and staff unsure when reach-in cooler and tics foods went out of temp. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed bleu cheese olives (47F - Cold Holding); half and half (50F - Cold Holding) in reach-in cooler in bar area. Items have been in cooler overnight and staff unsure when reach-in cooler and tics foods went out of temp. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple portable cutting boards on cook line soiled/ stained. Also, ice chute and surrounding area in large ice machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line near the stove. Operator replenished paper towels at hand wash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink outside of warewashing area. Operator turned hot water on from below hand wash sink.
Bowl or other container with no handle used to dispense food. Paper cup without handle used to dispense pepper in container on front service line. Employee removed cup.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler in bar area where half and half, bleu cheese olives and whipped cream area held unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed standing water in bottom of cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belonging on container of oil in prep area. Operator removed bag belonging to employee.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in warewashing and stacked glasses in bar area and in front service line area unable to properly air dry.
Equipment or utensils not designed or constructed in a durable manner. Observed multiple red handled spatulas in prep area melted/ chipped/ in disrepair.
Floor tiles missing and/or in disrepair. Observed Floor coating/ floor tile in warewashing in disrepair/ chipped.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer around fan area, on shelf below fan area, and on floor.
Open dumpster lid. Lid open on dumpster at side of building.
Working containers of food removed from original container not identified by common name. Observed two containers on front service line containing white substance that has been removed from original packaging. Employee labeled containers of salt and sugar.
Mar 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 52°. (Overnight temperatures) walk in cooler. Lobster bisque 54°. (Overnight temperatures) walk in cooler.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled pans then handled clean cutting boards without washing hands in between. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 52°. (Overnight temperatures) walk in cooler. Lobster bisque 54°. (Overnight temperatures) walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46°, drawer cooler. Raw shrimp 46°. Drawer cooler. Placed about 45 mins ago. Items iced down.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Mash potatoes at 133°, time held, showing hold time of 6 hours. Reviewed with manager limits of time hold to be 4 hrs. Manager Marked correct timing.
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. Bowl of tomato basil in reach in cooler / make table with no time mark. Per Person In Charge. Made few mins ago. Marked by manger.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lobster bisque 52°. (Overnight temperatures) walk in cooler. Lobster bisque 54°. (Overnight temperatures) walk in cooler. Large, deep quantities (4 gallons each.) covered during cooling. Plastic containers.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water sanitizing test device available.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware polished by employees without waring gloves and touching food contact ends. Manager intervened.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on prep shelf. Kitchen. Moved by manager.
Floor area(s) covered with standing water. Standing water on floor. Walk in cooler.
Water leaking from pipe and/or faucet/handle. Leaking pipe at Three compartment sink spray faucet.
Nov 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
P4 Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using phone on cook line and return to preparing food without washing handsriority: High Priority
Priority: High Priority Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer employee handling soiled equipment’s and then handling clean equipment without washing hands
Priority: High Priority Observed: Toxic substance/chemical improperly stored. Can of butane chemical stored over prep table on cook line next to dry seasons. Moved by manager. Spray bottle with sanitizer stored at bar area next to clean plates. Employee removed **Admin Complaint**
Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Left hand wash sink on cook line and in prep area with no paper towel. Manager provided paper towel
Priority: Intermediate Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager George Weigel with expired certificate 10-24-24
Priority: Intermediate Observed: Presetting of unwrapped silverware and/or tableware outdoors. Observed employee removing preset tableware from out door patio area that is not fully enclosed. Operator had questions on reference text not stating allowed in only fully enclosed dining area but mentioned in Food code something else Reference: 4-904.13 FC: (A) Except as specified in Paragraph (B) of this section, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset tableware may be exposed if: (1) Unused settings are removed when a consumer is seated; or (2) Settings not removed when a consumer is seated are cleaned and sanitized before further use
Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Clean equipments place on shelf wet nesting
Priority: Basic Observed: Old labels stuck to food containers after cleaning. Old labels on clean equipments
Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. Three compartment sink handle leaking
Oct 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed near soda machine on front service line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp, raw scallops, raw salmon, house made wasabi cream sauce (56F-62F - Cold Holding) in flip top reach-in cooler across from grill. Operator stated she took temps this morning when she arrived and all temps below 43F. Operator observed the reach-in cooler tripped breaker/ outlet. Operator iced some foods and removed other foods to a nearby cooler to chill. Reset outlet. Retested temp at end of inspection and multiple foods were 5-6 degrees colder.
Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to container of chocolate sauce on front service line. Operator removed spray bottle of sanitizer to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple green portable cutting boards, and cutting boards at reach-in coolers on cook line soiled/ stained. Also, soda gun in front station of bar soiled. Employee cleaned soda gun during this inspection.
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store bowl. Operator removed bowl to properly store.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at closed end of cook line and in prep area near slicer. Employee replenished paper towels at both hand wash sinks
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice bin at large ice machine across from walk-in-cooler soiled. Also, back interior of ice machine at soda dispensing machine at front service line soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door, ceiling shelving and boxes in walk in freezer. Operator stated they have called to have serviced and working on getting it repaired.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on meat/ seafood walk-in-cooler soiled.
Presetting of unwrapped silverware and/or tableware outdoors. Tables on patio area set with unwrapped silverware on plates.
Dec 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored in front service area and wine bar area. Operator labeled spray bottles of window cleaner.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin on front service line at soda dispensing machine soiled. Also, ice deflector plate and ice bin of large ice machine soiled.
Employee with no beard guard/restraint while engaging in food preparation. Multiple employees without beard guards prepping food. Employees put beard guards on during this inspection.
Floor tiles missing and/or in disrepair. Floor in warewashing area chipped/ cracked/ in disrepair
Raw fruits/vegetables not washed prior to preparation. Cut Avocados not washed prior to preparation. Observed sticker still adhered to cut avocados on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in ice cream freezer in prep area soiled.
Oct 9, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags, clothing by prep area. Moved by manager.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Floor area(s) covered with standing water. Standing water on floor. Walk in cooler. Kitchen. Cleaned by manager.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled around nozzles located on service line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusty air vents at entrance of kitchen near ware washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at entrance of cook line. Employee removed and stored properly.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in walk-in not properly identified and segregated from food to be served to the public. Chef removed and discarded from walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in coolers door gaskets soiled.
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.