COOPERS HAWK WINERY AND RESTAURANT
4110 W BOY SCOUT BLVD, Tampa FL 33607 · 813-873-9463
Last inspected Apr 3, 2026 · 6 visits since October 2023
APR 24
AUG 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 16 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 cooked chicken (46 - Cold Holding) on cookline reachin cooler Corrective action observed employee place in walk-in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of scallop 58 F stored in walk-in cooler. Employee states that scallops were stored on prep table to be portioned, and just moved back to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of mashed potato (124F - Hot Holding) and a small container of lime butter (113F - Hot Holding) stored in hot box at prep kitchen. Operator moved to oven to reheat.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary Ammonium sanitizer tested 500+ppm in three-compartments sink. Operator diluted with water and tested 200ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Show the remaining 3 findings ▾
Handwash sink not accessible for employee use at all times. A utility cart stored in front of the handwash sink at prep kitchen. Operator moved away from handwash sink.
In-use tongs stored on equipment door handle between uses. Removed.
Wiping cloth sanitizing solution stored on the floor. At prep kitchen and at bar. Operator double bucketed.
Oct 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 500+ppm quaternary ammonia in three-compartments sink at bar. Operator diluted with water and test 300ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At bar.
Handwash sink not accessible for employee use at all times. Handwash sink at cook line by kitchen entrance blocked by a trash can. Operator relocated trash can away from sink.
Cutting board has cut marks and is no longer cleanable. On reach-in cooler next to grill at pantry station.
Floor area(s) covered with standing water. Under handwash sink at dish machine area and under food storage shelves in dry food storage room.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia tested 500+ppm in three-compartments sink at bar. Operator sent employee to reset sanitizer at time of inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar employee did not test sanitizer in three-compartments sink after set up.
Equipment in poor repair. Ran small dish machine, tested 0ppm chlorine. No ware washing in this dish machine at time of inspection.
Floor area(s) covered with standing water. At dish machine area and under clean food containers storage shelves.
In-use tongs stored on equipment door handle between uses. At cook line. Operator removed tong from handle.
No handwashing sign provided at a hand sink used by food employees. At cook line. Operator posted a sign at time of inspection.
Water leaking from pipe under dish machine.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46 - Cold Holding) on cookline reachin cooler Corrective action observed employee place in walk-in cooler
Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink on cookline Corrected observed employee remove cart
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected-observed employee discard
Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor Corrected -observed employee remove
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cookline equipment Corrected -observed employee remove
No handwashing sign provided at a hand sink used by food employees. Corrected -observed employee post
Single-service articles improperly stored. Observed a box of save a days stored do floor in dry storage area Corrected observed employee place on storage shelf
Time/temperature control for safety food thawed in an improper manner. Observed raw steak thawing in 2-compartment sink on prep line Corrected observed employee move to walk-in cooler
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor Corrected observed employee place on two buckets
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw shrimp (47F - Cold Holding) in reachin cooler under grill top Observed employee place on ice
Handwash sink used for purposes other than handwashing. Observed employee dump corn down hand sink Observed employee clean hand sink
Spray bottle containing toxic substance not labeled. Observed 2 spray bottles filled with clear sanitizer not labeled on server stand in lobby Corrected -observed employee label
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not inverted on storage shelf in dish area
Floor area(s) covered with standing water. Observed on floor on cookline Corrected observed employee dry mop floor
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reachin freezer in back prep area
In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on oven handles on cookline Corrected observed employee remove
In-use wet wiping cloth/towel used under cutting board. Observed winder cutting board on back prep table Corrected -observed employee remove
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cookline
Old labels stuck to food containers after cleaning. Observed on clean dish on storage shelf
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water on at 2-compartment prep sink Corrected observed employee place under cold running water
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table in back kitchen Corrected -observed employee remove
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cooks line drinking and returning to work with no glove changing nor hand washing, corrected action taken inspector discussed with manager proper hand washing and glove changing.
Handwash sink not accessible for employee use at all times. Bucket and boxes, corrected, employee removed items during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at bar area. Corrected, employee replaced paper towels during inspection.
No soap provided at handwash sink. Unable dispense soap at employee hand wash sink at bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened containers of milk and cream opened over 24 hrs not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep, corrected, employee discarded drink during inspection.
Food not stored at least 6 inches off of the floor. Raw beef stored in protein cooler not 6 inches off the floor.
Wet wiping cloth not stored in sanitizing solution between uses.
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.