COOPER'S HAWK
13671 OLYMPIC CT · FORT MYERS · Lee County · FL 33912
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
4 full violation description(s) documented by the inspector during this visit.
High Priority 2
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Far left top part reach in cooler cook line: housemade buttermilk ranch (50F – Cold Holding); housemade horseradish with cream (48F – cold holding ); chopped tomatoes salsa (49F – Cold Holding); buttermilk cilantro (50F – Cold Holding); cheddar cheese (53F – Cold Holding) Middle top part reach-in cooler cook line: wasabi butter (53F – Cold Holding); sliced assorted cheese (51F – Cold Holding); cooked onions (51F – Cold Holding); cooked onion sauce (48F – Cold Holding); blue cheese crumbles (51F – Cold Holding); housemade buttermilk ranch (53F – Cold Holding); butter and herbs (52F – Cold Holding) Far right bottom part reach-in cooler cook line: raw egg whites (59F – Cold Holding); raw shrimp (59F – Cold Holding); housemade tomato sauce (54F – Cold Holding); cooked pasta (52F – Cold Holding); cooked potatoes (54F – Cold Holding); cut tomatoes (52F – Cold Holding); buttermilk cream sauce (50F – Cold Holding); soft cheese (53F – Cold Holding); butter (50F – Cold Holding); butter and herbs (53F – Cold Holding); cooked onions (57F – Cold Holding); raw panchetta (58F – Cold Holding) Per operator all food store six or more hours. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far left top part reach in cooler cook line: housemade buttermilk ranch (50F – Cold Holding); housemade horseradish with cream (48F – cold holding); chopped tomatoes salsa (49F – Cold Holding); buttermilk cilantro (50F – Cold Holding); cheddar cheese (53F – Cold Holding) Middle top part reach-in cooler cook line: wasabi butter (53F – Cold Holding); sliced assorted cheese (51F – Cold Holding); cooked onions (51F – Cold Holding); cooked onion sauce (48F – Cold Holding); blue cheese crumbles (51F – Cold Holding); housemade buttermilk ranch (53F – Cold Holding); butter and herbs (52F – Cold Holding) Far right bottom part reach-in cooler cook line: raw egg whites (59F – Cold Holding); raw shrimp (59F – Cold Holding); housemade tomato sauce (54F – Cold Holding); cooked pasta (52F – Cold Holding); cooked potatoes (54F – Cold Holding); cut tomatoes (52F – Cold Holding); buttermilk cream sauce (50F – Cold Holding); soft cheese (53F – Cold Holding); butter (50F – Cold Holding); butter and herbs (53F – Cold Holding); cooked onions (57F – Cold Holding); raw panchetta (58F – Cold Holding) Per operator all food store six or more hours. **Warning**
Intermediate 1
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Prep area middle handwash sink, cook line far left blocked with trash cans. Operator cleared both sinks for use. **Corrected On-Site**
Basic 1
35B-08-4Basic – Insect control device over hanging over food/food preparation area/food-contact equipment in pastry prep station main kitchen.
Inspector observations synchronized from DBPR on October 22, 2026 12:33 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.