COOPER'S HAWK WINERY & RESTAURANT
8005 INTERNATIONAL DR · ORLANDO · Orange County · FL 32819
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 8
09-03-4High Priority – Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Server grating Parmesan cheese using bare hands. **Corrected On-Site**
22-57-6High Priority – 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.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw shrimp without glove change
01B-02-5High Priority – 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)
03A-02-5High Priority – 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); **Warning**
03F-01-5High Priority – 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.
03D-06-5High Priority – 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) **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored at bar hand wash sink
Intermediate 2
03D-15-4Intermediate – 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.
22-02-4Intermediate – 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.
Basic 6
14-09-4Basic – Cutting board has cut marks and is no longer cleanable on prep line
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Bar and dry and bar
14-11-5Basic – Equipment in poor repair. Glass dishwasher not operational
08B-12-5Basic – Stored food not covered in walk-in cooler on Chicken, broccoli speed racks uncovered Brussels sprouts in bin uncovered
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Shallots and dressing containers over cut Brussel sprouts **Corrected On-Site**
29-03-4Basic – Water draining onto floor surface from dish machine
Inspector observations synchronized from DBPR on September 12, 2026 11:43 AM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 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.