COOPER'S HAWK WINERY AND RESTAURANT
13671 OLYMPIC CT, 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
6 full violation description(s) documented by the inspector during this visit.
High Priority 4
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. Dishwasher main (Temperature 152F) after running 3 times. Operator set up manual sanitation in triple sink and called technician. **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F – Cold Holding); cut tomatoes (46F – Cold Holding); mozzarella (48F – Cold Holding); cooked pork sausage (46F – Cold Holding); cooked mixed vegetables (48F – Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F – Cold Holding); cut tomatoes salsa (51F – Cold Holding); cream sauce with horseradish (49F – Cold Holding); white cheddar (48F – Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F – Cold Holding); cut tomatoes (46F – Cold Holding); cut lettuce (48F – Cold Holding); sliced cheese (54F – Cold Holding); blue cheese crumbles (49F – Cold Holding) for 4.5 hours per operator. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station reach-in cooler by turbo chef:; cooked egg custard (45F – Cold Holding); cut tomatoes (46F – Cold Holding); mozzarella (48F – Cold Holding); cooked pork sausage (46F – Cold Holding); cooked mixed vegetables (48F – Cold Holding) for 6 hours per operator. Also top part fryer reach-in cooler by window:; fresh garlic in oil dressing (51F – Cold Holding); cut tomatoes salsa (51F – Cold Holding); cream sauce with horseradish (49F – Cold Holding); white cheddar (48F – Cold Holding) for 5 hours per operator. Also Broiler reach-in cooler by window top part:; cream based sauce (51F – Cold Holding); cut tomatoes (46F – Cold Holding); cut lettuce (48F – Cold Holding); sliced cheese (54F – Cold Holding); blue cheese crumbles (49F – Cold Holding) for 4.5 hours per operator. **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker. **Warning**
Intermediate 1
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon spread on wine o'clock menu per served raw, not marked as raw. **Warning**
Basic 1
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In main walk-in cooler vent covers with dust accumulation. **Warning**
Inspector observations synchronized from DBPR on September 30, 2026 1:19 PM.
Violation category totals
1 observation(s)
1 observation(s)
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.