🪰1,241,883 violations tracked across 67 Florida counties

COOPER'S HAWK

28963 STATE RD 56, WESLEY CHAPEL, FL 33543

License #6113922

57.6 Grade F / 100

Failing Health Score

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Latest inspection
October 27, 2026 · 12 findings · 5 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
9
Clean inspections
2
Callback visits
0
Latest clean pass
May 22, 2026

The latest inspection on October 27, 2026 shows 12 observation rows: 5 critical, 2 major, and 5 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
78%
Inspector notes
45
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

COOPER'S HAWK has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Disposition: Inspection Completed - No Further Action
  • [01B-01-4] Dented/rusted cans present. See stop sale.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter (125F - Hot Holding at 12:12, placed at 9:24, retemp 142F at 1:24) Operators placed butter back on stove to reheat to 165 and then placed back in hot holding unit.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Square Green cutting board in prep area. Discussed replacing with manager.
  • [41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table next to steam table and containers of buns.
  • [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amelia, Krystal, Caleb, and Jesus have expired training. Discussed with management
  • [08B-47-4] Food not stored at least 6 inches off of the floor. Observed employee pouring soup into container that was on a pan in the floor. Employee replaced pan with 6in rack.
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Containers of cooking wine not labeled. Manager placed labeled.
  • [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Multiple employees without beard guards in food prep. They placed on guards.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (58F - Cold Holding at 12:08, placed at 11:30, retemp 55F at 1:26 ); sun-dried tomatoes (58F - Cold Holding at 12:08, placed at 11:30, retemp 36F at 1:26); diced tomatoes (45F - Cold Holding at 12:08, placed 11:30, retemp 42F at 1:26) Operators placed diced tomatoes and sun-dried tomatoes in cooler to bring temperature down.
  • [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time as a public health document but it was not filled out. Manager filled it out
  • [06-01-5] Time/temperature control for safety food thawed in an improper manner. Meat on rack in middle of prep area. Operator stated they were thawing from the freezer. We discussed correct thawing methods. Operator brought meat to refrigerator to continue thawing.
  • [12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sneezed and then went to stir soup being cooked. I stopped employee and asked him to wash hands before starting food prep. He washed his hands.
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