COOPERS HAWK WINERY AND RESTAURANT

Name: COOPERS HAWK WINERY AND RESTAURANT
Address: 4850 BIG ISLAND DR STE 3, JACKSONVILLE, FL, 32246, US
Rating: 84.4

4850 BIG ISLAND DR STE 3, JACKSONVILLE, FL 32246

License #2615244

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

COOPERS HAWK WINERY AND RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 84.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 24 total violations — 5 critical, 6 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 23, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

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

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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook employee with facial beard on cook line preparing food with no beard guard
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer fan
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung at mop sink
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no measuring device. Inspector uses state issued measuring device to take temperature
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Right side hand wash sink on cook line not dispensing. Manager fixed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler drawer on far right side of cook line under stove top soiled with food debris
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink. Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at dry storage rack stained

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed bleu cheese olives (47F - Cold Holding); half and half (50F - Cold Holding) in reach-in cooler in bar area. Items have been in cooler overnight and staff unsure when reach-in cooler and tics foods went out of temp. See stop sale.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf in warewashing and stacked glasses in bar area and in front service line area unable to properly air dry.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink outside of warewashing area. Operator turned hot water on from below hand wash sink.
[33-16-4] Open dumpster lid. Lid open on dumpster at side of building.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belonging on container of oil in prep area. Operator removed bag belonging to employee.
[36-17-5] Floor tiles missing and/or in disrepair. Observed Floor coating/ floor tile in warewashing in disrepair/ chipped.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees prepping and grab a handful of seasoning with barehand hand and that food was not being heated to a minimum of 145F. Operator discussed,with employee, and employee washed hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line near the stove. Operator replenished paper towels at hand wash sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer around fan area, on shelf below fan area, and on floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple portable cutting boards on cook line soiled/ stained. Also, ice chute and surrounding area in large ice machine soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed two containers on front service line containing white substance that has been removed from original packaging. Employee labeled containers of salt and sugar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stuffed bleu cheese olives (47F - Cold Holding); half and half (50F - Cold Holding) in reach-in cooler in bar area. Items have been in cooler overnight and staff unsure when reach-in cooler and tics foods went out of temp. See stop sale.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed multiple red handled spatulas in prep area melted/ chipped/ in disrepair.
[14-01-5] Bowl or other container with no handle used to dispense food. Paper cup without handle used to dispense pepper in container on front service line. Employee removed cup.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler in bar area where half and half, bleu cheese olives and whipped cream area held unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed standing water in bottom of cooler.

Community reaction

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Community pulse