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Licensee
Name:
COOPERS HAWK WINERY AND RESTAURANT
License Number:
SEA2615244
Rank:
Seating
License Expiration Date:
06/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
4850 BIG ISLAND DR STE 3 JACKSONVILLE, FL 32246
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
03/03/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Silverware polished by employees without waring gloves and touching food contact ends. Manager intervened. **Corrective Action Taken**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table. Moved by manager. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee hat on prep shelf. Kitchen. Moved by manager. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Lobster bisque 52°. (Overnight temperatures) walk in cooler.
Lobster bisque 54°. (Overnight temperatures) walk in cooler. **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handled soiled pans then handled clean cutting boards without washing hands in between. Manager intervened. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Lobster bisque 52°. (Overnight temperatures) walk in cooler.
Lobster bisque 54°. (Overnight temperatures) walk in cooler. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Raw chicken 46°, drawer cooler.
Raw shrimp 46°. Drawer cooler. Placed about 45 mins ago. Items iced down. **Warning**
High 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.
Mash potatoes at 133°, time held, showing hold time of 6 hours.
Reviewed with manager limits of time hold to be 4 hrs.
Manager Marked correct timing. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Bowl of tomato basil in reach in cooler / make table with no time mark. Per Person In Charge. Made few mins ago. Marked by manger. **Corrective Action Taken** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Lobster bisque 52°. (Overnight temperatures) walk in cooler.
Lobster bisque 54°. (Overnight temperatures) walk in cooler.
Large , deep quantities (4 gallons each.) covered during cooling. Plastic containers.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No hot water sanitizing test device available.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
