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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
Routine - Food
10/21/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
9
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 - 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. **Corrected On-Site**
Basic - 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.
Basic - 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. **Corrected On-Site** **Repeat Violation**
Basic - 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.
Basic - Equipment or utensils not designed or constructed in a durable manner.
Observed multiple red handled spatulas in prep area melted/ chipped/ in disrepair.
Basic - 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.
Basic - 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. **Corrected On-Site**
High Priority - 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. **Corrective Action Taken**
High Priority - 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. **Repeat Violation** **Admin Complaint**
High Priority - 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. **Repeat Violation** **Admin Complaint**
Intermediate - 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.
Intermediate - 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. **Corrected On-Site**
Intermediate - 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. **Corrected On-Site**
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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.
