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Licensee
Name:
COOPERS HAWK WINERY AND RESTAURANT
License Number:
SEA2615244
Rank:
Seating
License Expiration Date:
06/01/2025
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
11/02/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed open drink can stored at eye level in ware washing area.
Chef removed and stored properly. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed beer cooler door gasket to be soiled.
Observed walk in cooler door gasket to be soiled.
Basic - Raw fruits/vegetables not washed prior to preparation.
Observed avocados on cook line to have stickers still on avocado.
Chef removed stickers and took back to wash. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Observed Flour in dry food storage area not labeled.
Chef had employee place label on flour. **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed prep cook adjust glasses with gloves hand and proceeded to handle food.
Chef intervened and had employee change gloves and wash hands.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed stuffed olives with blue cheese at 44F-47F.
Manager stated they were prepared this morning between 11:30-12:00pm. Manager removed and placed in walk-in cooler to cool quickly.
Observed , raw chicken, cut tomatoes, garlic butter at 44F-49F on the flip top cooler in middle of cook line.
Chef stated product was made fresh and placed on line between 11:30-12:00pm. Chef placed ice bath to cool quickly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soda station on service line to be soiled with mold like substance around nozzles.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed lid in hand washing sink at entrance of service line.
Employee removed and stored properly. **Corrected On-Site**
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.
