Cooper's Hawk Winery and Restaurant

A°

16470 W Alexandria Way, Surprise 85379

Food Establishment - Eating & Drinking · Permit FD-88609

Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 2026.

Excellent

Surprise restaurant avg: 98

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history10 on record

2026

Jun 17, 2026RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Predefined Comment: No violations noted at time of inspection.

Jan 28, 2026RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.

2025

Sep 9, 2025RoutinecleanA°

No County legal action will result from this inspection.

Jul 21, 2025RoutinecleanA°

No County legal action will result from this inspection.

Apr 2, 2025Routine2 priorityall corrected on siteC°

Predefined Comment: No County legal action will result from this inspection.Calibrated inspector's Thermapen and min/max thermometer (along with establishment thermometer) in ice water at 32*F.

#16 — Food-Contact Surfaces: Cleaned and SanitizedPriority4-501.114

Inspector's notes

Observed in use main kitchen ware washing machine to be providing a maximum temperature of 154*F after running several times. Person in charge put in call for repair. Person in charge will ensure all item are sanitized in three compartment sink or smaller chlorine sanitizing ware washing machine (both proper concentration of sanitizer at time of inspection), and will ensure all items cleaned today in main machine are re-sanitized.

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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

Inspector's notes

Observed lobster bisque cooked yesterday in covered deep plastic containers in walk in with internal temperatures measured to be 60-62*F. Person in charge unsure of how this item was cooled last night. All other items in walk in holding at proper temperature. See embargo.

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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

2024

Nov 19, 2024RoutinecleanA°

No County legal action will result from this inspection.Discussed common-use labels and various cleaning frequencies with staff.

Sep 11, 2024RoutinecleanA°

Predefined Comment: No County legal action will result from this inspection.Reviewed cooler airflow and monitoring sanitizer levels using sanitizer test strips.

Mar 25, 2024Routine1 priorityall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Printed inspection report.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 20,Signer: Aaron S.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Calibrated inspector's Thermapen and min/max thermometers along with establishment's thermometer in ice water at 32*F. Observed refrigerated unit on line to have ambient temperature of 55*F holding Time/temperature Control for Safety (TCS) foods (jambalaya, shrimp broth, lemongrass sauce, chicken stock, garlic cream, tomato sauce, roasted tomatoes, garlic butter, cooked chicken, gnocchi, risotto) with internal temperatures measured to be 46-55*F. Per person in charge these items have been in unit overnight and unit temperature was not checked this morning. Person in charge removed items to voluntarily discard, see embargo. Manager made plug/outlet adjustment and unit began cooling and dropped during inspection. Ensure unit is able to hold 41*F or below before TCS foods are allowed to be held. Discussed use of alternate coolers, ice bath or time as a public health control and more frequent temperature monitoring. Correct By: Corrected At Time Of Inspection

2023

Oct 31, 2023Routine1 priorityall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed and printedOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request formAward: Not Participating,Embargo Lbs: 10,Signer: Angie Swenson

#20 — Proper Cooling Time and TemperaturesPriority3-501.14

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked tortilla soup and jambalaya sauce, both prepared yesterday, measuring at 50 degrees F. Both items were stored in large 4 gallon containers with the lids sealed. Items were recommended for discard due to not reaching cooling parameters (2 hours to reach 70 degrees F, 4 additional hours to reach 41 degrees F). Discussed cooling parameters and methods. Correct By: Corrected At Time Of Inspection

Jul 25, 2023Routine1 priorityall corrected on siteB°

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Emailed inspection report. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Embargo Lbs: 2,Signer: Angie S.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed refrigerated make table on line to have ambient temperature of 45*F holding Time/temperature Control for Safety (TCS) foods (jambalaya, shrimp broth, madeira, lemongrass sauce, risotto, pork belly, roasted tomatoes, roasted peppers, garlic butter and short ribs) with internal temperatures measured to be 46-51*F. Per Person In Charge this cooler temperature was not checked this morning and the only items that have been in unit overnight are the roasted tomatoes 49*F and roasted peppers 51*F, all other items were just put in unit about an hour prior. Roasted tomatoes and peppers were voluntarily discarded, see embargo. All other TCS foods were moved back to walk in to facilitate rapid cooling. PIC called for repair and added ice to unit to use until repair has been completed. Observed raw fish in cooler on line with internal temperature measured to be 58-63*F, and eggrolls (chicken, black bean) 59*F. Per PIC items were just stocked in unit 30 minutes prior. PIC had items brought to walk in to facilitate rapid cooling. PIC found that plug was not correct so fixed it and ambient temperature of unit dropped to 38*F. Correct By: Corrected At Time Of Inspection

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Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →