The Cook and the Cork
Last inspected: Feb 13, 2026
90
Score
Public records show eight inspections at The Cook and the Cork stretching back to 2022. The most recent report on file is from Feb 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
The Cook and the Cork's latest score of 90 sits above the Coral Springs average of 77. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
90
Sep 18, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
64
Apr 24, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top cooler ; coleslaw (44-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed item back on walk in cooler to cool off. Food not prepared or portioned today **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat sauce in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust
23-03-4
Basic - Equipment in poor repair. Gasket torn on single door stainless by cookline
14-11-5
50
Jan 29, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2024. Operator renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef empanadas in walk in freezer. Operator reorganized **Corrected On-Site**
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator
11-07-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator using ROP for short rib without HACCP plan. Operator removed from ROP environment. Operator opted out of using ROP **Corrected On-Site**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working with food.
13-07-4
58
Apr 26, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above raw salmon/mussels in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by brooms, operator removed **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Discussed with operator. Operator states items were sous vide yesterday. Operator labeled **Corrected On-Site**
03G-53-1
Basic - Interior of microwave has accumulation of/grease/food debris.
22-08-4
70
Nov 29, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers of utensils in standing water on prep table by cook line. Employee placed both containers on stove to heat water to above 135F and hold there. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on cook line. Employee removed cloth. **Corrected On-Site**
21-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. **Corrected On-Site**
21-08-4
86
Mar 23, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area. Operator killed and sanitizer areas. **Corrected On-Site**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over prep vegetables in true refrigerator. Operator removed and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
61
Dec 15, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed license expired on 12/01/2022.
50-17-2
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed egg white date mark 12/7/2022 in refrigerator. See stop sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed egg white date mark 12/7/2022 in refrigerator.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue on can opener blade. **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 05/2/2022
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Observed a Co2 tank in kitchen area not secure.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
45
Frequently Asked Questions
When was The Cook and the Cork last inspected?
The most recent health inspection at The Cook and the Cork on file is from Feb 13, 2026. The public record contains eight inspections in total.
What is the most common violation at The Cook and the Cork?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at The Cook and the Cork.
How does The Cook and the Cork compare to other restaurants in Coral Springs?
The Cook and the Cork most recently scored 90 out of 100, which is higher than the Coral Springs average of 77.
Has The Cook and the Cork's inspection record improved over time?
Results have been roughly steady. Inspections at The Cook and the Cork have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Cook and the Cork means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Cook and the Cork inspected?
Based on the inspection history on file, The Cook and the Cork is inspected around three times per year on average.
Nearby Restaurants