WOLF'S STEAKHOUSE

Name: WOLF'S STEAKHOUSE
Address: 8655 STIRLING RD, COOPER CITY, FL, 33328, US
Rating: 81.4

8655 STIRLING RD, COOPER CITY, FL 33328

License #1621431

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

WOLF'S STEAKHOUSE in COOPER CITY currently holds an InspectFL Health Score of 81.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 13 total violations — 5 critical, 4 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 2 critical violations, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat tiramisu in left flip top cooler. Operator inverted foods
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Demi glaze (109F - Hot Holding). Per operator food hot ho,ding less than four hours. Operator placed food on cookline to reheat to 165F
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP tuna bearing labels to remove from packaging before thawing thawing in rop in left flip t cooler. Pper operator food thawing for less than four hours. Operator removed fresh from ROP
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in back ice bin. Operator cleaned ice bin

Inspection Completed - No Further Action
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change or high hold thermometer for bar dish machine.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper in dispenser by triple sink not loaded properly and not dispensing. Manager corrected and dispenser working.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Moldlike buildup along baffle inside ice machine. Manager cleaned.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy drawers, containers of raw lamb and pork under containers of raw steaks. No divider between upper and lower drawers. Employee inverted for proper separation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo station under no temperature or time control, compound butter (76F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 12:00pm. Manager returned butter to cooler to rechill.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on shelf by triple sink not inverted. Employee inverted.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by cookline. Manager turned water back on.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed dirty pans, loaded machine, and immediately after handled clean pans without washing hands first. Reviewed with employee handwash procedures and employee washed hands.

Community reaction

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Community pulse