SCHOONER'S MARKET
1001 N HIGHWAY A1A, Jupiter FL 33477 · 561.746.7558
Last inspected Aug 20, 2026 · 10 visits since October 2023
AUG 24
JAN 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine. Dish washing machine exterior has accumulation of dust debris, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line ventilation vent covered with soiled like residues and build up of water condensation, discussed with operator to clean and sanitize.
Cove molding at floor/wall juncture broken/missing. In prep kitchen under hand washing sink cove molding in disrepair, discussed with operator to repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line all reach in cooler gaskets in disrepair with accumulation of food and soil residues, discussed with operator to repair or replace.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. All walk in cooler shelves rusted and soiled with build up of residues, discussed with operator to clean and sanitize.
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling personal cell phone and without washing hands employee handling clean and sanitized dishes, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw bacon stored above corn bread mix, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored above potatoes and raw coconut shrimp stored over cooked pasta. Discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to 2 compartment sink at cook line cut lettuce (54F - Cold Holding); diced tomatoes (46F - Cold Holding); boiled eggs (51F - Cold Holding); blue cheese (49F - Cold Holding) raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to 2 compartment sink at cook line cut lettuce (54F - Cold Holding); diced tomatoes (46F - Cold Holding); boiled eggs (51F - Cold Holding); blue cheese (49F - Cold Holding) raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours, see stop sale. In reach in cooler at server expo heavy cream (54F - Cold Holding) per operator product not portioned or prepared and held out of unit for short time to clean spill in bottom of cooler, discussed with operator cold holding operator place product in cooler to chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter attached with water hose and no vacuum breaker installed, discussed with operator to install vacuum breakers.
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 with operator and provided copy of big 6 poster.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu raw items such as clams casino and eggs Benedict on menu with no identifiable marker that product is sold raw or undercooked, discussed with operator to correct menu.
Accumulation of debris on exterior of warewashing machine. Dish washing machine exterior has accumulation of dust debris, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line ventilation vent covered with soiled like residues and build up of water condensation, discussed with operator to clean and sanitize.
Cove molding at floor/wall juncture broken/missing. In prep kitchen under hand washing sink cove molding in disrepair, discussed with operator to repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line all reach in cooler gaskets in disrepair with accumulation of food and soil residues, discussed with operator to repair or replace.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All walk in cooler shelves rusted and soiled with build up of residues, discussed with operator to clean and sanitize.
Wiping cloth sanitizing solution stored on the floor. At cook line sanitizer bucket stored on floor, discussed with operator to remove from floor.
Mar 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands handled clean and sanitized dishes, discussed with operator who educated employee and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer open bag of raw chicken tenders stored above open bags of French fries, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shrimp stored above bbq sauce, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main reach in cooler at cook line raw fish (51F - Cold Holding); tomatoes sauce (51F - Cold Holding); raw shrimp (51F - Cold Holding); crab salad (50F - Cold Holding); tuna salad (52F - Cold Holding); butter (52F - Cold Holding); raw calamari (53F - Cold Holding); raw chicken (52F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who placed bags of ice on product to chill.
Toxic substance/chemical improperly stored. In dry storage peroxide stored above open seasonings, discussed with operator who removed product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler fish stew (87F - Cooling) at 2:10 since 1:10 to 86F at 2:35, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator to correct to 100ppm.
Wiping cloth sanitizing solution stored on the floor. At cook line sanitizer bucket stored on floor, discussed with operator who removed bucket.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink at cook line used for purposes other than handwashing- observed employee dumping hot water after cooking shrimp; educated
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes to load dishwasher and touched clean dishes to unload dishwasher without washing hands first Educated; employee washed hands
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 cook touching sandwich while plating with bare hands; food will not be reheated to 145 F or above; educated
Raw animal food stored over/not properly separated from ready-to-eat food. Oyster casino over butter and bread on speed rack in walk-in cooler Clams casino over shredded lettuce in reach in cooler Stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (91F - Hot Holding)placed on top of other food containers at steam table; operator stated that will be discarded after 4 hours; no form and no time tracked; emailed form and operator time tracked 11:00-3:00
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced cheese (55-54F - Cooling)at 12:23 to 55-54 at 12:40 since 10:30; in reach in cooler at cook line; deli paper lined under the cheese obstructing the cold air and cooler opened in between uses; at this rate food will not reach 41 F or below within 4 hours; ice bags added on top and paper removed
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep station by dishwasher area;
oyster tags not marked with last date served- some tags
Cutting board has cut marks and is no longer cleanable- prep area at dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains at walk-in coolers
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- at prep station
Working containers of food removed from original container not identified by common name- plastic bottles with wine and oil at cook line not labeled Advised to label
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over washed whole potatoes on speed rack in walk-in cooler; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (47F - Cold Holding); crab salad (48F - Cold Holding); raw chicken (48F - Cold Holding); cooked pulled pork (47F - Cold Holding)in cooler #2 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cod (61-63F - Cooling)at 11:00 to 61-63F at 11:15 since 10:00 in cooler #1 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken consume (90F - Hot Holding)on top of other food containers at steam table; food out of temperature for approximately 1 hour; food moved to stove to reheat to 165F
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. Emailed poster
Food-contact surface soiled with food debris, mold-like substance or slime- at prep station
mussels/oysters tag removed from original container prior to container being emptied- in cooler at salad station; operator found tag and placed inside container
No conspicuously located ambient air temperature thermometer in holding unit #2 and units at salad station
Working containers of food removed from original container not identified by common name- plastic bottles with wine and oil at cook line not labeled Advised to label
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep area by dishwasher area;
Current Hotel and Restaurant license not displayed.
Employees eating in a food preparation or other restricted area- at salad station/ prep area;
Wiping cloth sanitizing solution stored on the floor at cook line; operator placed inside second bucket
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauces in cooler at cook line Raw shrimp over shredded lettuce in cooler at prep station Raw calamari and raw shrimp over soups and red potatoes in walk-in cooking Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish in cooler at cook line Operator reversed
Clams/oysters tag removed from original container prior to container being emptied. Batches divided original tag removed; Operator corrected
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.