SCHOONER'S SEAFOOD HOUSE
3560 N PONCE DE LEON BLVD, Saint Augustine FL 32084 · 904 826 0233
Last inspected Mar 23, 2026 · 6 visits since November 2023
APR 24
SEP 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Provided written procedures and discussed with person in charge person in charge printed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Butter served on customers tables taken back and placed in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; slaw, lettuce 50F, tomatoes 51F; ( - Cold Holding) Prep; Hush puppy batter 60F, shrimp 69F; ( - Cold Holding) Salad bar: Cole slaw 50F, lettuce, tomatoes 51F. Butter 67F. All items place on time control and documented.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet at 3 compartment sink.
Food contaminated by unsanitized person, equipment or utensil. See stop sale. Butter on customers tables taken back and placed in reach in cooler.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed opened gallon of milk dated 9/29 in reach in cooler. Person in charge dispose of milk.
Spray bottle containing toxic substance not labeled. Observed clear plastic spray bottle filled with yellow liquid. Person in charge added label.
Equipment in poor repair. Observed small reach in cooler on cook line with torn gaskets.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles for lettuce touching lettuce. Person in charge removed tongs from lettuce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler soiled with food debris. Person in charge had employee wipe down.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm) person in charge added more bleach and retested at 100ppm.
Dented/rusted cans present. See stop sale. Observed three #10 cans of sweet potatoes dented.
Raw animal food stored over or with unwashed produce. Observed raw pork above unwashed cabbage
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine bucket for wiping cloths at Sanitizer Bucket (Chlorine 400++ppm). Person in charge remade bucket too 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled and stained with food debris.
No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Observed no hand sanitizer available at AOP hand sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open energy drink container. Person in charge threw away the energy drink.
Floor area(s) covered with standing water. Observed standing water on floor next to walk-in freezer. Person in charge started having employee clean up water.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed expo employee bare hand contacting fried food on plates without using two additional control measures. AOP dictates hand sanitizer available at hand sink. Hand sanitizer not observed at hand sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed some kitchen lights missing end caps on shields.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets soiled with food debris
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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 employee plate ready to eat food at expo without gloves. Discussed with person in charge. Helped set up an AOP with person in charge
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a gallon of milk at front refrigerator missing date mark. Opened previous morning per person in charge. Person in charge added date mark.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine dish machine. Person in charge has more on order.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on arrival. Person in charge removed all drinks from food prep area.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 0ppm chlorine. Person in charge primed machine and retested at 50ppm.
Bowl or other container with no handle used to dispense food. Observed plastic cup used to scoop shrimp. Person in charge removed cup.
Equipment in poor repair. Observed gaskets on small reach in coolers by fryers Torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line hood filters soiled with grease.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs above washed and peeled onions. Person in charge placed eggs on bottom shelf.
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. Provided written procedures and discussed with person in charge person in charge printed.
In-use tongs stored on equipment door handle between uses. Observed three tongs on equipment handles on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris n
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.