SCHOONER WHARF BAR
202 R WILLIAM ST, Key West FL 33040 · 305-292-9520
Last inspected Nov 12, 2025 · 6 visits since August 2023
AUG 23
JUN 24
FEB 25
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021021092 | May 5, 2021 | Jun 9, 2021 | $400 |
Inspection history
6 visits, newest first
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold drawers: mahi (48F Cold Holding); raw tuna (48F - Cold Holding) inside cooler drawers. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at salad station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on prep table across triple sink. Operator discarded the water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored next to si gel service sauce bowls over prep area across triple sink. Operator removed the keys.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers over washing area.
Floor not cleaned when the least amount of food is exposed.
Reach-in cooler shelves rusted. Observed across cook line.
Standing water in bottom of reach-in-cooler. Observed at salad station.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at salad station and next to fryers.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across cook line.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (68F - Cold Holding); coleslaw (73F - Cold Holding); Philly steak (64F - Cold Holding) inside doble door prep cooler. As per operator for less than 4 hrs. Observed Mahi (52F - Cold Holding); tomatoes (50F - Cold Holding); quesadillas (50F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Observed
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at salad station and next to fryers.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed next to 4 compartment sink. Observed next to cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across cook line.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak being stored above raw fish fillets on drawers at cook line, employee stored food properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw mahi (49F - Cold Holding); raw burgers (48F - Cold Holding) on drawers at cook line, as per employee less than 3 hours, employee add ice to food during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at kitchen area.
Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked on reach in cooler at cook line, as per employee over 24 hours.
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed. Observed at kitchen area, also by 3 compartment sink area.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both units at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw coconut shrimp (frozen) container across reach in cooler, employee moved to reach in cooler interior.
Wall soiled with accumulated grease, food debris, and/or dust. Observe at kitchen and dishwasher area.
Jun 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce inside reach in cooler kitchen. Operator stored properly during inspection.
Stop Sale issued due to adulteration of food product. 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. Tuna.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Clam/mussel/oyster tags not marked with last date served.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed plastic container with soap store inside hand wash sink near three compartment sink. Operator removed during inspection
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
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. Tuna.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil in standing water located at cook line area.
No handwashing sign provided at a hand sink used by food employees. Near three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall inside all kitchen and cooked line area.
Single-service articles not stored inverted or protected from contamination. To go containers. Operator stored properly during inspection.
Uncleanable knife block in use to store knives. Wall near three compartment sink kitchen.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with the last date served
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. Poster was provided to operator
Handwash sink used for purposes other than handwashing. Container stored in it. Manager removed it.
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. Form was provided to operator
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket in kitchen area
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.