SCHOONER WHARF BAR Inspection – November 12, 2025

High Priority 1

#7High Priority03A-02-5

High Priority – 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. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at salad station. **Repeat Violation**

Repeat Violation

Basic 6

#1Basic12B-07-4

Basic – 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. **Corrected On-Site**

Corrected On-Site

#2Basic40-06-5

Basic – 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. **Corrected On-Site**

Corrected On-Site

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed metal containers over washing area.

#4Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. **Repeat Violation**

Repeat Violation

#5Basic22-16-4

Basic – Reach-in cooler shelves rusted. Observed across cook line.

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed at salad station.

Florida Food Watch