Schooner Wharf Bar
Last inspected: Nov 12, 2025
58
Score
The health department has logged seven inspections at Schooner Wharf Bar, the earliest from 2023. The most recent visit was on Nov 12, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Schooner Wharf Bar's latest score of 58 falls below the Key West average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at salad station. **Repeat Violation**
22-02-4
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**
12B-07-4
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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers over washing area.
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Reach-in cooler shelves rusted. Observed across cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at salad station.
29-49-6
58
Aug 5, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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 **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at salad station and next to fryers. **Warning**
22-02-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area. **Repeat Violation** **Warning**
36-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to 4 compartment sink. Observed next to cook line. **Repeat Violation** **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across cook line. **Warning**
21-12-4
67
Feb 26, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Jun 24, 2024
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce inside reach in cooler kitchen. Operator stored properly during inspection. **Corrected On-Site**
08A-04-5
High Priority - 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.
01B-03-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - 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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - 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 **Repeat Violation**
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
01C-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Near three compartment sink.
31B-04-4
Basic - Uncleanable knife block in use to store knives. Wall near three compartment sink kitchen.
14-55-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers. Operator stored properly during inspection. **Corrected On-Site**
25-06-4
Basic - 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.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall inside all kitchen and cooked line area.
23-03-4
Basic - 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.
10-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
29
Aug 15, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
61
Apr 25, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler at cook line raw eggs over vegetables.
08A-20-5
Basic - Clean utensils stored between equipment and wall. Knives for oysters at kit.
24-14-4
Basic - Food stored on floor. Potatoes bag on floor at kitchen. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom.
31B-04-4
70
Jan 30, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed interior of microwave soiled.
22-02-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
52
Frequently Asked Questions
When was Schooner Wharf Bar last inspected?
The most recent health inspection at Schooner Wharf Bar on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Schooner Wharf Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Schooner Wharf Bar.
How does Schooner Wharf Bar compare to other restaurants in Key West?
Schooner Wharf Bar most recently scored 58 out of 100, which is lower than the Key West average of 74.
Has Schooner Wharf Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Schooner Wharf Bar have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Schooner Wharf Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Schooner Wharf Bar inspected?
Based on the inspection history on file, Schooner Wharf Bar is inspected around three times per year on average.
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