Schooner's Market
Last inspected: Mar 7, 2026
100
Score
Across the available record, Schooner's Market has 10 inspections on file, the first dated 2022. On Mar 7, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about seven violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Restaurants in Jupiter average 79, so Schooner's Market is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 7, 2026
Routine - Food
No violations found.
100
Mar 6, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
39
Aug 19, 2025
Routine - Food
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
82
Jan 2, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - 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 **Corrected On-Site**
12A-13-4
High Priority - 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
09-01-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - 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 **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep station by dishwasher area;
22-02-4
Intermediate - oyster tags not marked with last date served- some tags
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable- prep area at dishwasher
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains at walk-in coolers
23-03-4
37
Aug 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
86
Aug 8, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - 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; **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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 **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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; **Corrective Action Taken** **Warning**
03D-06-5
Intermediate - mussels/oysters tag removed from original container prior to container being emptied- in cooler at salad station; operator found tag and placed inside container **Corrected On-Site** **Warning**
01C-10-4
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. Emailed poster **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at prep station **Warning**
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit #2 and units at salad station **Warning**
05-09-4
Basic - 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 **Warning**
02D-01-5
37
Feb 7, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep area by dishwasher area;
22-02-4
Basic - Employees eating in a food preparation or other restricted area- at salad station/ prep area;
12B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line ; operator placed inside second bucket **Corrected On-Site**
21-38-4
78
Oct 23, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - Clams/oysters tag removed from original container prior to container being emptied. Batches divided original tag removed; Operator corrected **Corrected On-Site**
01C-10-4
Intermediate - 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/
53A-05-6
61
Mar 21, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood chowder (57F - Cooling) held overnight not removed- see stop sale.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator instructed employee to wash hands - employee washed hands in three compartment sink designated as a hand sink. **Corrected On-Site**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood chowder (57F - Cooling) held overnight not removed- see stop sale.
01B-02-5
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. Emailed copy to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Fish prep cutting board encroaches the hand sink on the hot line.
31A-09-4
52
Sep 27, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
70
Frequently Asked Questions
When was Schooner's Market last inspected?
The most recent health inspection at Schooner's Market on file is from Mar 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Schooner's Market?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Schooner's Market.
How does Schooner's Market compare to other restaurants in Jupiter?
Schooner's Market most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has Schooner's Market's inspection record improved over time?
Yes. Recent inspections at Schooner's Market have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Schooner's Market means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Schooner's Market inspected?
Based on the inspection history on file, Schooner's Market is inspected around three times per year on average.
Nearby Restaurants