Schooners
Last inspected: Oct 30, 2025
52
Score
Schooners has been inspected eight times since 2022. The most recent report on file is from Oct 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “in-use ice scoop for ice machine located outside not stored”, showing up four times.
Restaurants in Panama City Beach average 84, so Schooners trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Lobster dip in prep cooler dated 10-19 not used by 10-30. See stop sale.
01B-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on water heater.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fry hot holding: grits 121F, mash potatoes 122F. Manager added water to double boiler for better heating. **Corrective Action Taken**
03B-01-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door near prep room.
35B-01-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue on shelves in beer walk-in cooler
23-03-4
52
May 20, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in sink at bar location.
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch portioning Remoulade sauce. Employees on cook line preparing food wearing a watch.
13-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water 69F.
06-01-5
82
Sep 30, 2024
Routine - Food
No violations found.
100
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Pipe under hand wash sink in prep room leaking. Manager placed pan under pipe to catch drip. **Warning**
28-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of residue in grooves of soda gun nozzles. Nozzles cleaned at time of inspection. **Corrected On-Site**
22-02-4
Basic - Clean wiping cloth supply not properly stored. Observed employee in prep room remove wiping cloth from soiled pipe under hand wash sink and wipe prep table. Discussed with employee. Employee obtained clean wiping cloths and washed and sanitized prep table.
21-19-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoops on exterior of ice machines outside.
10-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled plastic curtains in prep room.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from bar drink contraption on side of ice well.
29-11-4
64
Feb 2, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Displayed food not properly protected from contamination. Cut oranges, limes, cherries on bar counter by customers not properly covered. Employee stretched plastic wrap over items. **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outside bar: ice cream base 57F, less than 1 hour, returned to walk-in at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill hot holding: onions 122F, mushrooms 120F, less than 2 hours, placed on grill for reheating. **Corrective Action Taken**
03B-01-6
Basic - Observed employee chewing on and handling toothpick while working on cook line. Discussed with employee, employee discarded toothpick and washed hands. **Corrected On-Site**
12B-01-4
61
Oct 11, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Plated mahi cooked on flat top to 127F. Employee put fish back on flattop and cooked to 170F, **Corrected On-Site**
03C-75-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top drawers: grouper 46F, approximately 1 hour per cook. Door was cracked open, ambient thermo showing 47F. Door closed fully and unit down to 42F Moved to colder unit for cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on soda gun nozzles at bar. Bartender cleaned at time of inspection. **Corrected On-Site**
22-02-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Seaweed salad slacking on counter in kitchen. Manager moved to walk-in. **Corrected On-Site**
06-06-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoops stored on sides of ice machines out side. Manager washed and relocated at time of inspection. **Corrected On-Site** **Repeat Violation**
10-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic curtains at door to prep room soiled.
23-03-4
58
Feb 7, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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. Provided flyer with procedures to operator.
11-27-4
Intermediate - 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. Provided employee reporting agreement to manager.
11-26-1
Basic - Clean utensils stored between equipment and wall. Knife stored between wall and sink in prep area. Knife removed and sent to dish area for cleaning and relocating. **Corrected On-Site**
24-14-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Out side ice scoops in holsters on side of machine. Manager sent ice scoops to dish area for washing and relocating. **Corrected On-Site**
10-13-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light over cook line not shielded.
38-07-4
70
Aug 23, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - 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. Tested at 0ppm chlorine. Manager primed machine, retested at 200ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make table: diced tomatoes 50F, raw fish 50F, less than 4 hours per employee, iced at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In wait stations.
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In east wait station.
27-16-4
Basic - Food stored under dripping water line. Condensation dripping from AC hoses on fry end. Hush puppy mix stored under neath. Manager moved mix. **Corrected On-Site**
08B-52-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In prep room between wall and table. On fry end, stored in crack between make table lids. Employee replaced and relocated knife. **Corrected On-Site**
10-17-4
45
Frequently Asked Questions
When was Schooners last inspected?
The most recent health inspection at Schooners on file is from Oct 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Schooners?
Across the inspection record, “in-use ice scoop for ice machine located outside not stored” has been cited four times, more than any other issue at Schooners.
How does Schooners compare to other restaurants in Panama City Beach?
Schooners most recently scored 52 out of 100, which is lower than the Panama City Beach average of 84.
Has Schooners' inspection record improved over time?
Results have been roughly steady. Inspections at Schooners have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Schooners means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Schooners inspected?
Based on the inspection history on file, Schooners is inspected around three times per year on average.
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