Schooner's Seafood House
Last inspected: Mar 23, 2026
61
Score
Going back to 2022, Schooner's Seafood House has eight inspections in the public record. On Mar 23, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
The city-wide average sits at 81, which Schooner's Seafood House's 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; slaw, lettuce 50F, tomatoes 51F; ( - Cold Holding) Prep; Hush puppy batter 60F, shrimp 69F; ( - Cold Holding) Salad bar: Cole slaw 50F, lettuce, tomatoes 51F. Butter 67F. All items place on time control and documented. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet at 3 compartment sink.
29-34-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Butter served on customers tables taken back and placed in reach in cooler.
01B-12-4
Basic - Food contaminated by unsanitized person, equipment or utensil. See stop sale. Butter on customers tables taken back and placed in reach in cooler.
08B-19-4
61
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed opened gallon of milk dated 9/29 in reach in cooler. Person in charge dispose of milk. **Corrective Action Taken**
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear plastic spray bottle filled with yellow liquid. Person in charge added label. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Observed small reach in cooler on cook line with torn gaskets.
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles for lettuce touching lettuce. Person in charge removed tongs from lettuce. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler soiled with food debris. Person in charge had employee wipe down. **Corrected On-Site** **Repeat Violation**
23-03-4
67
Mar 18, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm) person in charge added more bleach and retested at 100ppm. **Corrected On-Site**
22-42-4
High Priority - Dented/rusted cans present. See stop sale. Observed three #10 cans of sweet potatoes dented.
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork above unwashed cabbage
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine bucket for wiping cloths at Sanitizer Bucket (Chlorine 400++ppm). Person in charge remade bucket too 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled and stained with food debris.
22-02-4
Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Observed no hand sanitizer available at AOP hand sink.
31B-07-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open energy drink container. Person in charge threw away the energy drink. **Corrective Action Taken**
12B-12-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor next to walk-in freezer. Person in charge started having employee clean up water.
36-22-4
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed expo employee bare hand contacting fried food on plates without using two additional control measures. AOP dictates hand sanitizer available at hand sink. Hand sanitizer not observed at hand sink.
09-07-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed some kitchen lights missing end caps on shields.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets soiled with food debris
23-03-4
35
Sep 5, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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 employee plate ready to eat food at expo without gloves. Discussed with person in charge. Helped set up an AOP with person in charge **Corrected On-Site**
09-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine dish machine. Person in charge has more on order. **Corrective Action Taken**
16-37-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a gallon of milk at front refrigerator missing date mark. Opened previous morning per person in charge. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table on arrival. Person in charge removed all drinks from food prep area. **Corrected On-Site**
12B-07-4
67
Apr 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Observed dishwasher machine at 0ppm chlorine. Person in charge primed machine and retested at 50ppm. **Corrected On-Site**
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line hood filters soiled with grease. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used to scoop shrimp. Person in charge removed cup. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed gaskets on small reach in coolers by fryers Torn.
14-11-5
74
Nov 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs above washed and peeled onions. Person in charge placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
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 written procedures and discussed with person in charge person in charge printed. **Corrected On-Site**
11-27-4
Basic - In-use tongs stored on equipment door handle between uses. Observed three tongs on equipment handles on cook line. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris n
23-03-4
70
Apr 26, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose at out side bar.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over potatoes in walk in cooler. Person in charge moved pork chops. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on ice; Lettuce, cheese 46F; ( - Cold Holding). Placed on time/temperature control for safety and documented. **Corrected On-Site**
03A-02-5
Basic - Accumulation of debris inside warewashing machine. Food in dishwasher. Person in charge cleaned dish washer. **Corrected On-Site**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice at outside bar. Person in charge removed cup.
14-01-5
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. Fish was thawing in ROP bag still sealed up. Person in charge cut open bags. **Corrective Action Taken**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer; drink in cooler. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. In reach in freezer; hamburgers not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ham thawing at room temperature. Person in charge placed into walk in cooler. Fish thawing in standing water. Person in charge removed fish. **Corrected On-Site**
06-01-5
45
Nov 2, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Floor soiled/has accumulation of debris. 1) floor under equipment in kitchen soiled with food debris.
36-73-4
Basic - Food stored on floor. 1) three buckets of frozen food on walk-in freezer floor. Employee moved food onto shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) walk-in cooler gaskets soiled with black/green mold like substance. 2) walk-in freezer gaskets soiled with black/green mold like substance.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. 1) brute bulk food container missing common name. Employee added label. **Corrected On-Site**
02D-01-5
Basic - Unclean building components, attachments or fixtures. 1) walk-in cooler fans soiled with dust and black/green mold like substance.
36-50-4
78
Frequently Asked Questions
When was Schooner's Seafood House last inspected?
The most recent health inspection at Schooner's Seafood House on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Schooner's Seafood House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Schooner's Seafood House.
How does Schooner's Seafood House compare to other restaurants in St. Augustine?
Schooner's Seafood House most recently scored 61 out of 100, which is lower than the St. Augustine average of 81.
Has Schooner's Seafood House's inspection record improved over time?
No. Recent inspections at Schooner's Seafood House have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Schooner's Seafood House 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's Seafood House inspected?
Based on the inspection history on file, Schooner's Seafood House is inspected around two times per year on average.
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