Schooners, 5121 Gulf Dr, Panama City Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: SCHOONERS
Type: Permanent Food Service
Address: 5121 Gulf Dr, Panama City Beach, FL 32408
License #: 1302323
Total inspections: 22
Last inspection: 6/24/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Observed employee using a cup to dispense ice
  • Basic - Coffee filters not stored in a protected manner to prevent contamination in the inside bar area.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
  • Basic - No handwashing sign provided at a hand sink used by food employees inside bar area.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line
  • High Priority - Live flies in kitchen.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, in the seat coast bar area
  • Intermediate - Employee used handwash sink as a dump sink , in the west coast bar area
  • Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher of drink inside the employee hand sink in the west coast bar
6/24/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Coffee filters not stored in a protected manner to prevent contamination in both waitress station
  • Basic - Employee with no hair restraint while engaging in food preparation. Observed employee making a salad without a restraint .
  • Basic - Soiled reach-in cooler gaskets on the cook line next to employee hand sink.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
  • Intermediate - Employee used handwash sink as a dump sink in the waitress station exit to the bar
2/4/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense ice .
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Leaking pipe at plumbing fixture.
  • Basic - No container installed for catching grease from hood drip tray.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
  • Basic - Wall in disrepair by cook line
  • Basic - Wall soiled with accumulated dust .
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
  • Basic - cooler shelves with rust that has pitted the surface.
  • High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 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. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 45° F, moved to another cooler
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork **Corrected On-Site**
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees handling ear buds and returning to task .
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
  • Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken wings , ribs in cook line reach in cooler
  • Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical
10/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment in poor repair. Reach in salad cooler not maintaining items at 41 f or below, cooler drawer not maintaining at 41 f . **Warning**
  • Basic - Squeeze bottles containing a food product not labeled. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Employee touched face/hair and then engaged in food preparation, handled clean drink bottles in bar area . **Warning**
  • High Priority - Live flies in kitchen. **Warning**
  • High Priority - Live, small flying insects in food storage area. **Warning**
  • High Priority - Vacuum breaker missing at hose bibb. **Warning**
  • Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Taylor drink machines **Warning**
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. With soda gun water . **Warning**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
5/30/2013Complaint FullCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense pasta and mixed vegetables , and ice . **Warning**
  • Basic - Case/container/bag of food stored on floor in dry storage area. Bags of onions **Warning**
  • Basic - Case/container/bag of food stored on floor in walk-in freezer. Cases of shrub , crab , and hush puppies . **Warning**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Deodorant and phone charger . **Warning**
  • Basic - Equipment in poor repair. Reach in salad cooler not maintaining items at 41° f or below, cooler drawer not maintaining at 41° f . **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area **Warning**
  • Basic - Squeeze bottles containing a food product not labeled. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shredded cheese 53° f , tuna dip 43° f , diced eggs 53° f , cut lettuce 53° f , spinach 53° f , **Warning**
  • 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. **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Employee touched face/hair and then engaged in food preparation, handled clean drink bottles in bar area . **Warning**
  • 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. **Corrected On-Site** **Warning**
  • High Priority - Live flies in kitchen. **Warning**
  • High Priority - Live, small flying insects in food storage area. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled shrimp 51° f . **Warning**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef patties 45° f in cooler drawer on cook line. **Warning**
  • High Priority - Vacuum breaker missing at hose bibb. **Warning**
  • Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Taylor drink machines **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. **Warning**
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. With soda gun water . **Warning**
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
5/29/2013Complaint FullWarning Issued
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area in the bar area setting on top of the blinder machine.
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Basic - Food not stored at least 6 inches off of the floor. Observed a bag sugar and case of ketchup inside the waitress station close to the stage.
  • Basic - Food stored on floor.observed a case if cans goods setting on the-stockroom floor.
  • Basic - Leaking pipe at plumbing fixture. Observed inside the walk in freezer ice buildup on the cooling unit.
  • Basic - Stored food stored on the floor in walk-in freezer.
  • Basic - Working containers of food removed from original container not identified by common name on the cook line plastic container not labeled.
  • High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
  • High Priority - Employee washed hands with cold water.
  • High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink used for purposes other than handwashing. Observed a towel hanging on the employee handsink out side bar area. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink in the bar area.
3/25/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands. dumping
  • Violation: 14-31-1 Observed cup with no handle in flour.
  • Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
  • Critical - Violation: 22-24-1 Observed buildup of slime on drink machine.
  • Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
  • Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. by dish machine
  • Critical - Violation: 35A-08-1 Observed live flies in kitchen.
  • Violation: 36-11-1 Floors not maintained smooth and durable in front bar area.
  • Violation: 36-22-1 Observed floor area(s) covered with standing water in front bar area.
8/15/2012Routine - FoodCall Back - Complied
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Critical - Observed buildup of slime on soda dispensing nozzles.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
  • Critical - Observed food stored on floor.Observed cases of variety bread stick setting on the floor.
  • Observed gaskets/seals on cold holding unit in poor repair on the reachin cooler on the cookline.
  • Critical - Observed hand wash sink used for purpose other than washing hands.Observed a green cleaning pad inside the employee handsink in the kitchen area. Repeat Violation.3/15/2012.
  • Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Wet mop not hung to dry. Repeat Violation.3/15/12
  • Critical - Working containers of food removed from original container not identified by common name.Flour container not labeled on the cookline.
8/14/2012Routine - FoodWarning Issued
  • Critical - Hot water not provided/shut off at employee hand wash sink. cookline
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on machine outside
  • Critical - No handwashing sign provided at a handsink used by food employees. cookline
  • Critical - Observed buildup of slime on soda dispensing nozzles. bar gun
  • Observed drink machine with slimy/mold-like build-up in bar.
  • Critical - Observed food stored on floor. bags of onions in storage area .
  • Observed handleless cup to dispense food in storage container.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44-45 fish, shrimp and chicken wings in maketable.
  • Waste line missing at soda gun holster.
  • Critical - Water pressure lacking at fixtures that require the use of water . hot water side of handwash sink on cookline .
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. 2 containers in dry storage
2/14/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions next to the office.
  • Critical - Observed buildup on soda dispensing machine in drive thru.
  • Critical - Observed employee improperly washing hands.Observed employees not finishing the last step turning the water off with a paper towel.
  • Critical - Working containers of food removed from original container not identified by common name.Observed a water bottle on the cookline not labeled.
11/15/2011Routine - FoodInspection Completed - No Further Action
  • Clean forks not inverted.
  • Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  • Critical - Observed caes of maccaroni stored on floor.
  • Observed floor and wall junctures not coved on cookline
  • Critical - Observed hand wash sink used for purpose other than washing hands. dumping, cookline Repeat Violation.
  • Observed handleless scoop in food container
  • Critical - Observed interior of microwave soiled.( 2 )
  • Observed leaking pipe at plumbing fixture. kitchen
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese and boiled eggs Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in reach in on cookline
  • Critical - Observed uncovered flour in holding unit/dry storage area.
  • Critical - Observed unlabeled spray bottle. Repeat Violation.
  • Waste line missing at soda gun holster.
2/16/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/23/2010Complaint FullCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.milk inside walkin cooler not date marked.
  • Critical. Observed potentially hazardous food thawed in standing water.Observed shrimps setting inside the prep sink.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed pitcher inside handsink on the cook line . Corrected On Site.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed olives inside the handsink in the outside bar area.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed handsink in the waitress station by the front entrance having some type of liquid dump inside sink. Corrected On Site.
  • Observed nonfood-contact equipment needs cleaning,observed fans in the kitchen area needs cleaning.
  • Critical. Observed torn reach-in cooler gaskets on the low Boys on the cook line.
  • Critical. Observed buildup on all drink machines. Corrected On Site.
  • Critical. Vacuum breaker mising at hose bibb inside bar area by the employee handsink.
  • Critical. Hand wash sink lacking proper hand drying provisionsmin the prep room.
  • Critical. Observed live flies in kitchen.
  • Critical. Observed screen in door torn/in poor repair by the office needs repairing.
  • Critical. Observed unlabeled spray bottle by the diswashing machine.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only in the kitchen area.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Observed extension cord in use in the front bar area.
8/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
  • Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
  • Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
  • Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
  • Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • (b) Any changes in the number of seats provided which may affect the license fee, the Florida Clean Indoor Air Act, fire safety, bathroom requirements or any other sanitation and safety requirements provided in law or rule, shall be reported immediately to the division by the operator.
  • (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling of an opening inspection and licensing.
6/9/2010Complaint FullAdministrative complaint recommended
  • Critical. Working containers of food removed from original container not identified by common name.Sugar in the tea station not labeled.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed cup inside the sugar container in the tea station.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed paper inside the handsink in the outside west bar in the corner.
  • Critical. Observed hand wash sink used for purpose other than washing hands in the east bar handsink.
  • Clean wiping cloth not properly stored.Observed employee having cloth around there waste.
  • Wet wiping cloth not stored in sanitizing solution between uses.Observed wiping cloth on the counter in the kitchen area.
  • Critical. Observed soiled reach-in cooler gaskets all needs cleaning on the cook line.
  • Critical. Observed unlabeled spray bottle by the slicer.
4/15/2010Complaint FullInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit on all the cook cooler unit.
  • Critical. Observed potentially hazardous food thawed in standing water.Observed foods in the prep room is standing water.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed ice inside the handsink in the outside bar area.
  • Critical. Observed hand wash sink used for purpose other than washing hands.Observed ice inside the handsink in the waitress station outside.
  • Observed employee with no hair restraint on the cook line. Corrected On Site.
  • Critical. Observed buildup of slime on soda dispensing nozzles on the west coast waitress station.
  • Critical. Observed buildup of slime on soda dispensing nozzles in the east coast waitress station.
  • Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Observed 349 seat on the license we counted 381 will give the manager seat change form. This violation must be corrected by : 6-6-2010.
  • No plan review submitted and renovations in progress. This violation must be corrected by : 6-6-2010.
4/6/2010Complaint FullWarning Issued
  • Critical. Observed dented cans one pasado and can roasted beef gravy in the dry storege area.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Milk in the reachin cooler next to the three compartment sink.
  • Critical. No conspicuously located thermometer in holding unit by the opened fryers and stove reachin cooler.
  • Critical. Observed potentially hazardous food thawed in standing water.Observed bages of mash potatoe in the sink of water.
  • Critical. Observed an open beverage container on a food preparation table on the cook line.
  • Critical. Observed swinging door going into the kitchen needs replacing.
  • Critical. No handwashing sign provided at a handsink used by food employees in the waitress station in the main lobby.
  • Observed open dumpster lid. Repeat Violation.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.Observed the door not sealed in the waitress station in the main lobby area.
  • Critical. Observed unlabeled spray bottle by the diswashing. Corrected On Site. Repeat Violation.
12/21/2009Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/31/2009Routine - FoodCall Back - Complied
  • Critical. Observed uncovered food in holding unit/dry storage area.Observed one of the waitress station lemon uncovered. Corrected On Site.
  • Critical. Observed improper use of plastic cup inside the ice bin and a rubber ban touching the ice which is ready-to-eat food.
  • Critical. Observed encrusted material on can opener.
  • Observed open dumpster lid. Repeat Violation.
  • Critical. Observed unlabeled spray bottle by the diswashing area.
  • Wet mop not hung to dry outside.
8/26/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/28/2009Routine - FoodAdministrative complaint recommended
No report available. 2/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/11/2008Routine - FoodInspection Completed - No Further Action

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