DirtyFLRestaurant Inspection Data

SCHOONER'S MARKET

Old Dixie Highway
Florida, 33477
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8854329

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- prep area at dishwasher
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains at walk-in coolers
  • 12A-13-4: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
  • 09-01-4: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
  • 08A-05-6: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
  • 03B-01-6: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
  • 03D-15-4: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**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep station by dishwasher area;
  • 01C-03-4:Intermediate - oyster tags not marked with last date served- some tags

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8853986

  • 02D-01-5:Basic - - From initial inspection : 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 - From follow-up inspection 2024-08-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at prep station Warning - From follow-up inspection 2024-08-09: **Time Extended**

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8728618

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit #2 and units at salad station Warning
  • 02D-01-5: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
  • 08A-05-6: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
  • 03A-02-5: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
  • 03D-06-5: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
  • 03B-01-6: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
  • 11-27-4: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at prep station Warning
  • 01C-10-4: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

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8533535

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-02-4:Basic - Employees eating in a food preparation or other restricted area- at salad station/ prep area;
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cook line ; operator placed inside second bucket Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep area by dishwasher area;

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8350577

  • 08A-05-6: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-20-5: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
  • 01C-10-4:Intermediate - Clams/oysters tag removed from original container prior to container being emptied. Batches divided original tag removed; Operator corrected Corrected On-Site
  • 53A-05-6: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/