Schooners
5121 Gulf Dr, Panama City Beach, FL 32408 · Permanent Food Service · License 1302323
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ice cream base on bar counter at 63°F, per bartender item was set on counter approximately 1 hour prior. Item returned to cold holding unit during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on east side of building
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Diced tomatoes in prep walkin at 59°F. Per employee tomatoes were placed in walk-in cooler immediately before tempurture was taken. Tomatoes still 59°F after 1 hour. Employee placed tomatoes in walk-in freezer.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Drink in fry station cooler. Removed at time of inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Heavy grease build up around deep fryer exhaust vent.
Code 29, Plumbing and backflow prevention: Water leaking from water heater.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
At hand wash sink in dish pit.
Code 35, Insects, rodents, pests and animals: Insect control device installed in improper location.
Bug zapper installed over disposable gloves storage shelf.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Paint peeling/chipping on ceiling over prep room table.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.