Schooner Wharf Bar
202 R William Street, Key West, FL 33040 · Permanent Food Service · License 5402097
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitNov 6, 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.
7 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.
Observed conch fritter batter (63°F - Cold Holding) at reach in cooler at cook line. Observed raw fish (67°F - Cold Holding) at reach in cooler drawers. As per manager, for less than 2 hours. Employee took product to freezer to rapidly chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over beef at reach in cooler at cook line.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Discussed with manager and provided safe shellfish guidance handout via email.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Basic3
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Observed raw oysters stored next to hand sink at preparation area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at kitchen and dish areas.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.