Schooner's Market
1001 N Highway A1A, Jupiter, FL 33477 · Permanent Food Service · License 6006682
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 Aug 19 routine inspection6 high priority (2 fixed by the Aug 20 follow-up, 4 fixed on the spot, 3 repeats), 2 intermediate, 6 basic-36
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler next to 2 compartment sink at cook line cut lettuce (54°F - Cold Holding); diced tomatoes (46°F - Cold Holding); boiled eggs (51°F - Cold Holding); blue cheese (49°F - Cold Holding) raw shrimp (50°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler next to 2 compartment sink at cook line cut lettuce (54°F - Cold Holding); diced tomatoes (46°F - Cold Holding); boiled eggs (51°F - Cold Holding); blue cheese (49°F - Cold Holding) raw shrimp (50°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 4 hours, see stop sale. In reach in cooler at server expo heavy cream (54°F - Cold Holding) per operator product not portioned or prepared and held out of unit for short time to clean spill in bottom of cooler, discussed with operator cold holding operator place product in cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Non commercially packaged raw bacon stored above corn bread mix, discussed with operator who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw fish stored above potatoes and raw coconut shrimp stored over cooked pasta. Discussed with operator who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handling personal cell phone and without washing hands employee handling clean and sanitized dishes, discussed with operator employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At mop sink splitter attached with water hose and no vacuum breaker installed, discussed with operator to install vacuum breakers.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu raw items such as clams casino and eggs Benedict on menu with no identifiable marker that product is sold raw or undercooked, discussed with operator to correct menu.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed with operator and provided copy of big 6 poster.
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
All walk in cooler shelves rusted and soiled with build up of residues, discussed with operator to clean and sanitize.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Dish washing machine exterior has accumulation of dust debris, discussed with operator to clean and sanitize.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At cook line sanitizer bucket stored on floor, discussed with operator to remove from floor.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line all reach in cooler gaskets in disrepair with accumulation of food and soil residues, discussed with operator to repair or replace.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
In prep kitchen under hand washing sink cove molding in disrepair, discussed with operator to repair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
At cook line ventilation vent covered with soiled like residues and build up of water condensation, discussed with operator to clean and sanitize.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.