Schooners West Bay
2441 W Bay Dr, Largo, FL 33770 · Permanent Food Service · License 6209304
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 intermediate, 7 basic (3 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Water reservoir for dish machine soiled.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing green liquid not labeled.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Bar craft ice not covered.
Fixed on the spotRepeat violation
Food stored on floor.
Bucket of sauerkraut stored on floor. Item moved to shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on stand up reach in cooler.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom shelf of glass freezer soiled.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen.
Repeat violation
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. sliced turkey, cooked meatloaf, potato salad, pasta salad and soup.
Corned beef, turkey, soup.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Ed Lawrence no certificate.
Administrative complaint
At the first visit
Ed Lawrence owner no certificate.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
At the first visit
Craft ice not covered in front bar chiller.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
At the first visit
Torn gasket on stand up cooler on cooks line.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
More time given
At the first visitFixed on the spot
Cooks line.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
At the first visit
Kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.