SCHOONER WHARF BAR

Name: SCHOONER WHARF BAR
Address: 202 R WILLIAM ST, KEY WEST, FL, 33040, US
Rating: 72.9

202 R WILLIAM ST, KEY WEST, FL 33040

License #5402097

🍺 Bar/Pub ℹ️

72.9 Grade C / 100

Mixed Health Record

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Latest inspection

November 12, 2025 · 9 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

SCHOONER WHARF BAR in KEY WEST currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 52 total violations — 7 critical, 15 major, 30 minor.

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Record snapshot

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Inspections on file

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The latest inspection on November 12, 2025 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Would you eat here?

SCHOONER WHARF BAR has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold drawers: mahi (48F Cold Holding); raw tuna (48F - Cold Holding) inside cooler drawers. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
[22-16-4] Reach-in cooler shelves rusted. Observed across cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at salad station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored next to si gel service sauce bowls over prep area across triple sink. Operator removed the keys.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers over washing area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on prep table across triple sink. Operator discarded the water.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at salad station and next to fryers.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at kitchen area, also by 3 compartment sink area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both units at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw coconut shrimp (frozen) container across reach in cooler, employee moved to reach in cooler interior.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observe at kitchen and dishwasher area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak being stored above raw fish fillets on drawers at cook line, employee stored food properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw mahi (49F - Cold Holding); raw burgers (48F - Cold Holding) on drawers at cook line, as per employee less than 3 hours, employee add ice to food during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked on reach in cooler at cook line, as per employee over 24 hours.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil in standing water located at cook line area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Near three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall inside all kitchen and cooked line area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers. Operator stored properly during inspection.
[14-55-4] Uncleanable knife block in use to store knives. Wall near three compartment sink kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over lettuce inside reach in cooler kitchen. Operator stored properly during inspection.
[01B-03-5] Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-27-4] 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.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container with soap store inside hand wash sink near three compartment sink. Operator removed during inspection
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.