HOLY SCHNITZEL
5650 STIRLING RD STE 6, Hollywood FL 33021 · 3057094659
Last inspected Jan 28, 2026 · 8 visits since April 2024
APR 24
MAR 25
MAY 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021045400 | Sep 25, 2021 | Mar 18, 2022 | $400 |
| 2--2019032390 | Jun 11, 2019 | Aug 22, 2019 | $100 |
Inspection history
8 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, case of raw shell eggs on shelf above bucket of pickles. Manager rearranged to properly separate.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees unaware of reporting agreement. Agreement provided, read, and signed by employees during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two new currently hired employees expired certificates. New owner has set up course to renew.
Stored food not covered. Frozen breaded onion rings and portioned chicken in walk in freezer not covered.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for some employees. Provided to operator
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 and Lodging Association (SafeStaff) 866-372-7233. 3 provided. Approximately 8 employees employed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line reach in cooler soiled
Water leaking from pipe and/or faucet/handle. Observed at drain pipe at hand wash sink in prep area
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority5 Intermediate5 Basic
Show 19 findings ▾
Container of medicine improperly stored. Container of medicine stored on dry storage shelf with dry storage items above prep table. Operator removed
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Instructed operator on replacing sanitizer and priming. Retested at 100ppm chlorine
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building then proceed to walk in cooler and handle panned food items without washing hands. Discussed with operator
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. walk in cooler: raw shell egg ambient (53F) being held in walk in cooler over night. See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. walk in cooler: raw shell egg ambient (53F) being held in walk in cooler over night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef (54F); coleslaw (55F); cooked eggplant (55F); cut green cabbage (56F); cut red cabbage (57F); beef pastrami (54F); fresh garlic in oil blend (55F). Monitored unit for 1 hour with no changes in temperature. Per operator items in unit over night. Items not prepared or portioned today. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. walk in cooler: raw shell egg ambient (53F) being held in walk in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef (54F); coleslaw (55F); cooked eggplant (55F); cut green cabbage (56F); cut red cabbage (57F); beef pastrami (54F); fresh garlic in oil blend (55F). Monitored unit for 1 hour with no changes in temperature. Per operator items in unit over night. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. walk in cooler: cut tomatoes and onion salsa prepared at 9am (3:40) (54F - Cooling). See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. walk in cooler: cut tomatoes and onion salsa prepared at 9am (3:40) (54F - Cooling).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomatoes (89F - Hot Holding); cooked onions (84F - Hot Holding) being held at room temperature above charcoal grill, operator states item was cooked 1.5 hours ago and was removed from oven 1 hour ago. Instructed operator to reheat to 165F in oven. Discussed TPHC with operator.
Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink to fill pitcher for cooking
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for some employees. Provided to operator
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 and Lodging Association (SafeStaff) 866-372-7233. 3 provided. Approximately 8 employees employed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, Cole slaw prepared yesterday morning not date marked. Discussed date marking with operator
Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in food preparation with no hair restraints. Discussed with operator
Food stored on floor. Multiple food items stored on floor in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line reach in cooler soiled
Standing water in floor drain/floor drain draining very slowly. Observed floor drain overflowing in ware washing area
Water leaking from pipe and/or faucet/handle. Observed at drain pipe at hand wash sink in prep area
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Instructed operator on Set up of triple sink at 400 ppm quart for manual sanitization
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server handle soiled dishes then proceed to handle clean silverware without washing hands. Discussed with operator/employee. Employee washed hands
Raw animal food stored over or with unwashed produce. Raw beef/raw chicken stored above unwashed potatoes in walk in cooler. Operator reorganized
Employee eating in a food preparation or other restricted area. Observed server handle employee eating in prep area. Operator instructed employee to move dining room
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters doiked
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked potatoes in walk in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Prep area hand wash sink blocked by multiple items. Operator made accessible
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits provided for quat/chlorine
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees
Ceiling tile missing. Observed above ware washing area
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in prep area, operator removed and discarded
Food stored on floor. Multiple items stored on floor in walk in freezer. Operator started to move to shelf
Hole in or other damage to wall. Wall tiles missing throughout
Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door blocked
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground meat stored over cooked steak in walk in cooler. Operator relocate cooked steak.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
No soap provided at handwash sink in kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and potatoes stored in walk-in cooler not date marked. Per operator, items cooked yesterday afternoon. Items held for more than 24 hours.
Current Hotel and Restaurant license not displayed.
Food stored on floor. -Observed various food items stored on walk-in cooler and freezer floor. -Observed container with cooking oil stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.