SCHNITZEL HAUS RESTAURANT & BAR
5687 CROOKED OAK AVE, Hobe Sound FL 33455
Last inspected Jan 13, 2026 · 6 visits since October 2023
APR 24
AUG 24
DEC 24
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked red cabbage made 8/23 expired at reach in cooler by walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089522 | Oct 14, 2025 | Jan 13, 2026 | $400 |
Inspection history
6 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink next to cook line. Operator provided.
No soap provided at handwash sink next to cook line. Operator provided.
Clams stored on floor in walk in freezer. Operator placed on a shelf.
In-use wet wiping cloth/towel used under cutting board in salad prep. Operator removed.
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Parmesan cheese stored and in direct contact with paper towels at salad cooler. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over peppercorn cream sauce at flip top cooler on cook line, raw smoked salmon over fully cooked crab at walk in cooler. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara made 10/7 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (47F - Cold Holding); butter (73F - Hot Holding) Observed on a bed of ice near steam table. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator placed products back in cooler. Advised operator to use time control in the future. Time control procedure emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy cooler: pork schnitzel (54F - Cooling) at 3:16; cooling since 1:00 - 51F at 3:54 - At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill.; Tall glass sliding cooler: braised red cabbage (101F - Cooling) at 3:32; cooling since 2:30 - 96F at 3:57 - Observed in container with tight fitting lid. At current rate of cooling product will not reach 70F within 2 hours. Operator removed lid and placed in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Smoked salmon on dinner menu not identified as raw. Operator corrected and reprinted menus.
Dec 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used as food liner for herbs at cook line and sausages at walk in cooler. Operator removed paper towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (67F - Cold Holding) Observed sitting out on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Operator time stamped product for remaining 3.75 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (120F - Hot Holding) Observed in steam table, double panned, resting inside a pan of meatballs. Operator returned product to stove to reheat to 165+F
Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink by dish machine.
No soap provided at handwash sink. Hand wash sink by walk in cooler.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over bread at walk in freezer. Both products not in commercial packaging. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked red cabbage made 8/23 expired at reach in cooler by walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. onion soup (79F - Cooling) at 3:50; cooling since 2:30 - 77F at 4:08 On counter at salad station area. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and salad station.
No soap provided at handwash sink. At hand wash sink by dish area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink, chlorine sanitizer 100ppm.
Plumbing system in disrepair. Faucet fell off while filling up sink.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over basil in upright reach in cooler on cook line. Operator reversed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 89°F and red cabbage 91°F, in steam table for less than 2 hours. Operator placed food on stove to reheat.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F on cook line. Cook discarded the water.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind onions in cooler across grill. Operator reversed.
Clam tag removed from original container prior to container being emptied. Operator placed tag back on bag.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar salad dressing using raw shell eggs, not identified on menu, Caesar salad and Calamari Caesar. Operator reprinted menus identifying items.
No paper towels or mechanical hand drying device provided at handwash sink in dish area and wait station. Operator provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator reprinted menus with consumer advisory.
Parsley not washed prior to preparation in prep area. Cook went to wash parsley.
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.