SCHNITZEL KITCHEN
9521 SUPERIOR AVE UNIT B, Sarasota FL 34231 · 941.922.9299
Last inspected Jun 23, 2026 · 7 visits since October 2023
FEB 24
JUL 24
NOV 24
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. The operator renewed the license during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened and held for more than 24 hours with no date mark.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed May Mitchell ServSafe manager certification expired 6/16/2026. The operator has an exam scheduled 7/14.
In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored in a soiled bucket at the ice machine. The operator removed the scoops and bucket for cleaning.
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 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. Observed the dish machine chlorine solution at 0ppm. The operator set up the three compartment sink for proper sanitization.
Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. The operator renewed the license during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked turkey in the 2-door upright cooler in the kitchen. The operator properly stored the raw bacon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (72F - Cold Holding) at room temperature in the kitchen. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (72F - Cold Holding) at room temperature in the kitchen. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
In-use knife stored in between a food preparation table and a reach in cooler. The operator removed the knife for cleaning.
Standing water in bottom of reach-in-cooler in the kitchen.
Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No soap provided at handwash sink in the middle of the kitchen. The operator provided soap for the hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork roast date marked with an old label. The operator properly date marked the pork roast.
Bowl or other container with no handle used to dispense food. Observed plastic portion cups used as scoops for salt and Parmesan cheese. An employee removed the portion cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils near the hand sink in the middle of the kitchen. The employee properly stored the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes and lighter stored above a food preparation table near the hand sink in the middle of the kitchen. The employee properly stored the belongings.
Standing water in bottom of reach-in-cooler.
Wet mop not stored in a manner to allow the mop to dry in the mop bucket in front of the mop sink.
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed bacon wrapped sausage date marked 6/29 in the reach in cooler. The operator discarded the bacon wrapped sausage.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed bacon wrapped sausage date marked 6/29 in the reach in cooler. The operator discarded the bacon wrapped sausage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (54F - Cold Holding) near the reach in cooler in the kitchen. The operator stated the eggs have been held at room temperature for approximately 2 hours. The operator placed the eggs inside the reach in cooler.
Handwash sink used for purposes other than handwashing. Observed discarded lemon slices and straws in the handwashing sink at the entrance to the kitchen.
Accumulation of debris inside warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys stored on a shelf above the reach in cooler in the kitchen. The operator properly stored the personal belongings.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 80F standing water. The operator properly stored the utensils.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near food products in the kitchen. The operator properly stored the bucket.
Standing water in bottom of reach-in-cooler in the kitchen.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate10 Basic
Show 13 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. Observed the chlorine solution for the dishmachine at 0ppm. The operator replaced the empty solution and the dishmachine chlorine solution read 100ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dish ware then handle clean dish ware without washing hands. The employee rewashed the the dish.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the stand up reach in cooler in the kitchen. The operator properly stored the raw chicken.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles in the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the kitchen. The operator discarded the beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an ice cream scoop stored in 77F standing water. The operator removed the scoop from the water.
No conspicuously located ambient air temperature thermometer in cold holding units in the kitchen.
Plumbing system in disrepair. Observed the cold water faucet not working at the hand sink in the kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored over canned soda in the server area. The operator properly stored the sanitizer bucket.
Water leaking from pipe underneath the hand sink in the kitchen.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cut cucumbers in the stand up reach in cooler. The operator properly stored the raw pork.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth solution at 400ppm. The operator diluted the solution to 200ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for wiping cloth solution.
No conspicuously located ambient air temperature thermometer in cold holding units in the kitchen.
Plumbing system in disrepair. Observed the cold water faucet not working at the handwashing sink in the middle of the kitchen.
Standing water in bottom of reach-in-cooler in the kitchen.
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.