Schnitzel Haus Restaurant & Bar
Last inspected: Jan 13, 2026
74
Score
Public records show eight inspections at Schnitzel Haus Restaurant & Bar stretching back to 2022. Schnitzel Haus Restaurant & Bar was last inspected on Jan 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “no soap provided at handwash sink” is the issue that surfaces most often, recorded two times.
By comparison, the average Hobe Sound facility scores 78, putting Schnitzel Haus Restaurant & Bar on the weaker side. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
74
Oct 14, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
45
Dec 20, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - 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 **Corrective Action Taken**
03B-01-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink by dish machine. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand wash sink by walk in cooler. **Corrected On-Site** **Repeat Violation**
31B-03-4
52
Aug 30, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - 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.
01B-13-4
High Priority - 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. **Corrected On-Site**
08A-02-6
Intermediate - No soap provided at handwash sink. At hand wash sink by dish area. **Corrected On-Site**
31B-03-4
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and salad station. **Corrected On-Site**
31B-02-4
Basic - Plumbing system in disrepair. Faucet fell off while filling up sink.
29-08-4
Basic - 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. **Corrective Action Taken**
16-55-4
45
Apr 10, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Oct 31, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind onions in cooler across grill. Operator reversed. **Corrected On-Site**
08A-05-6
Intermediate - Clam tag removed from original container prior to container being emptied. Operator placed tag back on bag. **Corrected On-Site**
01C-10-4
Intermediate - 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. **Corrected On-Site**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area and wait station. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
02B-02-5
Basic - Parsley not washed prior to preparation in prep area. Cook went to wash parsley. **Corrected On-Site**
08B-39-4
55
Apr 13, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in reach in cooler at cook line Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Clam tags not marked with last date served. Educated operator **Repeat Violation**
01C-03-4
Basic - Food stored on floor- case of fries in walk-in freezer Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses- at cook line; Operator discarded **Corrected On-Site**
21-12-4
70
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Clams tags not marked with last date served.
01C-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle stored in sandwich table at cook line; operator removed; **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in water at 80 F at cook line Operator removed **Corrected On-Site**
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to small baking oven at prep station; Operator removed **Corrected On-Site**
40-06-5
67
Frequently Asked Questions
When was Schnitzel Haus Restaurant & Bar last inspected?
The most recent health inspection at Schnitzel Haus Restaurant & Bar on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Schnitzel Haus Restaurant & Bar?
Across the inspection record, “no soap provided at handwash sink” has been cited two times, more than any other issue at Schnitzel Haus Restaurant & Bar.
How does Schnitzel Haus Restaurant & Bar compare to other restaurants in Hobe Sound?
Schnitzel Haus Restaurant & Bar most recently scored 74 out of 100, which is lower than the Hobe Sound average of 78.
Has Schnitzel Haus Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Schnitzel Haus Restaurant & Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Schnitzel Haus Restaurant & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Schnitzel Haus Restaurant & Bar inspected?
Based on the inspection history on file, Schnitzel Haus Restaurant & Bar is inspected around three times per year on average.
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