Schnitzel Kitchen
Last inspected: Oct 30, 2025
100
Score
Inspectors have visited Schnitzel Kitchen eight times, with records going back to 2023. The most recent report on file is from Oct 30, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
Across the inspection history, “raw animal foods not properly separated” is the issue that surfaces most often, recorded two times.
Schnitzel Kitchen's latest score of 100 sits above the Sarasota average of 81. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
No violations found.
100
Oct 23, 2025
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Nov 8, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
64
Jul 9, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
45
Feb 9, 2024
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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.
12A-29-4
High Priority - 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. **Corrected On-Site**
08A-20-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding units in the kitchen. **Repeat Violation**
05-09-4
Basic - Plumbing system in disrepair. Observed the cold water faucet not working at the hand sink in the kitchen. **Repeat Violation**
29-08-4
Basic - 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. **Corrected On-Site**
21-44-1
Basic - Water leaking from pipe underneath the hand sink in the kitchen.
29-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles in the kitchen.
36-37-5
39
Oct 12, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary wiping cloth solution at 400ppm. The operator diluted the solution to 200ppm. **Corrected On-Site**
41-27-4
Intermediate - 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.
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in cold holding units in the kitchen.
05-09-4
Basic - Plumbing system in disrepair. Observed the cold water faucet not working at the handwashing sink in the middle of the kitchen.
29-08-4
Basic - Standing water in bottom of reach-in-cooler in the kitchen.
29-49-6
58
Jun 1, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
55
Feb 16, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the stand up reach in cooler in the kitchen. Operator properly stored the raw products. **Corrected On-Site**
08A-20-5
Intermediate - 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.
53B-13-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for sanitizer solution used for wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handle used as a scoop for sugar and rice on a prep table in the kitchen. Operator removed the ramekins from the sugar and rice. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Hole in or other damage to wall. Observed holes in wall near the hot water heater. **Repeat Violation**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the wall and a piece of equipment in the kitchen.
10-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a prep table at the front of the cook line. Operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Uncleanable knife block in use to store knives on a prep table in the kitchen.
14-55-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed multiple mops not stored in a manner to dry at the mop sink. Operator properly stored the wet mops. **Corrected On-Site**
42-01-4
50
Frequently Asked Questions
When was Schnitzel Kitchen last inspected?
The most recent health inspection at Schnitzel Kitchen on file is from Oct 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Schnitzel Kitchen?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at Schnitzel Kitchen.
How does Schnitzel Kitchen compare to other restaurants in Sarasota?
Schnitzel Kitchen most recently scored 100 out of 100, which is higher than the Sarasota average of 81.
Has Schnitzel Kitchen's inspection record improved over time?
Yes. Recent inspections at Schnitzel Kitchen have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Schnitzel Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Schnitzel Kitchen inspected?
Based on the inspection history on file, Schnitzel Kitchen is inspected around three times per year on average.
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