HOLY SCHNITZEL

Name: HOLY SCHNITZEL
Address: 5650 STIRLING RD STE 6, HOLLYWOOD, FL, 33021, US
Rating: 88.6

5650 STIRLING RD STE 6, HOLLYWOOD, FL 33021

License #1624693

88.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HOLY SCHNITZEL in HOLLYWOOD currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 8 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[11-26-1] 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.
[08A-05-6] 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.
[53B-05-5] 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.
[08B-12-5] Stored food not covered. Frozen breaded onion rings and portioned chicken in walk in freezer not covered.

Administrative complaint recommended
[02C-02-5] 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
[12A-16-4] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in food preparation with no hair restraints. Discussed with operator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line reach in cooler soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink to fill pitcher for cooking
[41-07-4] Container of medicine improperly stored. Container of medicine stored on dry storage shelf with dry storage items above prep table. Operator removed
[08B-38-4] Food stored on floor. Multiple food items stored on floor in walk in freezer
[01B-02-5] 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.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed floor drain overflowing in ware washing area
[11-26-1] 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
[22-41-4] 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
[03A-03-5] 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
[53B-13-5] 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

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse