SENOR CAFE
1520 S FEDERAL HWY, Hollywood FL 33020 · 954.924.1666
Last inspected Mar 4, 2026 · 11 visits since August 2023
NOV 24
MAR 25
MAY 25
OCT 25
MAR 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025085525 | Oct 7, 2025 | Jan 26, 2026 | $1,300 |
| 2--2024070927 | Oct 4, 2024 | Jan 6, 2025 | $200 |
Inspection history
11 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw beef and continued with handling other equipment and plates without washing hands and changing gloves. Manager translated proper procedures and employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In right reach in cooler opposite office door, tray of raw steaks above raw pork chops. Manager rearranged to properly separate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen main FLIPTOP UPPER - diced cheese (54F - Cold Holding); sliced ham (46F - Cold Holding); diced tomatoes (46F - Cold Holding); cooked sausage (45F - Cold Holding) LOWER - liquid egg whites (46F - Cold Holding); liquid eggs (49F - Cold Holding); diced tomatoes (47F - Cold Holding). Per manager items not prepared or portioned today and in unit 1.5-2 hours. Observed unit not set up properly to maintain proper temperature. All items removed to other coolers to recoil and unit set up properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop at cookline, under no temperature control, cooked vegetables (98F - Hot Holding). Per manager prepared approximately 1 hour. Employee reheated to 181F and moved to flattop to hot hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Steamer wands on espresso machine have dried on milk residue.
Handwash sink used for purposes other than handwashing. Employee at front counter washing out wiping cloth in hand sink.
Floor area(s) covered with standing water. Around hand sink and reach in cooler and freezer in kitchen.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door flip top: cooked pork (60F - Cooling). Per operator pork was cooked last night and has been cooling in unit overnight. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door flip top: cooked pork (60F - Cooling). Per operator pork was cooked last night and has been cooling in unit overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked chicken in drawers under flat top unit. Operator reorganized. Raw beef stored above ready to eat ham and cheese croquettes in 1 door stainless reach in cooler next to back door. Operator removed raw beef to different unit. Raw shell eggs stored above cooked potatoes in walk in cooler. Operator reorganized
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1 door flip top on cook line: raw shell egg ambient (63F). Operator states eggs have been in unit for 2 hours. Operator moved to working reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top on cook line: liquid egg (56F); raw sausage (61F). Per operator items being held in unit for 2 hours. Operator moved to reach in freezer to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at prep sink. Discussed with employee, employee re washed hands at hand wash sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ham prepared 1 hour ago at 10:00 (63F - Cooling) to 58F-61F at 10:50. Ham tightly packed and covered in middle section of reach in cooler. Based on current cooling rate item will not reach 41F within 4 hours. Operator uncovered and moved to reach in freezer
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill up pan of water for sanitizer bucket. Hand wash sink used to rinse knife. Discussed with operator
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager arrived at time of inspection
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top on cook line
Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top
May 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 drawer corner flat top: cooked pork (54F - Cooling); cooked beef (56F); cooked chicken (57F - Cooling); cooked pork (57F - Cooling).; 2 door low top on cook line: cooked lamb (67F - Cooling) Per operator items were cooked last night and have been cooling overnight. Not prepared or portioned today. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 drawer corner flat top: cooked pork (54F - Cooling); cooked beef (56F); cooked chicken (57F - Cooling); cooked pork (57F - Cooling).; 2 door low top on cook line: cooked lamb (67F - Cooling). Per operator items were cooked last night and have been cooling overnight. Not prepared or portioned today. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at wait station touching face with gloved hands then proceed to handle utensils. Discussed with operator. Operator instructed employee to remove gloves, wash hands and sanitize utensils
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above salsa in reach in cooler, raw beef stored above cooked potatoes in walk in cooler. Operator reorganized
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill up water in sanitizer buckets. Discussed with operator
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.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top unit
Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef then proceed to handle utensils without changing gloves and washing hands. Discussed with operator. Operator instructed employee to change gloves and wash hands, moved utensils to ware washing area
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200ppm+ chlorine. Instructed operator on proper ppm levels. Operator remade and retested at 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Con opener soiled, operator cleaned and sanitized
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored with food items at front counter, wait station area. Operator moved to office.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 drawer unit under flat top
Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top
Water draining onto floor surface. Observed water draining from ware washing machine onto floor surface. Plumber arrived at time of inspection
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer buckets
Nov 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw pork stored above container of cooked pork in cook line Lowboy cooler. Manager inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air-; Cooked Pork (52F); Shredded Beef (55F - Cold Holding). Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. Observed unit leaking water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage Air-; Cooked Pork (52F- Cold Holding) Shredded Beef (55F - Cold Holding). Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. Observed unit leaking water. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Oxtail (125F - Hot Holding). Per Manager food item in unit less than 2 hours. Observed item stored at room temperature. Employee reheated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Floor soiled/has accumulation of food debris. Employee cleaned during inspection.
Light shield damaged/in disrepair. 1 light shield damaged in kitchen.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths stored on prep tables throughout kitchen. Employee removed.
Oct 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority0 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In upright reach in cooler by office, cooked oxtail (55F - Cooling); cooked pork (54F - Cooling); cooked potatoes (55F - Cooling); potato croquettes (40F). Per employee all items in unit overnight and prepared on 10-3. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to prepare good items after touching soiled wiping cloth without washing hands first. Reviewed with employee proper procedures and employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on dirty towel tucked into apron and put on gloves. Reviewed with manager and employee proper hand wash procedures and employee stopped and washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading greater than 500ppm quaternary. Employee drained sink and remade to proper 200ppm quaternary.
Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw shell eggs on shelf above cases of unwashed produce. Manager moved eggs to opposite lower shelf away from produce.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line lowboy drawers; container of raw beef above container of cooked pork chops with no barrier between them. Employee rearranged for proper separation. 2) In mini fliptop lower cooler, open packs of raw link sausage above quarts of liquid eggs and open quart of liquid egg whites. Employee removed sausage from cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In mini fliptop upper cooler, containers of raw shell eggs with 6 broken. Employee removed broken eggs and washed remainder before putting in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In upright reach in cooler by office, cooked oxtail (55F - Cooling); cooked pork (54F - Cooling); cooked potatoes (55F - Cooling); potato croquettes (40F). Per employee all items in unit overnight and prepared on 10-3.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cook line lowboy drawers, cooked pork chops 61F at 12:05pm (portioned cooking from 11:00am) to 57F at 1:00pm; portioned raw steak 66F at 12:05pm (cut cooling from approximately 10:30am) to 61F at 1:00pm. Based on times and temperatures neither will reach 41F in 4 hrs. Employees added bags of ice to each container to rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed.
No conspicuously located ambient air temperature thermometer in holding unit. In upright reach in cooler by office.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet wiping cloths at cookline. Manager removed from line to be replaced.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sliced cheese in flip top across grill.
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature under no running water in triple sink in kitchen cook line. Operator turned on running water.
Aug 7, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cuban sandwich (47-50F - Cold Holding). chicken (55F - Cold Holding); pork (55F - Cold Holding) beef (50F - Cold Holding) in reach in cooler. Per operator not portioned or prep today per operator sandwich in cooler overnight. See stop sale.
Faucet/handle missing at plumbing fixture at hand washing sink.
Floor area(s) covered with standing water. Though out kitchen and walk in cooler.
Water leaking from pipe and/or faucet/handle at hand washing sin
Aug 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork chunks(50F - Cooling ) as per operator cooling appropriately 7 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork chunks(50F - Cooling ) as per operator cooling appropriately 7 hours. See stop sale.
Raw animal food stored over or with unwashed produce. Raw shelled eggs over oranges in walk-in cooler. Operator moved eggs to a lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cuban sandwich (47-50F - Cold Holding). Beef(47-50F - Cold Holding). chicken (55F - Cold Holding); Per operator not portioned or prep today per operator sandwich in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cuban sandwich (47-50F - Cold Holding). chicken (55F - Cold Holding); pork (55F - Cold Holding) beef (50F - Cold Holding) in reach in cooler. Per operator not portioned or prep today per operator sandwich in cooler overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Observed slicing knife stored on hand washing sink shelf in kitchen. Observed fruit purée defrosting in hand washing sink. Operator removed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Faucet/handle missing at plumbing fixture at hand washing sink.
Floor area(s) covered with standing water. Though out kitchen and walk in cooler.
Observed raw chicken stored on walk in cooler floor. Observed boxes on walk in freezer floor.
Water leaking from pipe and/or faucet/handle at hand washing sin
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.