SENOR FROG'S
225 S FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33316 · 7542232180
Last inspected Jul 11, 2026 · 12 visits since August 2023
SEP 24
MAR 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately three live, small flying insects landing on cases of produce stored in kitchen. Operator removed flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023050661 | Aug 28, 2023 | Oct 2, 2023 | $400 |
| 2--2023030302 | May 8, 2023 | Jun 22, 2023 | $200 |
Inspection history
12 visits, newest first
Jul 11, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. 1) flip top- =Pantry station-; pico de gallo (50F - Cold Holding); mozzarella cheese (52F - Cold Holding) I2) flip top-Fry station-; pico de gallo (50F - Cold Holding); coleslaw (48F - Cold Holding) 3) flip top- Grill station-; blue feta cheese (50F - Cold Holding); pico de gallo (48F - Hot Holding). Per manager food held less than 4 hours, ice bath added for a quick chill
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels, no hot water temperature thermometer available on site.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 6 employees working in food preparation
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 flip tops along cook line.
Jul 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
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 touched pants, then changed gloves to continue placed labels on clean food containers. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, changed gloves to continue peeling clean and dry chile. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3rd. Attempt.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. 1) flip top- =Pantry station-; pico de gallo (50F - Cold Holding); mozzarella cheese (52F - Cold Holding) I2) flip top-Fry station-; pico de gallo (50F - Cold Holding); coleslaw (48F - Cold Holding) 3) flip top- Grill station-; blue feta cheese (50F - Cold Holding); pico de gallo (48F - Hot Holding). Per manager food held less than 4 hours, ice bath added for a quick chill
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels, no hot water temperature thermometer available on site.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 6 employees working in food preparation
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 flip tops along cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher area, soiled hand wash sink, food residue inside, employee cleaned and sanitized.
Old labels stuck to food containers after cleaning. One container inside walk in cooler, employee removed.
Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket, employee provided.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In flip top cooler, tomatoes cut since 2/17/2026, stored in pan,( more than a month). Employee discarded tomatoes. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In flip top cooler, tomatoes cut since 2/17/2026, stored in pan,( more than a month). Employee discarded tomatoes. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, Shredded Cheese (51F - Cold Holding). Per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 1.5 hours. Food was moved back to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1), In flip top cooler, Grilled Chicken (91F - Hot Holding). Operator prepared food approximately 1.5 hours ago, and placed in steam table. 2), Corn (125F - Hot Holding). Operator prepared food approximately 1.5 hours ago, and placed in steam table. Educated employee on proper hot holding temperatures. Food was placed on grill and stove to reach proper temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. 1). Can opener soiled with food debris and grease. 2). Cutting board stored on flip top cooler opposite grill on cook line, with deep grooves.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat devices to measure temperature of heat dishwasher.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees's jackets and handbag hanging on dry storage shelf with food for establishment. Educated employee on storing personal items away from food. Items were moved from shelf.
Food stored on floor. Bucket of chicken base stored on floor near to dry storage room shelf. Employee placed bucket on shelf.
No handwashing sign provided at a hand sink used by food employees. No sign at handwashing sink at handwashing sink next to cook line.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over canned/bottled drinks. In walk in cooler, raw shell eggs stored over bottles of champagne. Operator moved eggs to lower shelf.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator can not locate thermometer for dishwasher.
Equipment and utensils not properly air-dried - wet nesting. At dishwasher area, containers wet nesting.
In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven door in between use.
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 120F). Operator set up triple sink to wash, rinse, and sanitize dishware.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked rice (104F - Reheating) since 10:30am, at 11:45. 136F at 12:40pm. Operator put food in microwave to reheat to 165F for hot holding.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (87F-100F - Hot Holding) at cook line steam table. Per operator, food out of temperature for approximately 30 minutes. Operator put chicken back on grill to reheat to 165F for hot holding.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm) in kitchen. Operator remade to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with food debris, stored on side of bar facing ocean.
Commercially processed reduced oxygen packaged salmon and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
Food stored on floor. Observed frying oil carton stored on floor at cookline. Operator properly stored.
Ice scoop handle in contact with ice. Observed inside right ice machine in dry storage room. Operator removed.
In-use ice scoop stored on soiled surface between uses. Observed wall soiled where ice scoops are stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep,table and flip top cooler at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sinks throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed unlabeled bottles of oil stored throughout cook line. Employee labeled bottles.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at dishwasher.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed at dishwasher. As per operator no test strips at establishment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at Dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
No soap provided at handwash sink. Observed at bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on prepping table in kitchen. Operator stored correctly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee chopping carrots with bracelet on wrist. Employees removed and complied.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water (87F) Operator removed water.
Time/temperature control for safety food thawed in an improper manner. Observed packages of raw beef thawing at room temperature (31F) in sink next to walk in cooler entrance.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket next to employees locker.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored in sanitation buckets.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at back bar. Operator cleaned and sanitized during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
Dec 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed birria (48F - Cold Holding); carnitas (50F - Cold Holding); fajitas (46F - Cold Holding) stored in walk in cooler. Per operator, employees were in and out of walk in cooler while putting away delivery items; foods out of temperature for approximately 3 hours. Operator moved foods to walk in freezer to quick chill.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately three live, small flying insects landing on cases of produce stored in kitchen. Operator removed flies.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed birria (48°F - Cold Holding); carnitas (50°F - Cold Holding); fajitas (46°F - Cold Holding) stored in walk in cooler. Per operator, employees were in and out of walk in cooler while putting away delivery items; foods out of temperature for approximately 3 hours. Operator moved foods to walk in freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line. Operator provided.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank unsecured at front bar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon thawed in original commercial packaging. Operator cut open packaging to allow oxygen flow.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor next to ice machines. Operator properly stored.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to dish wash machine. Emailed sign to operator to be posted.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws and stirrers stored at bar for self service. Operator removed.
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.