SENOR FROG'S
8747 INTERNATIONAL DR UNIT C, Orlando FL 32819 · 786-230-7649
Last inspected May 22, 2026 · 12 visits since July 2023
DEC 24
MAY 25
DEC 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
7-8 Live, small flying insects found found in dry storage by onions.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015046793 | Aug 26, 2015 | Nov 13, 2015 | $200 |
Inspection history
12 visits, newest first
May 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. All 4 soda nozzles at the main bar interior soiled. Cook line white cutting boards soiled
Handwash sink used for purposes other than handwashing. Observed ice dumped in side bar hand sink.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish top shelf.
Equipment in poor repair./walk in freezer gasket torn.
Show the remaining 4 findings ▾
Exterior door has a gap at the threshold that opens to the outside./back exit door.
Ice buildup in walk-in freezer floor.
Light not functioning./three light bulbs out/cook line.
Time/temperature control for safety food thawed in an improper manner./thawed packaged raw beef with standing water/
Dec 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Service charge notice posted at host station. 'For your convenience a service charge may be added to your final bill' is on the bottom of the food menu. Service charge 20% is on the bill. Food menu should change to a service charge WILL be added instead of may be added.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Live, small flying insects found/one flying insect at the bar.
Food-contact surface soiled with food debris, mold-like substance or slime./all four soda nozzles at the bar.
Handwash sink used for purposes other than handwashing./observed kitchen employee rinse utensils in kitchen hand sink.
Spray bottle containing toxic substance not labeled./blue liquid bottle next to 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Main and side bar both with CO2 tanks not secured.
Equipment and utensils not properly air-dried - wet nesting./metal pans on top shelves/back prep area.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./98F, on grill.
Light not functioning./one light burnt out/cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket/dessert cooler. One ice machine air filter soiled.
Wall soiled with accumulated grease, food debris, and/or dust./wall behind and under kitchen dish machine.
Working containers of food removed from original container not identified by common name./flour bin/storage room.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food-contact surface not smooth and easily cleanable. Pestle
May 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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. Front bar 0ppm.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. 128f
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./3 employees under 60 days per manager.
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./Jose 6 months, Fibana 1 year.
Water treatment device has not been inspected or serviced according to manufacturer's instructions ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside back door
Food-contact surface not smooth and easily cleanable. Pestle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled.
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 5 high priority.
5 High priority7 Intermediate24 Basic
Show 37 findings ▾
7-8 Live, small flying insects found found in dry storage by onions.
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. Front bar 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (49F - Cold Holding) house made Cesar raw eggs (47F - Cold Holding) fresh garlic sauce (49F - Cold Holding)/holding for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours see stop sale sour cream (49F - Cold Holding); fresh garlic sauce (49F - Cold Holding) house made Cesar raw eggs (47F - Cold Holding) Less than 4 hours sour cream (74F - Cold Holding) chipotle with cream cheese (68F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 cooked burger (121F - Hot Holding); cooked chicken (121F - Hot Holding) operator reheating
Handwash sink not accessible for employee use at all times. Kitchen
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. 128°f
No paper towels or mechanical hand drying device provided at handwash sink in back bar
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./3 employees under 60 days per manager.
No soap provided at handwash sink in prep room and back bar
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./Jose 6 months, Fibana 1 year.
Water treatment device has not been inspected or serviced according to manufacturer's instructions ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured back hall
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner ice buckets
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone
Exterior door has a gap at the threshold that opens to the outside back door
Floor area(s) covered with standing water. Ice machine and dish area
Floor soiled/has accumulation of debris in back bar and floor drains throughout establishment soiled
Food stored on floor. Oil in kitchen Ice for consumption on floor of freezer
Food-contact surface not smooth and easily cleanable. Pestle
Garbage on the ground and/or pad around dumpster.
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95 on grill and shelf
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Employ restrooms
No waste receptacle installed at handwash sink provided with disposable towels in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filters soiled.
Objectionable odors ice machine areas of the establishment.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Opened employee beverage container in microwave unit with food to be served to customers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Ne t to clean equipment in kitchen
Single-service articles improperly stored. Ups plastic on floor in soda room
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only by back door
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon and raw mani stored over cut onions and cut vegetables/cook line reach in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./cook line several white cutting boards soiled.
Handwash sink not accessible for employee use at all times./garbage can an food cart blocking kitchen cook line hand sink/
Handwash sink used for purposes other than handwashing./bar hand sink used to dump ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin./one ice machine.
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./two packs of commercially processed reduced oxygen packaged raw salmon/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F by the grill. 80F cook line small prep table.
In-use wet wiping cloth/towel used under cutting board./under cook line two brown color cutting board/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./dessert reach in cooler gasket soiled.
Stored food not covered./cut fruits at the bar.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over cooked pasta, walk in cooler/
Working containers of food removed from original container not identified by common name./flour bin in back kitchen prep room.
Jun 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./walk in freezer door gasket torn.
Ice buildup in walk-in freezer door.
Light not functioning./two light bulbs not working/cook line.
Jun 13, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
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. Kitchen dish machine chlorine 0ppm/set up quat Manuel sanitizing compartment. Bar dish machine chlorine 0ppm/set up quat Manuel sanitizing compartment.
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./walk in freezer door gasket torn.
Food stored on floor./oil carton, grill side.
Ice buildup in walk-in freezer door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container, back prep room/
Light not functioning./two light bulbs not working/cook line.
Wiping cloth sanitizing solution stored on the floor./back prep room/
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked rice with corn covered and cooled overnight in walk in cooler at 48F to 50F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked rice with corn covered and cooled overnight in walk in cooler at 48F to 50F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./gallon of milk opened 3 days ago, bar reach in cooler.
Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store utensils/
Spray bottle containing toxic substance not labeled./pink liquid spray bottle/dish washing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket on top of the bread/dry storage room.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor./oil carton, cook line deep fryer area/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./94F, on cook line flat grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled. Ice machine air filters soiled.
Plumbing system in disrepair./hot water faucet not working/dish area hand sink.
Wet wiping cloth not stored in sanitizing solution between uses./cook line sanitizing bucket, wiping cloth not submerged completely/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./two sanitizing buckets quat 0ppm, rechecked both 200ppm/
Wiping cloth sanitizing solution stored on the floor./back kitchen/
Jul 10, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Spray bottle containing toxic substance not labeled./chemical bottle at main bar.
Equipment and utensils not properly air-dried - wet nesting./plastic cups at bar, plastic bins and metal containers on shelves.
Ice buildup in reach-in freezer/end of cook line freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./86F, on back prep room table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All three ice machine air filters soiled. Hand sink soiled/kitchen entrance next to ice machine.
Water leaking from faucet/handle./cook line hand sink.
Working containers of food removed from original container not identified by common name./flour container, storage room.
Jul 7, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Live, small flying insects in bar area. Observed approximately 12 flying insects at second bar.
Raw animal food stored over/not properly separated from ready-to-eat food./raw fish stored over homemade ranch dressing.
Spray bottle containing toxic substance not labeled./chemical bottle at main bar.
Carbon dioxide/helium tanks not adequately secured./CO2 tank on stage/
Employee with ineffective hair restraint while engaging in food preparation./hair touching hanging pans above the deep fryers.
Equipment and utensils not properly air-dried - wet nesting./plastic cups at bar, plastic bins and metal containers on shelves.
Floor area(s) covered with standing water./main and second bars.
Ice buildup in reach-in freezer/end of cook line freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./86F, on back prep room table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All three ice machine air filters soiled. Hand sink soiled/kitchen entrance next to ice machine.
Water leaking from faucet/handle./cook line hand sink.
Wiping cloth sanitizing solution stored on the floor./back prep room/
Working containers of food removed from original container not identified by common name./flour container, storage room.
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.