DirtyFLRestaurant Inspection Data

SENOR CAFE

Federal Highway
Hollywood, Florida, 33020
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10846810

  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-28: 4 more employees provided, 2 more awaiting test grades. Next unannounced **Time Extended** **Corrective Action Taken**

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10843624

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top unit Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top Corrected On-Site Repeat Violation Warning
  • 03D-02-5:High Priority - 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 Warning
  • 01B-36-5:High Priority - 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. Warning
  • 12A-25-4:High Priority - 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 Warning
  • 08A-05-6:High Priority - 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 Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill up water in sanitizer buckets. Discussed with operator Warning
  • 11-26-1:Intermediate - 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. Warning
  • 53B-13-5: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. Warning

Inspection Date: 3/11/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area
  • 40-06-5:Basic - 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. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 drawer unit under flat top
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top
  • 29-03-4:Basic - Water draining onto floor surface. Observed water draining from ware washing machine onto floor surface. Plumber arrived at time of inspection **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer buckets Corrected On-Site
  • 08A-20-5:High Priority - 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 Corrected On-Site
  • 12A-09-4:High Priority - 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 Corrected On-Site
  • 41-27-4:High Priority - 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 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Con opener soiled, operator cleaned and sanitized Corrected On-Site
  • 53B-14-5:Intermediate - 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.

Inspection Date: 11/8/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of food debris. Employee cleaned during inspection. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. 1 light shield damaged in kitchen.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 21-09-4:Basic - 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. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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. Repeat Violation
  • 03B-01-6:High Priority - 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. **Corrective Action Taken**

Inspection Date: 10/4/2024

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright reach in cooler by office.
  • 21-09-4:Basic - 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. Corrected On-Site
  • 03D-02-5:High Priority - 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.
  • 12A-07-5:High Priority - 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. Corrected On-Site
  • 12A-28-4:High Priority - 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. Corrected On-Site
  • 22-43-4:High Priority - 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. Corrected On-Site
  • 08A-04-5:High Priority - 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. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-14-4:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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.
  • 03D-07-5:High Priority - 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. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8346265

  • 06-01-5:Basic - 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. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8464119

  • 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture at hand washing sink. - From follow-up inspection 2023-08-07: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Though out kitchen and walk in cooler. - From follow-up inspection 2023-08-07: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle at hand washing sin - From follow-up inspection 2023-08-07: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2023-08-07: chicken (48F - Cold Holding); pork (55F - Cold Holding) beef (52F - Cold Holding) in reach in cooler. Per operator not portioned or prep today . Cuban sandwich (41F - Cold Holding). Admin Complaint

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8462926

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture at hand washing sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Though out kitchen and walk in cooler.
  • 08B-38-4:Basic - Observed raw chicken stored on walk in cooler floor. Observed boxes on walk in freezer floor.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at hand washing sin
  • 03D-02-5:High Priority - 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.
  • 01B-36-5:High Priority - 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.
  • 08A-04-5:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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.
  • 31A-11-4:Intermediate - 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 Corrected On-Site
  • 53B-14-5:Intermediate - 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.