SENOR CAFE
Federal Highway
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Inspection Details:
- 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.
Food safety inspection conducted on 3/11/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 11/8/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Inspection Details:
- 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**
Food safety inspection conducted on 11/8/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 10/4/2024
High Priority
10
Intermediate
0
Basic
3
Total
13
Inspection Details:
- 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**
Food safety inspection conducted on 10/4/2024 revealed 13 total violations (10 high priority, 0 intermediate, 3 basic).