SENOR CAFE
1520 S FEDERAL HWY · HOLLYWOOD · Broward County · FL 33020
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – 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 **Repeat Violation** **Admin Complaint**
01B-36-5High 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. 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.
08A-05-6High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5High Priority – 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 **Corrective Action Taken**
03A-02-5High Priority – 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.
Intermediate 4
12A-03-4Intermediate – 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 **Corrected On-Site**
03D-15-4Intermediate – 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 **Corrective Action Taken**
31A-11-4Intermediate – 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 **Repeat Violation** **Admin Complaint**
53A-05-6Intermediate – 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 **Corrected On-Site**
Basic 2
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top on cook line **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top **Repeat Violation** **Admin Complaint**
Inspector observations synchronized from DBPR on August 20, 2026 4:00 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.