Senor Cafe
Last inspected: Mar 4, 2026
100
Score
Inspectors have visited Senor Cafe 14 times, with records going back to 2022. The most recent visit was on Mar 4, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
Across the inspection history, “cooked/heated time/temperature control” is the issue that surfaces most often, recorded three times.
Senor Cafe's latest score of 100 sits above the Hollywood average of 75. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
43
Oct 7, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
29
May 28, 2025
Complaint Full
1 major violation.
View 1 violation
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**
53B-13-5
90
May 27, 2025
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
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**
12A-25-4
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**
08A-05-6
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**
03D-02-5
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**
01B-36-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill up water in sanitizer buckets. Discussed with operator **Warning**
31A-11-4
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**
11-26-1
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**
53B-13-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top unit **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top **Corrected On-Site** **Repeat Violation** **Warning**
29-49-6
37
Mar 11, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
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**
08A-20-5
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**
12A-09-4
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**
41-27-4
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Con opener soiled, operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area
36-34-5
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**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 drawer unit under flat top
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top
29-49-6
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**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer buckets **Corrected On-Site**
21-12-4
39
Nov 8, 2024
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
41
Oct 4, 2024
Routine - Food
10 critical violations. 3 minor violations.
View 13 violations
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**
22-43-4
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-04-5
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**
08A-05-6
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-14-4
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**
41-27-4
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.
03D-02-5
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-07-5
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**
12A-28-4
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.
01B-02-5
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**
03D-07-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright reach in cooler by office.
05-09-4
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**
21-09-4
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**
13-07-4
19
Mar 25, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
82
Aug 7, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
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**
03A-02-5
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture at hand washing sink. - From follow-up inspection 2023-08-07: **Time Extended**
29-09-4
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**
36-22-4
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**
29-11-4
74
Aug 4, 2023
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
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.
01B-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.
03D-02-5
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.
01B-36-5
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**
08A-04-5
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.
03A-02-5
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**
31A-11-4
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.
53B-14-5
Basic - Faucet/handle missing at plumbing fixture at hand washing sink.
29-09-4
Basic - Floor area(s) covered with standing water. Though out kitchen and walk in cooler.
36-22-4
Basic - Observed raw chicken stored on walk in cooler floor. Observed boxes on walk in freezer floor.
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle at hand washing sin
29-11-4
32
Mar 3, 2023
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main kitchen cold holding unit at cook line- observed cutting board soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink across from-dish machine- observed container of heavy cream packets being stored inside hand washing sink.
31A-09-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping cloth on prep table in coffee service prep area.
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Walk in cooler- observed 16 ounce container with no handle being stored inside ranch sauce.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line prep table- observed employee beverage bottle on prep table.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing sandwiches in coffee service prep area with no hair restraint.
13-03-4
Basic - In-use tongs stored end of trash can edges between uses. Observed at fry station.
10-20-4
61
Nov 16, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Front counter low boy cooler- observed 2 gallons of milk expired 11/01/2022. See Stop Sale. **Warning**
01B-13-4
Basic - Buildup of food debris/soil residue on equipment door handles. Main kitchen- observed reach in cooler and low boy cooler door handles soiled with food debris.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Front counter- observed employee thermo cup at pastry display case. Kitchen prep area at office- observed employee water bottle inside reach in cooler. Cook line- observed employee cup of coffee and water bottle on prep table with diced peppers.
12B-02-4
Basic - Floor area(s) covered with standing water. Observed throughout entire main kitchen due rubber mats on floor.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen- observed 6 inch half pan with utensils stored inside standing water.
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen- observed at all prep tables throughout kitchen and front counter.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed squeeze bottles of oil and water with no labeling. -dry storage area at front counter- observed container of sugar with no labeling.
02D-01-5
64
Aug 23, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front counter warmer- observed beef empanadas at 120 degrees F. Operator removed beef empanadas.
03B-15-5
Basic - Buildup of food debris/soil residue on equipment door handles. Main kitchen fry station and oven door handles.-Observed door an handles heavy soiled.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at Main kitchen cook line prep table, preparation area cutting board at prep table employee water bottle and and cup of coffee. Employee removed beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen preparation area on cutting board- observed employee cellphone on cutting board. Employee removed cellphone. **Corrected On-Site**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table- observed ground beef, flank steak, being thawed at room temperature. Operator removed items to cooler. **Corrected On-Site**
06-01-5
67
Frequently Asked Questions
When was Senor Cafe last inspected?
The most recent health inspection at Senor Cafe on file is from Mar 4, 2026. The public record contains 14 inspections in total.
What is the most common violation at Senor Cafe?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Senor Cafe.
How does Senor Cafe compare to other restaurants in Hollywood?
Senor Cafe most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Senor Cafe's inspection record improved over time?
Yes. Recent inspections at Senor Cafe have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Senor Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Senor Cafe inspected?
Based on the inspection history on file, Senor Cafe is inspected around four times per year on average.
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