Senor Cafe
1520 S Federal Hwy, Hollywood, FL 33020 · Permanent Food Service · License 1620434
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection10 high priority (7 fixed on the spot, 3 repeats), 4 intermediate (2 fixed on the spot), 5 basic-60
- Still closed on Nov 4, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score5
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 4, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed at callback inspection same. Per operator new plans submitted to Plan Review, no response as of yet. Extended 53 days from initial 60 day violation.
More time given
- 1st follow-up visitOct 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Cook Line - Handwash sink removed from food preparation/dishwashing area.
Observed at callback inspection same. 6 day extension given from initial 7 day violation.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed at callback inspection same. 59 day extension from initial 60 Day violation
More time given
- First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Flip top - Near Fryer - observed 6 cracked raw shell eggs inside unit. Operator removed cracked shell eggs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Flip Top - Cutting Board - ; Liquid Eggs (87°F - Cold Holding) observed item without temperature control. Operator placed item into cooler to quick chill. Items not prepared or portioned today. Per operator item outside of unit for approximately 2 hours. 2) Cook line - Flatt Top Low Boy -Raw chicken (45-51°F - Cold Holding); raw beef (46 -55°F - Cold Holding) operator added ice bags for items to quick chill. Items not prepared or portioned today. Per operator items in unit for less than 4 hours. 3) Flip Top UPPER - ; cheese slice (60-65°F - Cold Holding); sliced ham (57 - 61°F - Cold Holding) Items not prepared or portioned today. Operator placed items in lower section of flip top to quick chill. Per operator items in unit for less than 4 hours. 4) Flip Top Near Fryer - ; cheese slice (51°F - Cold Holding); tomatoes sauce (56°F - Cold Holding) item not prepared or portioned today operator placed items inside cooler to quick chill. Per operator item unit for less than 4 hours. 5) Cook Line - Low Boy; black bean (47°F - Cold Holding) per operator item not prepared or portioned today. Item placed in unit approximately 2 hours ago, operator moved items into reach in cooler to quick chill. 6) Flip Top Near Fryer - ; cheese slice (51°F - Cold Holding); tomatoes sauce (56°F - Cold Holding) per operator item not prepared or portioned today. Item placed in unit approximately 3 hours ago. Operator placed item inside low boy cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1) FRYER - ; cooked plantain (100 - 111°F - Hot Holding) observed item inside fryer basket without any temperature control for less than 4 hours. Operator placed item on time control.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
1) Cook line steam table - Lamb (101-115°F - Reheating); mashed potatoes (112°F - Reheating ); rice and beans (89-109°F - Reheating ) per operator items cooked previous day and reheating in steam table. Per operator items reheating for approximately 1 and a half hours, operator moved items to stove to speed up reheating process.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1) Cook line - Reach In cooler - observed raw beef patties stored above ready to eat sweet potatoes. Operator stored properly 2) Avantco Cooler #2 - Raw beef and raw pork stored above ready to eat cheese slices. Operator removed cheese
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee moving between multiple task while handling raw food items. Observed employee not wash hands before changing gloves. Employee washed hands
Repeat violationAdministrative complaint
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher fail to wash hands after washing and rinsing soiled dishes. Dishwasher proceeded to handle clean dishes from dishwasher with same gloved hands. Dishwasher removed gloves, washed hands and sanitized dishes again.
Fixed on the spot
Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee crack raw shell egg then proceeded to wipe hands on soiled terry clothe attached to apron. Then proceeded to handle food items for customer order. Reviewed proper hand washing procedures with operator, employee washed hands.
Fixed on the spot
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 touching face with gloved hands. Employee then proceeded to prepare customer food order without glove change or hand wash. Employee removed gloves and washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs with gloves then proceeded to work with multiple food items without gloves change or handwashing. Employee washed hands and changed gloves.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1) True Refrigerator-; pork deli meat cooling for approximately 3 hours at 10:45am (47°F - Cooling) at 11:50am (47°F) ; lettuce cooling for approximately 2 hours at 10:45am (49°F - Cooling) at 11:50am (48°F). Per operator prepared approximately 3 hours ago. Based on times and temperature items will not hit 41 degrees in 4 hours. Operator moved items into reach in freezer to quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 1) Wait Station - Soda Machine - surface soil with mold-like substance or slime.
2) Bar Area - Soda Machine -surface soil with mold-like substance or slime.
Code 31, Handwash sinks and supplies: Cook Line - Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Due to multiple hand washing violations, plans on file checked for hand wash sink in kitchen cooking area. Discovered sink was on original plans and is no longer in kitchen.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen layout does not match plans on file while checking for hand washing sink. Discussed with operator to redraw plans for submission to plan review.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Dishwashing Station - observed several knives stored between wall and prep sink. Operator removed knives to be cleaned and sanitized.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing bracelets while doing food preparation.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed employee with soiled wiping clothe attached to apron.
Code 25, Single-service items: Single-service articles improperly stored.
Outside - Dry Storage - observed cups and plastic containers stored on the floor. Operator instructed employee to remove items off the floor.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1) Cook line - Reach in cooler - observed employee bottled beverages stored with raw food items. Operator removed items 2) Sandwich Station - observed employee water bottles stored on prep table with toaster oven. Employee removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.