SENOR CAFE

High 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

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. 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.

High 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

High 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

High 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 - 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

Intermediate - 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

Intermediate - 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

Intermediate - 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 - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top on cook line Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top Repeat Violation Admin Complaint

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

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

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Con opener soiled, operator cleaned and sanitized Corrected On-Site

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 drawer unit under flat top

Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door cook line flip top

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer buckets Corrected On-Site

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

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.

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen

Basic - Floor soiled/has accumulation of food debris. Employee cleaned during inspection. Corrected On-Site

Basic - Light shield damaged/in disrepair. 1 light shield damaged in kitchen.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

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

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.

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

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

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

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

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

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

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.

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

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright reach in cooler by office.

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

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

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

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

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture at hand washing sink. - From follow-up inspection 2023-08-07: Time Extended

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

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

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.

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.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen.

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.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing sandwiches in coffee service prep area with no hair restraint.

Basic - In-use tongs stored end of trash can edges between uses. Observed at fry station.

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.

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

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.

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.

Basic - Floor area(s) covered with standing water. Observed throughout entire main kitchen due rubber mats on floor.

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.

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.

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.

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.

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.

Basic - Current Hotel and Restaurant license not displayed.

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

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

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm chlorine. After machine was primed, ppm retested at 100ppm. Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the, Low reach-in cooler; pork chops (44-46 - Cold Holding); shredded jack cheddar cheese (44 - Cold Holding). Per the manager the items were stocked 2 hours prior. All TCS food moved to alternate refrigeration to quick-chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the sandwich prep area. Observed the dispenser removed and towels stored under a sandwich prep table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the reach-in cooler, lamb and red beans not date-marked. Per the manager the items were prepared yesterday, manager added date-marks. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed small serving bowls for rice stored in standing water at 84°F. The manager removed the utensils and placed in the dish washing area to clean and sanitize. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in the low reach in cooler, Low reach-in cooler; pork chops (44-46 - Cold Holding); shredded jack cheddar cheese (44 - Cold Holding). Observed the right door gasket in poor repair and both gaskets soiled with excess debris. All TCS items moved to alternate refrigeration to quick-chill. Corrective Action Taken

Basic - Ice buildup in walk-in freezer at the door preventing a tight seal. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the steam table, serving utensils stored in standing water, the manager removed the utensils and placed in the dish washing area to be cleaned and sanitized. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in the low reach in cooler at the front line, excess food residue on the shelves and in the back of the unit.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0ppm. Corrected at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the Small flip top cooler; sausage link (48°F - Cold Holding); provolone cheese (51°F - Cold Holding). Per the manager the items were stocked 1 hour prior. Items moved to alternate refrigeration to quick chill. **Corrective action taken ** 2. Observed in the grill drawers, raw chicken (46°F - Cold Holding); cooked chicken wings (47°F - Cold Holding). Per the manager the items were stocked 1 hour prior. Manager added ice to items to quick chill. Retested chicken at 42°F, chicken wings at 43°F. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at the wait station, sanitizer bucket at OB per 200ppm. Operator remade at 100 ppm. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lamb, chicken wings, and beef in the walk-in cooler not date marked. Per the manager the items were prepared yesterday and establishment is out of labels. Suggested using masking tape as a temporary solution. Corrective Action Taken

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Basic - Food stored on floor. Observed plaintains stored on the floor in the walk-in freezer. The Manager moved the item to proper storage. Corrected On-Site

Basic - Ice buildup in walk-in freezer at the threshold preventing the door from closing completely.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a tongs hanging on the rim of a garbage can with one tong in the can. The manager removed the tongs and took to the ware washing area to clean and sanitize. Corrective Action Taken