Senor Frog's
Last inspected: Mar 30, 2026
39
Score
Senor Frog's appears in inspection records 11 times, starting in 2023. Senor Frog's was last inspected on Mar 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
39
Dec 15, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Mar 21, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
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 Sanitizer Bucket (Quaternary 400ppm) in kitchen. Operator remade to 200ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (87F-100F - Hot Holding) at cook line steam table. Per operator, food out of temperature for approximately 30 minutes. Operator put chicken back on grill to reheat to 165F for hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked rice (104F - Reheating) since 10:30am, at 11:45. 136F at 12:40pm. Operator put food in microwave to reheat to 165F for hot holding. **Corrective Action Taken**
03E-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
01B-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 120F). Operator set up triple sink to wash, rinse, and sanitize dishware. **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with food debris, stored on side of bar facing ocean.
22-02-4
Basic - Food stored on floor. Observed frying oil carton stored on floor at cookline. Operator properly stored. **Corrected On-Site**
08B-38-4
Basic - Commercially processed reduced oxygen packaged salmon and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
06-09-1
Basic - In-use ice scoop stored on soiled surface between uses. Observed wall soiled where ice scoops are stored.
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep,table and flip top cooler at cook line.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sinks throughout kitchen.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled bottles of oil stored throughout cook line. Employee labeled bottles. **Corrected On-Site**
02D-01-5
Basic - Ice scoop handle in contact with ice. Observed inside right ice machine in dry storage room. Operator removed. **Corrected On-Site**
10-08-5
30
Oct 3, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at dishwasher.
22-57-6
Intermediate - No soap provided at handwash sink. Observed at bar.
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed at dishwasher. As per operator no test strips at establishment.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at Dishwasher.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on prepping table in kitchen. Operator stored correctly. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee chopping carrots with bracelet on wrist. Employees removed and complied. **Corrected On-Site**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water (87F) Operator removed water. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of raw beef thawing at room temperature (31F) in sink next to walk in cooler entrance.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket next to employees locker.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored in sanitation buckets. **Corrected On-Site**
21-12-4
43
Mar 26, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Dec 13, 2023
Food-Licensing Inspection
No violations found.
100
Aug 28, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
May 10, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed dented can of corn stored in dry storage room. Stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-05-10: Observed same. Operator discarded. **Admin Complaint**
01B-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); cooked seafood mix (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; items stored in walk in cooler overnight. Stop sale. 2) Observed cooked chicken wings (72F - Cold Holding) in reach in cooler at cook line. Per operator, wings not prepped or portioned today; wings stored in reach in cooler overnight. Stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-05-10: Observed Cooked rice 48°F cold holding in walk in cooler. Per operator, food not prepped or portioned today. Food stored in walk in cooler overnight. Operator discarded. Per operator, TPHC being used for food items stored in walk in cooler and flip top coolers at cook line. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : 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 three flip top coolers at cook line and walk in cooler unable to maintain food at 41F or below. - From follow-up inspection 2023-05-10: Observed same. **Time Extended**
14-74-7
70
Feb 15, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) at FRYER FLIPTOP UNIT - cooked wings (56F - Cold Holding); cooked plantains (51F - Cold Holding); shredded cheese (51F - Cold Holding). Per employee items in unit overnight. See stop sale. 2) large fliptop on cook line, shredded cheese (51F - Cold Holding); house pico de gallo (52F - Cold Holding); shredded lettuce (49F - Cold Holding). All items filled over chill line.Per employee items filled within last 1-1.5 hrs. Employee removed over filled portions and placed back to cooler to rechill. 3) in walk in cooler butter (47F - Cold Holding); cooked rice (51F - Cold Holding); cooked beef (54F - Cold Holding); queso fresco (57F - Cold Holding); house salsa (54F - Cold Holding); buttermilk (52F - Cold Holding). Per employee and date marks all in unit overnight or more. See stop sale. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-15: 1. Fryer station flip top cooler de gayo 41F, *Complied * 2. Large flip top cooler , pico de gayo 40F, cheese 41F. 3. Butter 48F cold holding , cooked black beans 46 F cold holding, held overnight inside walk in cooler per operator. Cut lettuce 49F arrived at 9am. Operator discarded **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At FRYER FLIPTOP UNIT - cooked wings (56F - Cold Holding); cooked plantains (51F - Cold Holding); shredded cheese (51F - Cold Holding). Per employee items in unit overnight. **Warning** - From follow-up inspection 2023-02-15: Walk in cooler ; Butter 48F cold holding , black beans 46 F cold holding, held overnight inside walk in cooler per operator. Cut lettuce 49F arrived at 9am. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink closest to end of cookline has no water, hot or cold. **Warning** - From follow-up inspection 2023-02-15: Observed same **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in store room not secured. **Warning** - From follow-up inspection 2023-02-15: **Time Extended**
51-11-4
64
Frequently Asked Questions
When was Senor Frog's last inspected?
The most recent health inspection at Senor Frog's on file is from Mar 30, 2026. The public record contains 11 inspections in total.
How does Senor Frog's compare to other restaurants in Fort Lauderdale?
Senor Frog's most recently scored 39 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Senor Frog's inspection record improved over time?
Yes. Recent inspections at Senor Frog's have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Senor Frog's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Senor Frog's inspected?
Based on the inspection history on file, Senor Frog's is inspected around four times per year on average.
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