SENOR FROG'S

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. 1) flip top- =Pantry station-; pico de gallo (50F - Cold Holding); mozzarella cheese (52F - Cold Holding) I2) flip top-Fry station-; pico de gallo (50F - Cold Holding); coleslaw (48F - Cold Holding) 3) flip top- Grill station- ; blue feta cheese (50F - Cold Holding); pico de gallo (48F - Hot Holding). Per manager food held less than 4 hours, ice bath added for a quick chill -

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. 1) flip top- =Pantry station-; pico de gallo (50F - Cold Holding); mozzarella cheese (52F - Cold Holding) I2) flip top-Fry station-; pico de gallo (50F - Cold Holding); coleslaw (48F - Cold Holding) 3) flip top- Grill station- ; blue feta cheese (50F - Cold Holding); pico de gallo (48F - Hot Holding). Per manager food held less than 4 hours, ice bath added for a quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-07-11: Observed no food stored inside units **Time Extended**

High Priority

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. 3 flip tops along cook line. -

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. 3 flip tops along cook line. **Warning** - From follow-up inspection 2026-07-11: Observed same **Time Extended**

Basic

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels, no hot water temperature thermometer available on site. -

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels, no hot water temperature thermometer available on site. **Repeat Violation** **Warning** - From follow-up inspection 2026-07-11: Observed same **Time Extended**

Intermediate

No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 6 employees working in food preparation **Warning** - From follow-up inspection 2026-07-11: Observed same **Time Extended**

Intermediate