DirtyFLRestaurant Inspection Data

IMPROV COMEDY CLUB DANIA BEACH

177 N POINT DR STE J105

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 6/21/2024

Inspection #: Visit ID: 8458344

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed scoops stored in ice bins at bar, handle in contact with ice. Operator removed and properly stored. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top coolers at cook line. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in women's restroom. Operator posted sign. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in kitchen prep sink. Per operator, shrimp thawing for approximately 10 mins. Operator turned water on. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara sauce (44-46F - Cooling) overnight at cook line. Per operator, foods cooled covered overnight inside walk in cooler. Operator discarded.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter attachment at mop sink.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara sauce (44-46F - Cooling) overnight at cook line. Per operator, foods cooled covered overnight inside walk in cooler. Operator discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzles at kitchen bar and main bar.

Inspection Date: 7/29/2023

Inspection #: Visit ID: 8457947

  • 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink wash set up in middle sink instead of first. Warning - From follow-up inspection 2023-07-29: Observed at callback inspection triple sink not set up. **Time Extended**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8385949

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink wash set up in middle sink instead of first. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops touch food items in bulk flour, rice panko, sugar. Employee removed handles from food. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) On cook line, metal ring in container standing water. 2) In bar area, all soda nozzles in standing water. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on pans by triple sink and dishwasher. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline FLIPTOP UPPER - diced chicken (55F - Cold Holding); shredded short rib (54-56F - Cold Holding); shredded cheese (55F - Cold Holding); shredded mozzarella (54F - Cold Holding) and LOWER - cut raw tuna (45F - Cold Holding); house bread puddings (45F - Cold Holding); shredded; cooked shrimp (46F - Cold Holding). Per manager all items in upper cooler prepared and filled from walk in cooler at 12:00pm. Items in lower cooler in unit overnight. See stop sale. Upper cooler items removed from unit and placed in lowboy drawers to rechill. Do not use unit until temperature can be maintained at 41F or below. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line GRIDDLE - cooked onions (118F - Hot Holding); cooked mushrooms (121F - Hot Onion). Per manager prepared at 12:00pm. Moved to hotter section of griddle to reheat. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Leopoldo Briceno 1-22-2018 New manager on property does not have copy from old store. Warning
  • 53A-05-6: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/ New manager at property does not have copy of certificate in store yet. PIC Diego Giraldo Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on chemical shelf by dish machine. Manager labeled. Corrected On-Site Repeat Violation Warning