DirtyFLRestaurant Inspection Data

IMPROV COMEDY CLUB DANIA BEACH

IMPROV COMEDY CLUB DANIA BEACH located in DANIA BEACH has undergone 6 health department inspections, achieving a 1.9/5 overall safety rating. Food safety practices have remained consistent.

177 N POINT DR STE J105

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 10930439

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In kitchen preparation area single serve bowl stored inside sugar and flour container . Operator removed and replaced scoop with handle and stored above food. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Rop fish (40F) thawing In packaging. Advised operator to remove fish from packaging immediately. Operator removed fish from packaging during inspection and wrapped individually. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee seen eating in food preparation area. Advised operator to have a designated area for employees to eat. Employee moved to designated area. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag stored above preparation table .Operator removed and stored in designated area. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ic scoop stored on top of ice machine. Operator removed wash, cleaned and sanitized scoop and stored in clean container on top of ice machine. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat top grill four drawer cooler raw beef stored over pita bread. Operator removed beef and stored in lower draw. Corrected On-Site
  • 01B-02-5: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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2 - cooked pasta (48F - Cold Holding). Per operator item was not prepare or portioned today . Item was held in cooler over night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2 - cooked pasta (48F - Cold Holding). Per operator item was not prepare or portioned today . Item was held in cooler over night. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All Soda guns at bar inside kitchen and the outside of the restaurant is soiled with food debris / mold like substance or slime. Operator had employee clean soda guns during inspection. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator was unable to provide thermometer. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at bar containing sanitizer. Operator labeled bottle sanitizer during inspection. Corrected On-Site

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10753412

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and a bracelet, after manager instructed, employee removed. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of large machine, in rear kitchen. Employee removed. Corrected On-Site
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. To go co tai res stored of soiled shelf wit build up of black like substance, under counter shelf in main bar. Employee removed . Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves use personal cell phone, placed on pants pocket, then grabbed a clean spoon to stir up a container of yellow cheese heating on stove. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects on top of hand wash sink in bar area, outside of kitchen.- employee kicked flies, cleaned and sanitized area. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-next to triple sink. Employee provided. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8787108

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut/ slit packages during inspection Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container above flip top cooler in kitchen. Manager discarded drink Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units in kitchen.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures

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