DANIA ENTERTAINMENT CENTER, LLC
301 E DANIA BEACH BLVD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of machine. Employee removed Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on stove handle in cook line, employee removed. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line, plastic jar inside sink, employee removed. Corrected On-Site
Food safety inspection conducted on 2/5/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 11/2/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 53B-13-5: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 2024-11-02: **Time Extended**
Food safety inspection conducted on 11/2/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/1/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Operator moved foods Corrected On-Site Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in max cold reach in cooler in cook line. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut vegetables inside drawer cooler under grill in cook line. Operator moved raw chicken to bottom drawer and stored correctly. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / reach in cooler in cook line opposite Stove ;American cheese (50F - Cold Holding); hot dogs (55F - Cold Holding); blend cheese (50F - Cold Holding). Operator stated foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
- 53B-13-5: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
Food safety inspection conducted on 11/1/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 6/7/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed by dishwasher.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dry storage - purses stored next to vegetables. Employee removed and stored properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop Sink
- 25-05-4:Basic - Single-service articles improperly stored. Stored upright at dry storage. Employee stored correctly. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burger patties (118F - Hot Holding); hot dogs (115F - Hot Holding), as per operator food hot held less than 2 hours. Employee reheated item on stove. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sponge in handwashing station at coffe bar. Employee removed item. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature test strip on site.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at handwashing sink by dishwasher. Repeat Violation
Food safety inspection conducted on 6/7/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 4/25/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-25: Observed machine out of service, per manager parts has been ordered. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or hot water temperature device. Warning - From follow-up inspection 2024-04-25: Observed same **Time Extended**
Food safety inspection conducted on 4/25/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/17/2024
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6: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. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or hot water temperature device. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front counter hand wash sink. Technician replaces soap dispenser during inspection Corrected On-Site Warning
Food safety inspection conducted on 4/17/2024 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).