DirtyFLRestaurant Inspection Data

DANIA ENTERTAINMENT CENTER, LLC

Based on 8 health inspections, DANIA ENTERTAINMENT CENTER, LLC in DANIA has earned a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

301 E DANIA BEACH BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 8/16/2025

Inspection #: Visit ID: 13494013

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Walk in Cooler-Raw shell eggs (49F - Cold Holding); butter (50F - Cold Holding); blue feta cheese(49F - Cold Holding); raw roast beef (47-Cold Holding). Per employee food held less than 4 hours. Manager stated , delivery was received two hour ago, food moved to walk in Freeform a quick chill. Advised operator to monitor the time temperature control food inside unit, to verify proper cold holding temperatures of 41F and below. -1)flip top-; mix mozzarella shredded cheese (51F - Cold Holding); sliced American cheese (50F - Cold Holding). -1) lower cooler-raw shell eggs (51F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (51F - Cold Holding); sliced ham (52F - Cold Holding). Per employee food held 3 hours ago, food moved to a working unit, ice added for a quick chill. Advise operator no to stored time temperature control food inside unit, until, technician checks unit. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-16: Walk in cooler- no time temperature control food stored. Unit is being repaired during the inspection **Time Extended**

Inspection Date: 8/15/2025

Inspection #: Visit ID: 10917152

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Glasses on soiled surface-clean equipment storage shelf. Warning
  • 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. Several packages of raw salmon no removed from vacuum package. Salmon being defrost two hour ago, started taking salmon from packages. **Corrective Action Taken** Warning
  • 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 cell phones next to storage shelf of single service condiments. Employee removed. Corrected On-Site Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine, employee removed to be clean and sanitize. Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between flip top and wall in cook line, employee removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Lower cooler-boiled shrimps (52F - Cooling overnight Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Lower cooler-boiled shrimps (52F - Cooling overnight. Employee discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Walk in Cooler-Raw shell eggs (49F - Cold Holding); butter (50F - Cold Holding); blue feta cheese(49F - Cold Holding); raw roast beef (47-Cold Holding). Per employee food held less than 4 hours. Manager stated , delivery was received two hour ago, food moved to walk in Freeform a quick chill. Advised operator to monitor the time temperature control food inside unit, to verify proper cold holding temperatures of 41F and below. -1)flip top-; mix mozzarella shredded cheese (51F - Cold Holding); sliced American cheese (50F - Cold Holding). -1) lower cooler-raw shell eggs (51F - Cold Holding); provolone cheese (50F - Cold Holding); sliced American cheese (51F - Cold Holding); sliced ham (52F - Cold Holding). Per employee food held 3 hours ago, food moved to a working unit, ice added for a quick chill. Advise operator no to stored time temperature control food inside unit, until, technician checks unit. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service area, employee provided. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Service area, employee provided. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off for the entire establishment Warning

Inspection Date: 2/5/2025

  • 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

Inspection Date: 11/2/2024

  • 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**

Inspection Date: 11/1/2024

  • 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

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8655784

  • 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

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8655504

  • 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**

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8344476

  • 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