DANIA ENTERTAINMENT CENTER, LLC
301 E DANIA BEACH BLVD, Dania FL 33004 · 954-920-1511 x14
Last inspected Aug 17, 2026 · 10 visits since April 2024
NOV 24
FEB 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022005786 | Oct 27, 2021 | Jun 21, 2022 | $160 |
| 2--2017005424 | Jan 24, 2017 | Feb 21, 2017 | $300 |
| 2--2016055602 | Nov 29, 2016 | Dec 23, 2016 | $160 |
Inspection history
10 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw salmon. Employee moved raw salmon to top shelf.
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/ Frank Luis Campos Rios 3/19/2024 is not present with four or more employees. No other person trained.
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. See stop sale. On cook line, raw salmon in reduced oxygen package stored in cooler drawers. Employee stated thawed earlier this morning, at around 9am. Held in package over 6 hours. Operator discarded salmon,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area, employee bags stored with to go containers. Operator removed items from storage area.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat soy sauce in right flip top,cooler. Operator inverted
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed
Floor soiled/has accumulation of debris. Observed bending cook line floor soiled with food debris
Aug 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Service area, employee provided.
No soap provided at handwash sink. Service area, employee provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off for the entire establishment
Clean utensils or equipment stored in dirty drawer or rack. Glasses on soiled surface-clean equipment storage shelf.
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.
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.
In-use ice scoop stored on soiled surface between uses. Top of ice machine, employee removed to be clean and sanitize.
In-use knife/knives stored in cracks between pieces of equipment. Knife between flip top and wall in cook line, employee removed.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink used for purposes other than handwashing. Cook line, plastic jar inside sink, employee removed.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of machine. Employee removed
In-use tongs stored on equipment door handle between uses. Pair of tongs on stove handle in cook line, employee removed.
Nov 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Operator moved foods
No conspicuously located ambient air temperature thermometer in holding unit in max cold reach in cooler in cook line.
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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.
Handwash sink used for purposes other than handwashing. Sponge in handwashing station at coffe bar. Employee removed item.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature test strip on site.
No probe thermometer provided to measure temperature of food products.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at handwashing sink by dishwasher.
Carbon dioxide/helium tanks not adequately secured. Observed by dishwasher.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop Sink
Single-service articles improperly stored. Stored upright at dry storage. Employee stored correctly.
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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.
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.
No probe thermometer provided to measure temperature of food products.
Soap dispenser at handwash sink not working/unable to dispense soap. Front counter hand wash sink. Technician replaces soap dispenser during inspection
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.