IMPROV COMEDY CLUB DANIA BEACH
177 N POINT DR STE J105, Dania Beach FL 33004 · 954 399 7223
Last inspected Feb 19, 2026 · 7 visits since July 2023
JUN 24
JAN 25
FEB 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored over limes and lemons. Employee moved eggs to lower shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener blade soiled with food debris.
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. On cook line in cooler drawers, 15 snapper filets held in commercially processed reduced oxygen package. Employee stated gel over night in cooler in package. See stop sale.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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.
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.
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.
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.
No probe thermometer provided to measure temperature of food products. Operator was unable to provide thermometer.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at bar containing sanitizer. Operator labeled bottle sanitizer during inspection.
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.
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.
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.
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.
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.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink-next to triple sink. Employee provided.
No probe thermometer provided to measure temperature of food products.
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.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of large machine, in rear kitchen. Employee removed.
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.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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
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
Employee beverage container above flip top cooler in kitchen. Manager discarded drink
No conspicuously located ambient air temperature thermometer in holding units in kitchen.
Jun 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top coolers at cook line. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in women's restroom. Operator posted sign.
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.
Jul 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
Jul 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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.
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.
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.
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
Spray bottle containing toxic substance not labeled. Unknown substance in bottle on chemical shelf by dish machine. Manager labeled.
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.
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.
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.
Old labels stuck to food containers after cleaning. Old labels on pans by triple sink and dishwasher.
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.