SHENANIGANS EAST SIDE PUB
1300 S FEDERAL HWY, Dania Beach FL 33004 · 954.923.3008
Last inspected Jul 17, 2026 · 9 visits since May 2024
AUG 24
MAR 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
2 Live, small flying insects flying above container of commercially process buttery flavored oil in dry storage area. 1 live, small flying insects insect on the outside of container. 3 live, small flying insects flying above container with colored chips in dry storage area. Total 6. Operator killed 4 during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037702 | Mar 27, 2025 | Jun 2, 2025 | $800 |
| 2--2023024236 | Apr 4, 2023 | May 4, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 poster to operator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 5/2026
Current Hotel and Restaurant license not displayed.
Show the remaining 1 finding ▾
No Heimlich maneuver/choking sign posted. Emailed poster to operator
Feb 10, 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
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On cook line, employee cutting lettuce for cook line with one glove. Employee touching ready to eat lettuce while preparing. Discussed with chef to have proper protection while preparing ready to eat foods. Operator discarded food on own.
Handwash sink used for purposes other than handwashing. On cook line handwashing sink not draining due to food debris. Operator cleaned sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, handwashing sink area soiled with grease.
Time/temperature control for safety food thawed in an improper manner. By three compartment sink, fish defrosting in standing water. Operator put fish in reach in cooler to defrost.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of black like substance, employee cleaned and sanitized
Handwash sink used for purposes other than handwashing. Metallic drainer inside unit, employee removed.
Floor area(s) covered with standing water. In rear kitchen below soda grips.
Hood filter missing from automatic fire suppression/exhaust system. Right side - two missing filters.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving utensils in water temperature (112F), employee empty water and placed on hot water temperature (160F).
No handwashing sign provided at a hand sink used by food employees. Bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line- build up of grease and soiled.
Open dumpster lid.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperature for fully cook burger. Educate cook on cooking temperatures. Emailed flier
Carbon dioxide/helium tanks not adequately secured in storage area and in bar.
Ceiling tile missing under fryer in cook line.
Cutting board has cut marks and is no longer cleanable in cook line.
Equipment in poor repair. Gasket on walk in cooler door not fully secured to bottom portion of door.
Floor soiled/has accumulation of grease under fryer in cook line.
Wall soiled with accumulated grease, food debris, and/or dust in cook line behind cooking equipments.
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority1 Intermediate16 Basic
Show 24 findings ▾
2 Live, small flying insects flying above container of commercially process buttery flavored oil in dry storage area. 1 live, small flying insects insect on the outside of container. 3 live, small flying insects flying above container with colored chips in dry storage area. Total 6. Operator killed 4 during inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1.Sandwich line flip top cooler;Cooked onions (50F - heated Cooling overnight;Per operator foods cooked last night and stored in unit. See stop sale. 2. Burger flip top cooler;Cooked potatoes (52F - heated Cooling )overnight in unit per cook. Observed cooked potatoes overfilled above container line mark. See stop sale
Employee rubbed hands together for less than 10-15 seconds while washing hands in ware washing area after returning from outside establishment. Reviewed proper hand washing procedure. Operator washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauces inside salad station reach in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.Sandwich line flip top cooler in cook line; Mozzarella cheese (50F cold holding ); cooked broccoli (50F - Cold Holding), roasted tomatoes (51F cold holding ).Per operator, foods held in unit overnight. See stop sale. Foods not prepared or portioned today 2. Burger flip top cooler in cook line;Cooked potatoes (52F - heated Cooling overnight) in unit per cook. Observed cooked potatoes overfilled above container line mark. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Sandwich Line Flip top cooler in cook line; American cheese (48F - Cold Holding); provolone cheese (50F - Cold Holding); raw chicken (48F - Cold Holding); cooked pasta (50F - Cold Holding) raw beef patties 50F (cold holding) Foods pulled from walk in cooler less than 4 hours ago per cook. Foods moved back to walk in cooler to quick chill. Foods not prepared or portioned today. *Corrected action taken* 2. Sandwich line flip top cooler in cook line; Mozzarella cheese (50F cold holding ); cooked broccoli (50F - Cold Holding), roasted tomatoes (51F cold holding ) Per operator, foods held in unit overnight. See stop sale. Foods not prepared or portioned today. Operator discarded 3. Walk in cooler; raw shrimp (45F - Cold Holding); chicken soup (47F - Cold Holding). Per operator, walk in cooler door was left open for delivery less than 4 hours ago. Operator moved foods to reach in freezer to quick chill. Foods not prepared or portioned today. * Corrected action taken *
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine in wiping cloth solution bucket in cook line. Operator remade to 50ppm chlorine.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperature for fully cook burger. Educate cook on cooking temperatures. Emailed flier
Carbon dioxide/helium tanks not adequately secured in storage area and in bar.
Ceiling tile missing under fryer in cook line.
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 in three compartment sink. Operator removed from packaging.
Cutting board has cut marks and is no longer cleanable in cook line.
Employee personal items ( cell phone ) stored on shelf above a food preparation area, food, clean equipment and utensils, or single-service items in kitchen. Operator moved phone.
Equipment in poor repair. Gasket on walk in cooler door not fully secured to bottom portion of door.
Floor area(s) covered with standing water next to walk in cooler.
Floor soiled/has accumulation of grease under fryer in cook line.
In-use ice scoop stored on soiled surface between uses. Ice scoop touching dirty surface on the exterior of equipment. Operator moved scoop to be washed, rinsed and sanitized.
In-use tongs stored on equipment door handle between uses in cook line touching soiled door. Operator moved to be washed, rinsed and sanitized during inspection.
Insect control device installed over food preparation area. Bug zapper above salad flip top cooler in kitchen. Operator unplugged equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line soiled.
Soiled dry wiping cloth in use on top cutting board in sandwich line. Operator moved soiled towels to be washed.
Stored food ( flour container) not covered in dry storage area. Operator covered
Time/temperature control for safety food thawed in an improper manner. Hot dogs thawing in standing water next to three compartment sink in kitchen. Operator moved under cold running water after discussing proper thawing methods.
Wall soiled with accumulated grease, food debris, and/or dust in cook line behind cooking equipments.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on top container with cooked rice inside reach in cooler in burger station in cook line. Operator moved raw tuna to walk in cooler and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top / Reach in cooler next to hand wash sink in cook line;; tuna salad (50F - Cold Holding); chicken salad (48F - Cold Holding); egg salad (47F - Cold Holding); lower reach in, raw chicken (50F - Cold Holding); cooked chicken (51F - Cold Holding). 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.
Soda nozzles soiled with slime at bar. Operator cleaned and sanitized nozzles during inspection.
Carbon dioxide/helium tanks not adequately secured. 1. In Bar 2. Storage room at back of house.
Cleaned and sanitized equipment or utensils not properly stored. Pots and pans stored on floor in storage room.
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 in walk in cooler. Operator cut packages open
In-use knives stored in cracks between pieces of equipment ( flip top coolers ) in cook line. Operator removed.
No handwashing sign provided at a hand sink used by food employees in Men's Restroom.
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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. Poster emailed, manager printed.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler-containers of black beans, fish dip, spinach dip, made yesterday and Wednesday, employee placed labels.
Carbon dioxide/helium tanks not adequately secured. Rear kitchen next to soda grips- 4 tanks, employee secured with a chain
Floor soiled/has accumulation of debris. Soiled floor, under two doors freezer, next to soda grips"
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour, employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - substantial buidhl up of grease
Plumbing system in disrepair. Cold water faucet, completely shut off. hand wash sink, dishwasher area.
May 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. Ripe Olives. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023.
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.
Handwash sink used for purposes other than handwashing. Observed bowl in handwashing sink at back door area. Operator removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at back kitchen area.
Bowl or other container with no handle used to dispense food at flip top #2. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at dishwash area. Operator inverted.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored between use at 128F. Operator increased heat.
Single-service articles not stored inverted or protected from contamination at server station. Operator inverted.
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.