DANIA ENTERTAINMENT CENTER, LLC

High Priority - 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 Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen

Basic - 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 Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed bending cook line floor soiled with food debris

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, plastic jar inside sink, employee removed. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of machine. Employee removed Corrected On-Site

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Sponge in handwashing station at coffe bar. Employee removed item. Corrected On-Site

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.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at handwashing sink by dishwasher. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed by dishwasher.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop Sink

Basic - Single-service articles improperly stored. Stored upright at dry storage. Employee stored correctly. Corrected On-Site

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of cooked chicken meat below cases of raw bacon and seafood in walk in freezer. Employee moved chicken to opposite shelf to properly store. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop cooler container of raw eggs above container of liquid pasteurized eggs. Employee moved raw eggs to bottom of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In FLIPTOP UPPER - individual butters (41-47F - Cold Holding); individual cream cheese (42-48F - Cold Holding). Items overstacked above edges of containers. Per employee items in cooler since 9:00am. Overstacked portions removed and placed in reach in cooler to rechill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On STOVETOP - cooked burgers (112F - Hot Holding); grilled hot dogs (98F - Hot Holding). Per employee cooked 2.5 hrs. Employee placed containers in steam well to rapid reheat for proper holding. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for lowboy drawers in kitchen reading 55F. All items in unit at or below 41F.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on rack with cases of packaged condiments. Manager removed purse. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) tongs in container of standing water at front counter 2) spatulas and tongs in standing water in kitchen Employees removed all items and placed in clean dry containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation - From follow-up inspection 2022-01-05: Observed no employee training certificates Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2021-09-28: Observed same, all expired Admin Complaint