Improv Comedy Club Dania Beach
Last inspected: Feb 19, 2026
74
Score
Across the available record, Improv Comedy Club Dania Beach has nine inspections on file, the first dated 2022. The most recent report on file is from Feb 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
“Vacuum breaker missing at mop sink faucet” comes up most often, recorded two times in the inspection record.
By comparison, the average Dania Beach facility scores 80, putting Improv Comedy Club Dania Beach on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
74
Sep 26, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Feb 27, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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
11-27-4
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. Operator cut/ slit packages during inspection **Corrected On-Site**
06-09-1
Basic - Employee beverage container above flip top cooler in kitchen. Manager discarded drink **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding units in kitchen.
05-09-4
67
Jun 21, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - 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.
01B-02-5
High Priority - 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.
29-42-4
Intermediate - 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.
22-02-4
Intermediate - 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.
03D-15-4
Basic - 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. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top coolers at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in women's restroom. Operator posted sign. **Corrected On-Site**
31B-04-4
Basic - 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. **Corrected On-Site**
06-01-5
50
Jul 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2023-07-29: Observed at callback inspection triple sink not set up. **Time Extended**
16-13-5
95
Jul 28, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Warning**
53A-03-7
Intermediate - 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 **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on chemical shelf by dish machine. Manager labeled. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - 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. **Warning**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on pans by triple sink and dishwasher. **Warning**
16-46-4
Basic - 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. **Warning**
16-13-5
Basic - 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. **Corrected On-Site** **Warning**
10-01-5
45
Jan 20, 2023
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
Sep 9, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper unit pickled cabbage (45F - Cold Holding); cole slaw (46F - Cold Holding); cut tomatoes (45F - Cold Holding). Top lid of unit removed. Per manager items in line approximately 2 hrs. Items moved back to walk in cooler to rechill and lid placed back on unit.. **Corrective Action Taken**
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine not reaching 160F on test strips after multiple times running.
22-56-4
Intermediate - No soap provided at handwash sink. At hand sink opposite cook line. Manager replaced soap. **Corrected On-Site**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and prep table. Employee removed knives and sent to be cleaned. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at end of cook line. Employee dumped water and replaced with dry container. **Corrected On-Site**
10-07-4
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. In 4 drawer cooler on cook line, thawed salmon still in unopened ROP packaging.
06-09-1
61
Frequently Asked Questions
When was Improv Comedy Club Dania Beach last inspected?
The most recent health inspection at Improv Comedy Club Dania Beach on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Improv Comedy Club Dania Beach?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Improv Comedy Club Dania Beach.
How does Improv Comedy Club Dania Beach compare to other restaurants in Dania Beach?
Improv Comedy Club Dania Beach most recently scored 74 out of 100, which is lower than the Dania Beach average of 80.
Has Improv Comedy Club Dania Beach's inspection record improved over time?
No. Recent inspections at Improv Comedy Club Dania Beach have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Improv Comedy Club Dania Beach means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Improv Comedy Club Dania Beach inspected?
Based on the inspection history on file, Improv Comedy Club Dania Beach is inspected around three times per year on average.
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