Shenanigans East Side Pub
Last inspected: Feb 10, 2026
70
Score
Public records show 10 inspections at Shenanigans East Side Pub stretching back to 2022. The most recent report on file is from Feb 10, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 11 violations earlier on.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
Compared to other Dania Beach restaurants (averaging 80), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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.
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. On cook line handwashing sink not draining due to food debris. Operator cleaned sink. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, handwashing sink area soiled with grease. **Repeat Violation**
23-03-4
Basic - 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.
06-01-5
70
Nov 17, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, build up of black like substance, employee cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metallic drainer inside unit, employee removed. **Corrected On-Site**
31A-11-4
Basic - Floor area(s) covered with standing water. In rear kitchen below soda grips.
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Right side - two missing filters.
14-42-4
Basic - 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). **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line- build up of grease and soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. **Corrected On-Site**
21-07-4
58
Mar 28, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
53B-15-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in storage area and in bar. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling tile missing under fryer in cook line. **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in cook line. **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on walk in cooler door not fully secured to bottom portion of door. **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease under fryer in cook line. **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in cook line behind cooking equipments. **Warning** - From follow-up inspection 2025-03-28: Observed at callback same **Time Extended**
36-27-5
67
Mar 27, 2025
Routine - Food
7 critical violations. 1 major violation. 16 minor violations.
View 24 violations
High Priority - 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. **Warning**
35A-02-7
High Priority - 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 **Warning**
03D-02-5
High Priority - 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. **Corrected On-Site** **Warning**
12A-17-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 * **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrected On-Site** **Warning**
41-27-4
Intermediate - 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 **Warning**
53B-15-4
Basic - Carbon dioxide/helium tanks not adequately secured in storage area and in bar. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling tile missing under fryer in cook line. **Warning**
36-36-4
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 three compartment sink. Operator removed from packaging. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable in cook line. **Warning**
14-09-4
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Gasket on walk in cooler door not fully secured to bottom portion of door. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water next to walk in cooler. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of grease under fryer in cook line. **Warning**
36-73-4
Basic - 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. **Corrective Action Taken** **Warning**
10-12-5
Basic - 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. **Corrective Action Taken** **Warning**
10-20-4
Basic - Insect control device installed over food preparation area. Bug zapper above salad flip top cooler in kitchen. Operator unplugged equipment **Corrected On-Site** **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line soiled. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use on top cutting board in sandwich line. Operator moved soiled towels to be washed. **Corrected On-Site** **Warning**
21-10-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in cook line behind cooking equipments. **Warning**
36-27-5
Basic - Stored food ( flour container) not covered in dry storage area. Operator covered **Corrected On-Site** **Warning**
08B-12-5
14
Aug 30, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Soda nozzles soiled with slime at bar. Operator cleaned and sanitized nozzles during inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - In-use knives stored in cracks between pieces of equipment ( flip top coolers ) in cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees in Men's Restroom. **Warning**
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 1. In Bar 2. Storage room at back of house. **Repeat Violation** **Warning**
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans stored on floor in storage room. **Warning**
24-07-4
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 walk in cooler. Operator cut packages open **Corrected On-Site** **Warning**
06-09-1
52
Jun 14, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Poster emailed, manager printed. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Rear kitchen next to soda grips- 4 tanks, employee secured with a chain **Corrected On-Site**
51-11-4
Basic - Floor soiled/has accumulation of debris. Soiled floor, under two doors freezer , next to soda grips"
36-73-4
Basic - 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. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - substantial buidhl up of grease
23-03-4
Basic - Plumbing system in disrepair. Cold water faucet, completely shut off. hand wash sink, dishwasher area.
29-08-4
58
May 21, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023. **Admin Complaint**
50-17-3
High Priority - Dented/rusted cans present. Ripe Olives. See stop sale.
01B-01-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl in handwashing sink at back door area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - 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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at back kitchen area.
22-20-5
Basic - Bowl or other container with no handle used to dispense food at flip top #2. Operator removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at dishwash area. Operator inverted. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored between use at 128F. Operator increased heat. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination at server station. Operator inverted. **Corrected On-Site**
25-06-4
41
Apr 4, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese (48-49F - Cold Holding); Yogurt (46F - Cold Holding); Salsa (46F - Cold Holding. Per Manager food items in unit less than 4 hours. Manager moved items to secondary cooler to quick chill. Observed gasket torn. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in South kitchen. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine South kitchen **Warning**
22-20-5
Basic - Bag of carrots stored on floor in walk in cooler. Chef elevated. **Corrected On-Site** **Warning**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in Container of cooked pasta in walk in cooler. Chef removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Equipment in poor repair. Gasket is torn in walk in cooler. **Warning**
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table all throughout kitchen. Employees stored in sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage by walk in cooler. **Warning**
02D-01-5
58
Aug 22, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked prime rib (51F - Cooling). Per chef ribs cooked night before.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle fliptop upper section, sliced meatloaf (64-67F - Cold Holding); portioned cole slaw (42-56F - Cold Holding). Both items sitting above chill line of unit. Per manager, items in unit approximately 4 hrs. Items removed to lower cooler to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked prime rib (51F - Cooling). Per chef ribs cooked night before. See stop sale.
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside cook line. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened water bottles in reach in cooler opposite cook line. Manager removed bottles and placed in a labeled dedicated container. **Corrected On-Site**
12B-13-4
55
Frequently Asked Questions
When was Shenanigans East Side Pub last inspected?
The most recent health inspection at Shenanigans East Side Pub on file is from Feb 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shenanigans East Side Pub?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Shenanigans East Side Pub.
How does Shenanigans East Side Pub compare to other restaurants in Dania Beach?
Shenanigans East Side Pub most recently scored 70 out of 100, which is lower than the Dania Beach average of 80.
Has Shenanigans East Side Pub's inspection record improved over time?
Yes. Recent inspections at Shenanigans East Side Pub have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shenanigans East Side Pub 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 Shenanigans East Side Pub inspected?
Based on the inspection history on file, Shenanigans East Side Pub is inspected around three times per year on average.
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