Dunns River Island Cafe
Last inspected: Mar 26, 2026
70
Score
Dunns River Island Cafe has been inspected nine times since 2022. Inspectors last stopped by on Mar 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
Looking across the full record, “working containers of salt removed” is the recurring theme, flagged three times.
Compared to other Hallandale Beach restaurants (averaging 80), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 21, 2026
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Jul 22, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 13, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-2024 Expired. Renewed during inspection. **Corrected On-Site**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. Manager replaced during inspection. **Corrected On-Site**
31B-03-4
Basic - In-use tongs stored on oven door handle between uses. Manager removed during inspection. **Corrected On-Site**
10-20-4
Basic - Container of jerk seasoning stored on floor in kitchen. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Working containers of salt removed from original container not identified by common name. Manager labeled during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Water leaking from pipe at employees hands washing sink in kitchen.
29-11-4
Basic - Plumbing system in disrepair. Pipe removed from handwashing sink in dishwashing / prep area preventing employees from washing hands. **Repeat Violation** **Admin Complaint**
29-08-4
Basic - Employee personal phone stored on cutting board front of flip top in cook line. Employee removed. **Corrected On-Site**
40-06-5
47
Sep 23, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Fish Salsa (58F - Cold Holding); Heavy Cream (49-56F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Flip Top- ; Fish Salsa (58F - Cold Holding); Heavy Cream (49-56F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See stop sale
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled. Manager cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip Top in Cook line soiled. Manager cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - Plumbing system in disrepair. Hands washing sink in prep area pipes removed. Manager replaced during inspection. **Corrected On-Site**
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on mop bucket.
42-01-4
Basic - Working containers of oil removed from original container not identified by common name.
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen have water damaged. **Repeat Violation**
36-32-5
Basic - Equipment in poor repair. Gasket in reach in cooler under flip top in cook line torn and disrepair. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water Temperature 75F. Cook moved to stove to boil. **Corrective Action Taken**
10-07-4
47
Jan 23, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Jerk Chicken (98-118F - Hot Holding). Per Cook food item in unit less than 4 hours. Cook reheated. Item placed on TPHC. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans (48-50F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Item stored in a deep bucket. See stop sale.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Tofu (55-57F - Cold Holding) Mashed potatoes (52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale
03A-02-5
High Priority - 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. Flip top- ; Tofu (55-57F - Cold Holding) Mashed potatoes (52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans (48-50F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Item stored in a deep bucket. See stop Sale
01B-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.6 ceiling tiles in kitchen damaged with water stain
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
36-34-5
Basic - Equipment in poor repair. Reach in cooler gasket under flip top in cook line torn.
14-11-5
Basic - Working containers of salt removed from original container not identified by common name. Manager labeled container during inspection. **Corrected On-Site**
02D-01-5
45
Jul 25, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine not sanitizing properly. Operator used triple sink to sanitize correctly. **Corrective Action Taken**
22-49-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone proceeded to handle a clean plate to serve customer without removing gloves nor washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw shell eggs stored above opened container of cooked rice in walk in cooler. Manager inverted. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Steamed Table - Cooked Cabbage (90-100F - Hot Holding. 2) Stove- ; Cooked yellow yams (110-112F - Hot Holding); Cooked plantains (108-110F - Hot Holding); Fried chicken (80-90F - Hot Holding) Per Manager Cooked cabbage in unit less than 4 hours. Observed temperature on low setting. Manager brings temperature to high setting and placed item on TPHC. Manager turned stove on the reheated foods the ones on stove. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bleach bottle. **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 115F. Manager emptied water. Cleaned and sanitized utensils. **Corrected On-Site**
10-07-4
43
Mar 1, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Steamed table- Cooked cabbage (107-110F - Hot Holding. 2) Prep table- ; Fried chicken (100-105F - Hot Holding. Per Manager food item in unit less than 4 hours. Manager turned temperature of cooked cabbage from low to medium and reheated chicken. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of marinated raw chicken stored above containers of beef and boxes of fish in walk in freezer. Manager inverted. **Corrected On-Site**
08A-02-6
Intermediate - Non-pitting surface rust . Under prep table entrance of kitchen.
22-31-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of salt in kitchen. Manager removed. **Corrected On-Site**
14-01-5
Basic - Bucket of jerk seasoning stored on floor in kitchen. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key stored on top shelf next to spices above flip top. Employee removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 98F.
10-07-4
55
Sep 26, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
37
Frequently Asked Questions
When was Dunns River Island Cafe last inspected?
The most recent health inspection at Dunns River Island Cafe on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Dunns River Island Cafe?
Across the inspection record, “working containers of salt removed” has been cited three times, more than any other issue at Dunns River Island Cafe.
How does Dunns River Island Cafe compare to other restaurants in Hallandale Beach?
Dunns River Island Cafe most recently scored 70 out of 100, which is lower than the Hallandale Beach average of 80.
Has Dunns River Island Cafe's inspection record improved over time?
Yes. Recent inspections at Dunns River Island Cafe have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dunns River Island Cafe 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 Dunns River Island Cafe inspected?
Based on the inspection history on file, Dunns River Island Cafe is inspected around three times per year on average.
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