DUNNS RIVER ISLAND CAFE
908 West Hallandale Beach Boulevard
Florida, 33009
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Container of jerk seasoning stored on floor in kitchen. Manager elevated. Corrected On-Site
- 40-06-5:Basic - Employee personal phone stored on cutting board front of flip top in cook line. Employee removed. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Manager removed during inspection. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Pipe removed from handwashing sink in dishwashing / prep area preventing employees from washing hands. Repeat Violation Admin Complaint
- 29-11-4:Basic - Water leaking from pipe at employees hands washing sink in kitchen.
- 02D-01-5:Basic - Working containers of salt removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-2024 Expired. Renewed during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site
Food safety inspection conducted on 1/13/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen have water damaged. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in reach in cooler under flip top in cook line torn and disrepair. Repeat Violation
- 10-07-4: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**
- 23-03-4: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
- 29-08-4:Basic - Plumbing system in disrepair. Hands washing sink in prep area pipes removed. Manager replaced during inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on mop bucket.
- 02D-01-5:Basic - Working containers of oil removed from original container not identified by common name.
- 01B-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
- 03A-02-5: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
- 22-02-4: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
Food safety inspection conducted on 9/23/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 1/23/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.6 ceiling tiles in kitchen damaged with water stain
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket under flip top in cook line torn.
- 02D-01-5:Basic - Working containers of salt removed from original container not identified by common name. Manager labeled container during inspection. Corrected On-Site
- 03D-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. 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: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
- 03A-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
- 03B-01-6: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
Food safety inspection conducted on 1/23/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 7/25/2023
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4: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
- 22-49-4: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**
- 12A-13-4: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
- 08A-02-6: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
- 03B-01-6: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
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bleach bottle. Corrected On-Site
Food safety inspection conducted on 7/25/2023 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).