DUNNS RIVER ISLAND CAFE
908 W HALLANDALE BEACH BLVD, Hallandale Beach FL 33009 · 954 668 4583
Last inspected Jun 4, 2026 · 9 visits since July 2023
JAN 25
JUL 25
JAN 26
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 12-01-2024 Expired. Renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015199 | Jan 13, 2025 | Apr 23, 2025 | $280 |
| 2--2024068639 | Sep 23, 2024 | Jan 2, 2025 | $600 |
| 2--2024007687 | Jan 23, 2024 | Mar 6, 2024 | $400 |
| 2--2022057225 | Nov 28, 2022 | Jan 13, 2023 | $200 |
Inspection history
9 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed handwash sink next to walk In cooler used to store utensils Employee removed utensils
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser at handwash sink next to mop sink unable to dispense soap
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep area of flip top cooler. Employee removed cellphone and sanitize food prep area
Equipment in poor repair. Observed broken handles on Flip top cooler.
Show the remaining 3 findings ▾
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Employee removed and discard sticky tape
Standing very slow draining water in handwash sink. Handwash sink next to mop sink
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizer bucket.
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Equipment in poor repair. Flip top cooler handles broken
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwash sink with very slow draining water
Wall soiled with accumulated grease, food debris, and/or dust. Observed will next to ice machine with accumulated black mold like substance
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority6 Intermediate5 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener observed with build up of debris. Operator cleaned and sanitized during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Operator provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, pineapple salsa, oxtail, pepper sauce, etc. all prepared 25-48 hours prior. No date marks.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Current Hotel and Restaurant license not displayed. Observed only the Alcohol license displayed.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board deeply stained.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Equipment in poor repair. Handle on flip top cooler broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in bucket, water temperature 125F. Water is NOT MAINTAINED AT 135F.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee after using personal phone changed gloves but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Bowl or other container with no handle used to dispense seasoning. Manager removed.
Floor tiles missing and/or in disrepair. 8 floor tiles in kitchen.
Handle of flip top broken
Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood filter soiled.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Jan 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12-01-2024 Expired. Renewed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
No soap provided at handwash sink in kitchen. Manager replaced during inspection.
Container of jerk seasoning stored on floor in kitchen. Manager elevated.
Employee personal phone stored on cutting board front of flip top in cook line. Employee removed.
In-use tongs stored on oven door handle between uses. Manager removed during inspection.
Plumbing system in disrepair. Pipe removed from handwashing sink in dishwashing / prep area preventing employees from washing hands.
Water leaking from pipe at employees hands washing sink in kitchen.
Working containers of salt removed from original container not identified by common name. Manager labeled during inspection.
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled. Manager cleaned during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen have water damaged.
Equipment in poor repair. Gasket in reach in cooler under flip top in cook line torn and disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water Temperature 75F. Cook moved to stove to boil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip Top in Cook line soiled. Manager cleaned during inspection.
Plumbing system in disrepair. Hands washing sink in prep area pipes removed. Manager replaced during inspection.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on mop bucket.
Working containers of oil removed from original container not identified by common name.
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
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.
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
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
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.
Ceiling/ceiling tile shows damage or is in disrepair.6 ceiling tiles in kitchen damaged with water stain
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
Equipment in poor repair. Reach in cooler gasket under flip top in cook line torn.
Working containers of salt removed from original container not identified by common name. Manager labeled container during inspection.
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Employee labeled bleach bottle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 115F. Manager emptied water. Cleaned and sanitized utensils.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.