DUNNS RIVER ISLAND CAFE

Name: DUNNS RIVER ISLAND CAFE
Address: 908 W HALLANDALE BEACH BLVD, HALLANDALE BEACH, FL, 33009, US
Rating: 63.4

908 W HALLANDALE BEACH BLVD, HALLANDALE BEACH, FL 33009

License #1624644

🌴 Cuban/Caribbean ℹ️

63.4 Grade F / 100

Failing Health Score

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Latest inspection

June 4, 2026 · 7 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DUNNS RIVER ISLAND CAFE in HALLANDALE BEACH currently holds an InspectFL Health Score of 63.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 58 total violations — 8 critical, 13 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 26, 2026

The latest inspection on June 4, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

DUNNS RIVER ISLAND CAFE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[40-06-5] 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
[14-11-5] Equipment in poor repair. Observed broken handles on Flip top cooler.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Employee removed and discard sticky tape
[29-20-5] Standing very slow draining water in handwash sink. Handwash sink next to mop sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizer bucket.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink next to walk In cooler used to store utensils Employee removed utensils
[31B-06-4] 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

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.6 ceiling tiles in kitchen damaged with water stain
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
[14-11-5] Equipment in poor repair. Reach in cooler gasket under flip top in cook line torn.
[02D-01-5] Working containers of salt removed from original container not identified by common name. Manager labeled container during inspection.
[03D-02-5] 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] 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] 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] 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.