Dukunoo Jamaican Kitchen
316 NW 24 St, Wynwood, FL 33127 · Permanent Food Service · License 2336335
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection5 high priority (no follow-up needed, 2 repeats), 2 intermediate, 13 basic (2 repeats); basic violations cost 12 at most-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed oxtail (60°F - Cold Holding)inside the walk in cooler. As per employee food was cooked yesterday night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Repeat violation
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed oxtail (60°F - Cold Holding)inside the walk in cooler. As per employee food was cooked yesterday night. Food has been out of temperature for more than 4 hours. Stop sale was issued.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed utensils in standing water at 78°F at the cook line.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm. 3 compartment sink was set up.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a bottle of insecticide store on preparation table. Manager removed it.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked by a trash can next to the steam box.
No soap provided at handwash sink.
Observed at the hand wash sink by the steam boxes.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed bin with flour not labeled at the cook line. Employee labeled it.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Manager removed the knives stored between the wall and the hand wash sink.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed a cook wearing a watch while engaged in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed a yellow cutting board no longer cleanable.
Repeat violation
Ice buildup in reach-in freezer at the bar area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled at the cook line.
Code 29, Plumbing and backflow prevention: very slow draining water in handwash sink, three-compartment sink, or mop sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Observed at the front bar.
Floor area(s) covered with standing water.
Observed at the bar counter.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed a cell phone stored next to clean plates. Employee removed it.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
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