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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
DUKUNOO JAMAICAN KITCHEN in WYNWOOD currently holds an InspectFL Health Score of 17.4 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 October 23, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 8 major, 49 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 23, 2026 shows 20 observation rows: 5 critical, 2 major, and 13 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
DUKUNOO JAMAICAN KITCHEN has a rough inspection history. Would you risk it?
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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-02-5] 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.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Manager removed the knives stored between the wall and the hand wash sink.
- [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water at 78°F at the cook line.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board.
- [29-20-5] very slow draining water in handwash sink, three-compartment sink, or mop sink.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a trash can next to the steam box.
- [31B-03-4] No soap provided at handwash sink. Observed at the hand wash sink by the steam boxes.
- [36-22-4] Floor area(s) covered with standing water. Observed at the bar counter.
- [36-12-4] Floors not constructed to be easily cleanable. Observed at the front bar.
- [40-06-5] 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.
- [41-10-4] Toxic substance/chemical improperly stored. Observed a bottle of insecticide store on preparation table. Manager removed it.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [16-46-4] Old labels stuck to food containers after cleaning.
- [14-69-4] Ice buildup in reach-in freezer at the bar area.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a yellow cutting board no longer cleanable.
- [13-07-4] 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.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the cook line.
- [02D-01-5] 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.
- [22-45-4] 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.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit 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.
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