DirtyFLRestaurant Inspection Data

THE DUTCH POT JAMAICAN RESTAURANT

THE DUTCH POT JAMAICAN RESTAURANT in LAUDERDALE LAKES has 5 health inspections on record with an overall food safety rating of 1.0/5. Food safety practices have remained consistent.

7301 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/20/2025

Inspection #: Visit ID: 10900710

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, storage containers stored on shelf, not inverted.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, storage bins improperly stored with water inside-wet nesting. Operator corrected. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked fish (60F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. Operator discarded fish. At walk in cooler, cut cabbage (55F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved item into freezer to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked peppers and onions (73F - Hot Holding), operator stated items made held out of temperature for approximately 1 hour. Advised operator to reheat product to 165F. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cut lettuce (66F - Cooling)@10:13 since 10:00, 66F @10:40. At the current rate, the product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer to quick chill. **Corrective Action Taken**

Inspection Date: 3/3/2025

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while preparing food. Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter in standing water 74F. Operator cleaned utensils and stored dry Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Outside dumpster lid open
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth chlorine sanitizer 50ppm. Operator remade solution. Solution tested 100ppm Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Operator returned to kitchen and washed hands without soap. Reviewed proper hand washing procedures. Operator washed hands with soap. Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw goat stored over bottle drinks in walk in freezer. Operator reorganized Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator reorganized 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. Single glass door hot box; Mac and cheese (127F - Hot Holding). Per operator item hot holding less than four hours. Operator placed item in oven to reheat to 165F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Inspection Date: 7/19/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired on December 1 2023. Manager posted updated license. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food sugar removed from original container not identified by common name.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open gallon container of milk (52F - Cold Holding) per manager held in walk-in cooler less than two hours not portion or prep today. Manager placed in another cooler for quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chopped pork (106F - Hot Holding); bananas (110-120F - Hot Holding) per manager held less than one hour manager placed items in oven to reheat to 165F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+Ppm manager remade solution rechecked 100 Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dump ice in hand washing sink.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8469276

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice . Operator removed Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 10 Ppm.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name salt.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over onions and carrots in walk-in cooler. Employee placed chicken on lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cabbage slaw (50F - Cold Holding) per employee held less than four hours. Employee placed in walk-in cooler to ensure proper temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cabbage (119-131F - Hot Holding) in hot holding box. Per employee less than one hour. Employee reheated to proper temperature. Observed fried chicken in over stacked container(110-125F - Hot Holding) in steam table. Per employee less than four hours, employee reheated to proper temperature.. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8346984

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooling unit coils in walk in cooler frozen over completely. TCS food item in unit overnight above proper temperature of 41F.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer buckets ready 10-50ppm chlorine. Manager and employee remade all to proper 100ppm chlorine. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Two employees from front counter washed hands very quickly, much shorter then 10-15 seconds, at hand sink by drive thru.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. 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. In kitchen hot box RIGHT - jerk chicken (111F - Hot Holding); stewed oxtail (116F - Hot Holding). Per manager items in box less than 1 hour. Items removed to oven to reheat for proper hot holding. Repeat Violation Admin Complaint