DirtyFLRestaurant Inspection Data

THE DUTCHPOT JAMAICAN RESTAURANT

7468 West Commercial Boulevard
Florida, 33319
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/28/2025

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter. Repeat Violation - From follow-up inspection 2025-03-28: At time of callback inspection not still observed. **Time Extended**

Inspection Date: 3/27/2025

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Operator closed Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm Operator added chlorine recheck 50 Ppm 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. Observed jerk chicken (114F - Hot Holding); jerk pork (112F - Hot Holding) plantain (109-115F - Hot Holding) in hot holding unit per operator held out of temperature less than 4 hours. fried chicken (109-132F - Hot Holding) under heating unit at front counter per operator held out of temperature less than 2 hours Operator reheated items in oven. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator replaced. Corrected On-Site

Inspection Date: 7/11/2024

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at front counter. Warning - From follow-up inspection 2024-07-11: At time of callback inspection still observed **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-07-11: At time of callback inspection still observed **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning - From follow-up inspection 2024-07-11: **Time Extended**

Inspection Date: 7/10/2024

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at front counter. Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. See stop sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over jerky sauce in walk-in freezer not all commercially packaged . Operator placed jerk sauce on different shelf. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler salad (55-57F - Cold Holding) per operator held less than four hours. Operator placed salad pans in walk-in cooler to chill **Corrective Action Taken** Warning
  • 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 fried fish (90-108F - Hot Holding); in hot holding unit per operator less than four hours. Operator placed in oven to reheat to 165 Rechecked fried fish 168F Observed in Hot holding unit sauce (93-109F - Hot Holding) per operator held less than four hours. Operator placed on stove to reheat to 165 rechecked 170F. Observed macaroni and cheese (127F - Hot Holding)rechecked 165F ; fried chicken (111-121F - Hot Holding) rechecked 169F; jerk pork (110-118F - Hot Holding)rechecked 168F; vegetable (115-125F - Hot Holding) rechecked 180F At front counter sitting under heating unit. Per operator held less than four hours operator placed items to be reheated to 165F Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8524727

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.front counter cold holding unit- observed handle of tongs touching coleslaw.

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8364514

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle dispensing salt. Operator voluntary discarded scoop. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with salt and sugar. Operator removed scoop to have clean and sanitized Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over oxtail not all commercially packaged. Operator placed lower shelf. 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. Observed plantains (115F - Hot Holding) in hot holding unit per operator held less than one hour. Operator increased temperature. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+ Ppm operator made new solution rechecked