DirtyFLRestaurant Inspection Data

THE DUTCHPOT JAMAICAN RESTAURANT

THE DUTCHPOT JAMAICAN RESTAURANT has 10 health inspections on file for its LAUDERHILL location, with an overall rating of 2.8/5. Recent inspections show improving food safety practices.

7468 West Commercial Boulevard
Florida, 33319
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13526267

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front counter, employee handling cash transactions and then proceeding to touch clean plates, utensils to prepare food without washing hands. Advised operator of proper handwashing.

Inspection Date: 8/11/2025

Inspection #: Visit ID: 13487152

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. By three compartment sink, containers wet nesting. Operator moved containers to properly dry. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table on cook line, standing water with utensils 89°F. Operator discarded water. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. By back door, boxes of bananas stored not covered from contamination. Operator covered with plastic bags. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Jerk pork use by 8/7 still in walk in cooler 80 lbs. operator discarded. See stop sale**Corrective Action Taken** **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, Jerk pork use by 8/7 still in walk in cooler 80 lbs. operator discarded.

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13463095

  • N/A:No Violations Were Observed

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10897104

  • 14-69-4:Basic - Ice buildup behind cooling unit ( fan) inside walk in cooler. Warning
  • 14-09-4:Basic - In kitchen Green Cutting board has cut marks and is no longer cleanable. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to Manager . Warning
  • 33-16-4:Basic - Open dumpster lid. Dumpster to the outside of the restaurant left uncovered . Repeat Violation Warning
  • 08B-12-5:Basic - Stored food not covered. At dry storage ,rice bin uncovered . Operator covered rice bin . Corrected On-Site Warning
  • 35A-02-7:High Priority - 3 Live, small flying insects flying around in dry storage area. Did not observe any live flying insects landing on any food contact surfaces. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler -Raw chicken (50F - Cold Holding); Pork (48F - Cold Holding); Mac and Cheese (56F - Cold Holding). Per Manager, walk in cooler door was left open Less than 4 hours ago . Manager moved to walk in freezer to quick chill . Observed ice build up behind cooling unit in walk in cooler . Foods not prepared or portioned today. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese sandwich using 4 hours hold time without written plan at front counter. Emailed written plan to operator. Warning

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