DirtyFLRestaurant Inspection Data

THE DUTCH POT JAMAICAN RESTAURANT

19695 NW 2 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/28/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout the kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fancovers in the walk in cooler with dust.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler next to drive thru window.
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over bottle drinks in the walk in freezer.

Inspection Date: 9/30/2024

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon in standing water by the rice maker. Operator removed water. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 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 sweet plantains (132F - Hot Holding); boiled bananas (112F - Hot Holding) in the hot holding box for 2 hours, as per operator. Items were reheated. **Corrective Action Taken** Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new employee named Joseph and James hired 2 weeks ago with no knowledge of their responsibilities. Operator signed during the inspection. Corrected On-Site

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8603989

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Rack by the dry storage area: bus tubs wet- nesting. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed establishment using a wooden spoon the finished not smooth, easily cleanable surface; and resistant to pitting, chipping, and scratching.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated cabinet #1: cooked bananas (119F - Hot Holding); heated cabinet #3: cooked ackee (128F - Hot Holding); As per operator cooked 1 hour before the inspection Operator reheated the food: cooked bananas (176F - Reheating); heated cabinet #3: cooked ackee (168F - Reheating); Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrected On-Site

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8603611

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen. - From follow-up inspection 2024-02-02: Observed gaskets in poor repair at the all hot holding box in the kitchen. **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Observed old labels stuck to metal food containers after cleaning. operator removed. Corrected On-Site - From follow-up inspection 2024-02-02: Observed old labels stuck to metal food containers after cleaning. operator removed. **Corrected On-Site* **Time Extended** Corrected On-Site
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items. Corrected On-Site - From follow-up inspection 2024-02-02: Observed hot holding box 2: white rice (112F - Hot Holding); rice and peas (107F - Hot Holding). Operator placed inside the oven to reheat.As per operator, place in the cabinet 1 hour before the inspection Observed sweet plantains (112F - Hot Holding) at the front counter. As per operator, placed inside the steam table 1 hour before the inspection. Admin Complaint
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes. - From follow-up inspection 2024-02-02: Observed hand washing sink in the bathroom with hot water of 76F, ran the water for 2 minutes. **Time Extended**

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8348973

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside the sugar and seasoning container. Operator removed. Corrected On-Site
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed 2 spatulas in between the wall and prep sink. Operator removed. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard engaging in food preparation. Operator put new beard guard on. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at the lobby reach in freezer.
  • 16-46-4:Basic - Observed old labels stuck to metal food containers after cleaning. operator removed. Corrected On-Site
  • 29-49-6:Basic - Observed standing water in bottom of reach-in-cooler by the drive thru window. Operator cleaned during the inspection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Inside the janitor room. Operator stored properly. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 100+ppm) on the kitchen line prep table. Inspector discussed the correct concentration strength with the operator. Observed the operator prepare new solution for the Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry chicken (56F - Cooling) stored in the walk in cooler over night, as per operator. Discussed the correct procedures on how to cool properly and provided handout.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over whole cheese in the walk in cooler. Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curry chicken (56F - Cooling) stored in the walk in cooler over night, as per operator. Discussed the correct procedures on how to cool properly and provided handout.
  • 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 hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned during the inspection. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At the back handwashing sink. Operator placed new roll. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(1,039 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 11:00 PM
Tuesday:7:00 AM – 11:00 PM
Wednesday:7:00 AM – 11:00 PM
Thursday:7:00 AM – 11:00 PM
Friday:7:00 AM – 12:00 AM
Saturday:7:00 AM – 12:00 AM
Sunday:7:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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