THE DUTCH POT JAMAICAN RESTAURANT #2
6029 Kimberly Boulevard
Florida, 33068
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/31/2025
High Priority
4
Intermediate
2
Basic
3
Total
9
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 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 measuring cup handle not stored above salt on preparation table in kitchen. PIC removed and stored appropriately. Corrected On-Site Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 100ppm. Warning
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed 1 pan of mac and cheese with mold like growth in walk-in cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. 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: - at steam table brown stew chicken (126-141F - Hot Holding). Per operator item, items were has been out of temperature for approximately 15mins. Employee stirred chicken to reheat top layer. in hot box in kitchen ackee and salt fish (116F - Hot Holding). Per operator item has been out of temperature for approximately 1 hour. Reheated to 170F. Corrected On-Site Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/30/25am not date marked. Warning
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed employee using quaternary test strip to test chlorine concentrations at 3 compartment sink. Warning
Food safety inspection conducted on 3/31/2025 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 7/24/2024
High Priority
5
Intermediate
3
Basic
2
Total
10
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Walk-in cooler gasket torn Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 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 rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans per operator held in cooler overnight. See stop sale Repeat Violation Admin Complaint
- 12A-19-4:High Priority - Employee washed hands with cold water.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans per operator held in cooler overnight. 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 plantain (110-114F - Hot Holding); jerk pork (121-125F - Hot Holding) per operator held less than one hour. Operator placed in oven to reheat to 165F **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand washing sink at front counter. Operator turned on hot water. Corrected On-Site
Food safety inspection conducted on 7/24/2024 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on walk-in cooler door.
- 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 in container of beans the handle in contact with the beans in walk-in cooler Operator removed. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0 Ppm. Operator added chlorine rechecked 100 Ppm 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 rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans
- 41-17-4:Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled Corrected On-Site
Food safety inspection conducted on 2/9/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 9/1/2023
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on shelf above clean prep table next to single use gloves and spices. Operator removed. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler gasket torn.
- 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. Salt scoop handle in direct contact with salt in container at prep table in the kitchen. Operator removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the front counter, tongs in water 82°. Operator dumped water and stored dry. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Broken thermometer at the crescor hot holding unit.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution measured at 0ppm in the kitchen, measured 10ppm at the front counter. Operator discarded and remade solution to 100ppm. 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. Steam box #1 Mac and cheese (109F - Hot Holding); jerk pork (111F-Hot Holding); oxtail (111F - Hot Holding) observed hot box set at 112°, operator increased setting, reheated food in the oven to 165, prepared less than 4 hours ago. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and sanitizer buckets. Quaternary test kit provided for chlorine.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/1/2023 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).