THE DUTCHPOT JAMAICAN RESTUARANT
7301 WEST PINES BLVD
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 9/19/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. Scoop,handle in contact with rice in bulk container at store room. Manager moved handle out of contact. **Corrected On-Site**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese sandwiches at drive through window missing time mark. Per manager prepared at 10:00am. Manager added time mark to 2:00pm. **Corrected On-Site**
Food safety inspection conducted on 9/19/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/9/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked pasta (56F - Cold Holding); shredded cabbage mix (57F - Cold Holding); cole slaw (56F - Cold Holding). Per manager items not prepared or portioned today and in cooler more than four hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked pasta (56F - Cold Holding); shredded cabbage mix (57F - Cold Holding); cole slaw (56F - Cold Holding). Per manager items not prepared or portioned today and in cooler more than four hours. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In hot box beside beverage reach in by drive through window, steamed vegetables (121F - Hot Holding). Per employee cooked and in unit since 10:30am. Employee removed to oven to reheat above 165F to then proper hot hold. 2) At front counter Hot Hold lamp, HOT HOLD - fried chicken (110F - Hot Holding); cooked salt fish with vegetables (118F - Hot Holding). Per manager both cooked and holding less than 2 hours. Both removed to kitchen to reheat above 165F for proper hot holding. **Corrective Action Taken**
Food safety inspection conducted on 9/9/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).