DUTCH POT JAMAICAN REST
111 N SR 7
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/12/2025
High Priority
3
Intermediate
0
Basic
5
Total
8
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil on kitchen floor. Operator elevated. **Corrected On-Site** **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 in dried red beans the scoop handle in contact with beans **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature 74F . Operator placed on stove. **Corrective Action Taken** **Warning**
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed potato salad 42F in self serve cooler. Operator stated that there store at front counter flip top. Operator moved to flip top cooler. **Corrected On-Site** **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken 32F sitting in a pan out at room temperature on shelf in kitchen. Operator move to sink and turned on water. **Corrected On-Site** **Warning**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0 Ppm. Operator added more chlorine rechecked 100 Ppm **Corrected On-Site** **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 in hot holding unit fried fish (128-130F - Hot Holding) jerk pork (105-109F - Hot Holding); bbq chicken (112-118F - Hot Holding) per operator held out of temperature less than 30 minutes. Operator placed items in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm . Operator diluted rechecked 50 Ppm **Corrected On-Site** **Warning**
Food safety inspection conducted on 3/12/2025 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/24/2024
High Priority
6
Intermediate
0
Basic
1
Total
7
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed under steam table 0ppm. Corrected to 50ppm. **Corrected On-Site**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm.
- 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 stored above raw fish in reach in freezer. PIC removed and stored appropriately. **Corrected On-Site**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed - Approximately 4 live roaches crawling on wall below prep sink next to prep table in kitchen. - Approximately 3 live roaches crawling on wall next to door jam leading to water heater room behind kitchen.
- 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 curried goat (49F - Cold Holding) ; red peas (48F - Cold Holding); raw pork (50F - Cold Holding). Per operator items were not prepared or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed curried goat (49F - Cold Holding) ; red peas (48F - Cold Holding); raw pork (50F - Cold Holding). Per operator items were not prepared or portioned today. See stop sale.
- 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 (116F - Hot Holding)
Food safety inspection conducted on 9/24/2024 revealed 7 total violations (6 high priority, 0 intermediate, 1 basic).