DirtyFLRestaurant Inspection Data

DUTCH POT JAMAICAN REST

DUTCH POT JAMAICAN REST has 8 health inspections on file for its PLANTATION location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.

111 N SR 7

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/5/2025

Inspection #: Visit ID: 13511914

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside back of establishment by dishwashing area not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-09-05: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-09-05: **Time Extended**

Inspection Date: 9/4/2025

Inspection #: Visit ID: 10871075

  • 32-04-4:Basic - Bathroom located inside back of establishment by dishwashing area not completely enclosed with tight-fitting, self-closing doors.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water. Advised operator to use constantly running cold water. Operator used proper cooling method. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw chicken not properly separated from raw goat based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (60F - Cold Holding). As per operator, items not prepped or portioned today. As per operator item was out of temperature overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (60F - Cold Holding). As per operator, items not prepped or portioned today. As per operator item was out of temperature overnight. See stop sale. Observed cheese sandwich (71F - Cold Holding). As per operator item was out of temperature for approximately 2 hours. Operator placed in cooler to quick chill. **Corrective Action Taken**
  • 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 cooked salt fish (90F - Hot Holding); cooked salt fish and vegetables (105F - Hot Holding); cooked liver (98F - Hot Holding); cooked chicken (115F - Hot Holding). As per operator items out of temperature for approximately 3 hours. Operator reheated to 165F. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat milk , time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator voluntarily discarded. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Operator removed obstruction. Corrected On-Site

Inspection Date: 3/13/2025

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2025

  • 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

Inspection Date: 9/25/2024

  • N/A:No Violations Were Observed

Inspection Date: 9/24/2024

  • 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)

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8581546

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by stove area, utensils held in 90°F water. Operator removed, cleaned, and sanitized and stored dry. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed: 1. In walk-in cooler an o en thermometer range 160°F 550°F. 2. No ambient thermometers in any coolers.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen blocked with sanitizer bucket. Operator removed. Corrected On-Site

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8376166

  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. Observed a tub of raw chicken stored over a tub of raw goat meat. Employee removed and stored appropriately. 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 table at front counter Observed brown stew chicken (121F - Hot Holding, reheated to (170F); salt mackerel (116F - Hot Holding, reheated to 174F). Items were out of temp due to low water levels in steam table. Per operator items have been out of temperature for approximately 30mins. Employee topped up water levels and placed items to be reheated. Corrected On-Site