DirtyFLRestaurant Inspection Data

THE DUTCH POT JAMAICAN RESTAURANT

North University Drive
Sunrise, Florida, 33322
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2024

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2024

  • 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 scoop handle not stored above sugar across from cook line. Employee removed and stored appropriately. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm), corrected to 50ppm. 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 Mac and cheese (121F - Hot Holding); jerk chicken (118F - Hot Holding), patties (124F - Hot Holding). Per operator, items were out of temperature for approximately hour. Items placed to be reheated. **Corrective Action Taken** 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 Mac and cheese not date marked in walk-in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Employee washed can opener. Corrected On-Site Warning

Inspection Date: 7/3/2024

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to clean utensils at 3 compartment sink. Employee removed and stored appropriately. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. PIC stored mop in a way to allow proper air drying. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 50ppm.
  • 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. - walk-in cooler Observed oxtail (71F - Cooling); jerk chicken (65F - Cooling. Per operator, items were placed in walk-in since the night prior to inspection but did not make it to 41 within 6 hours. Items were being cooled in deep pans with lid on. See stop sale.
  • 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 chicken stored on top of raw oxtail in walk-in freezer. Employee removed and stored appropriately. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - walk-in cooler Observed oxtail (71F - Cooling); jerk chicken (65F - Cooling. Per operator, items were placed in walk-in since the night prior to inspection but did not make it to 41 within 6 hours. Items were being cooled in deep pans with lid on. 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 boiled bananas (125F - Hot Holding). Employee placed item in steam table to reheat. **Corrective Action Taken**

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8603632

  • N/A:No Violations Were Observed

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8508298

  • 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 use utensil handle not stored above seasoning across from cooking unit. Employee removed. And stored appropriately. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -next to back exit door. Employee stored appropriately. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Front line Observed Sanitizer bucket reading 0ppm. Employee added bleach. Second reading 200ppm. 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. 0 ppm chlorine. Corrected to 50 ppm chlorine. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler Observed raw pork stored over bottles of coconut water. 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.- hot holding unit Observed hot holding unit; fried fish (129F - Hot Holding); Mac and cheese (126F - Hot Holding); callaloo and salt fish (130F - Hot Holding); cow foot (131F). Items have been out of temperature for approximately 30mins. Employee instructed to reheat items. Repeat Violation Admin Complaint

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8508093

  • 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. Front counter Observed: chicken Pattie's (102F - Hot Holding reheated to 172F); vegetable Pattie's (120F - Hot Holding reheated to 172F) Items were out of temp for approximately 2 hours. Operator reheated. Observed oxtail gravey (134F - Hot Holding reheated to 181); curry goat (132F - Hot Holding reheated to 168F) Items were out of temp for approximately 30 mins prior to inspection. Jerked chicken (132-137F - Hot Holding reheated to 170F) Items were out of temp for approximately 30mins prior to inspection. Corrected On-Site Warning - From follow-up inspection 2023-09-27: Observed oxtail gravy (148F Hot Holding); curried goat (163F Hot Holding) Observed: chicken Pattie's (120F Hot Holding); vegetable Pattie's (121F) Reheated to 170-200F. Items were out of temperature for approximately 30mins prior to inspection. Manager placed chicken in oven to be reheated. Jerked chicken (118-121F). Items have been out of temperature for approximately 45mins prior to inspection. Manager placed chicken in oven to be reheated. Admin Complaint

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8367768

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Walk in cooler. Observed hole in ceiling of walk in cooler. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Storage area. Observed 1 dead roach in dry store area on floor below juices. Manager removed and sanitized area. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dry ingredients storage shelf. Observed employee beverage container being stored next to dry ingredients. Manager removed. Observed employee beverage container being stored in vegetable low boy cooler at front counter 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. Dry ingredient storage Observed in use utensil handle not stored above sugar. Manager removed. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken stored over raw oxtail. Employee stored appropriately. 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. Front counter Observed: chicken Pattie's (102F - Hot Holding reheated to 172F); vegetable Pattie's (120F - Hot Holding reheated to 172F) Items were out of temp for approximately 2 hours. Operator reheated. Observed oxtail gravey (134F - Hot Holding reheated to 181); curry goat (132F - Hot Holding reheated to 168F) Items were out of temp for approximately 30 mins prior to inspection. Jerked chicken (132-137F - Hot Holding reheated to 170F) Items were out of temp for approximately 30mins prior to inspection. Corrected On-Site Warning