Neighbourhood
West Palm Beach33417
Restaurants50
Spotless inspections4%
Ordered shut11
Fines$51k
A 5B 11C 4D 3F 19Not rated 8
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (64F - Cooling). Operator stated cooling overnight in full, deep pans with lids, did not reach 41F within 6 hours. See stop sale.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 30, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (64F - Cooling). Operator stated cooling overnight in full, deep pans with lids, did not reach 41F within 6 hours. See stop sale.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 30, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee waitressing handling menus, taking customer payment and making change then continued preparing beverages and serving plated food to customers without washing hands. Operator discussed with employee who then washed hands at only appropriate hand washing sink located in kitchen next to triple sink.
High priorityBAGEL REST & MORE →Jul 28, 2026
Time/temperature control for safety food (raw shell eggs) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated removed from temperature control 2 hours prior, applied appropriate time marking.
High priorityBAGEL REST & MORE →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut cabbage (45F - Cold Holding); milk (46F - Cold Holding); salt fish (44F - Cold Holding). Operator stated items not prepared/portioned today, removed from temperature control for approximately 1 hour, moved to freezer to return to 41F or below within a total of four hours.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 10, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Drive thru; cooked rice (108F - Hot Holding); cooked chicken (129F - Hot Holding). At hot holding cabinet; cooked rice (108F - Hot Holding); cooked brown stew chicken (125F - Hot Holding). Operator stated items cooked/reheated prior to being placed in hot holding cabinet and held for 2-3 hours. At Drive thru; cooked rice (108F - Hot Holding); cooked chicken (129F - Hot Holding). Operator stated items cooked/reheated prior to being placed in drive thru steam table and held 2-3 hours. Operator moved items to oven/cook top to be reheated to 165F and held at 135F or above.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 10, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while placing to dry/store/use without washing hands. Operator discussed with employees who then washed hands.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 9, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched point of sale/order entry system, handled cash payment and coin change then handled clean utensils and unwrapped single service takeout containers to prepare/package food for customers without washing hands. Operator discussed with employees who then washed hands.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 9, 2026
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw pork stored over unwashed peppers. Operator moved raw pork below/next to box of unwashed peppers.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 9, 2026
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. At walk-in freezer; 1/2 pan of raw chicken feet stored over full pan of raw pork. Operator moved raw chicken below raw pork.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 9, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut cabbage (45F - Cold Holding); milk (46F - Cold Holding); salt fish (44F - Cold Holding). Operator stated items not prepared/portioned today, removed from temperature control for approximately 1 hour, moved to freezer to return to 41F or below within a total of four hours.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 9, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Drive thru; cooked rice (108F - Hot Holding); cooked chicken (129F - Hot Holding). At hot holding cabinet; cooked rice (108F - Hot Holding); cooked brown stew chicken (125F - Hot Holding). Operator stated items cooked/reheated prior to being placed in hot holding cabinet and held for 2-3 hours. At Drive thru; cooked rice (108F - Hot Holding); cooked chicken (129F - Hot Holding). Operator stated items cooked/reheated prior to being placed in drive thru steam table and held 2-3 hours. Operator moved items to oven/cook top to be reheated to 165F and held at 135F or above.
High priorityDUTCH POT JAMAICAN RESTAURANT →Jul 9, 2026