DUTCH POT JAMACIAN RESTAURANT
3120 W BROWARD BLVD, Ft. Lauderdale FL 33312 · 954.533.2160
Last inspected Sep 30, 2025 · 8 visits since July 2023
SEP 24
SEP 24
JUN 25
AUG 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed procedures to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025048062 | Jun 9, 2025 | Jul 30, 2025 | $200 |
| 2--2019032296 | Jun 5, 2019 | Aug 5, 2019 | $200 |
Inspection history
8 visits, newest first
Sep 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed Ambient air thermometer in walk in cooler not accurate by 8°F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed 200+ ppm chlorine in 3 compartment sink. Operator corrected to 100 ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with significant build up of debris. Operator removed to have cleaned.
No probe thermometer provided to measure temperature of food products.
Show the remaining 1 finding ▾
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 Bailey's cake in grab n go cooler, lacking address and production date.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. The cheese bun at the front counter was not time marked. The tie had been put out 2 hours ago.the time mark was applied
Jun 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the front portion of the walk in cooler, raw liver stored over raw dough. The raw liver was moved down.
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. At the front counter, hot peppered shrimp (51F - Cold Holding). The shrimp had been stored in the refrigerator overnight. The shrimp were not prepped or portioned today. The items were discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, hot peppered shrimp (51F - Cold Holding). The shrimp had been stored in the refrigerator overnight. The shrimp were not prepped or portioned today. The items were discarded. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At the front counter, cheese bread (61F - Cooling) at 9:15 prepared at 8:00am, 53F at 10:30. At this rate of cooling the item will not reach 41F within the 4 hour window for ambient cooling. The item was stored stacked together in a shallow half pan in the reach in cooler. The items was separated to be single layer and placed in the freezer to quick chill.
Food stored on floor. In the front portion of the walk in cooler, salt brined mackerel was stored on the floor. The item was moved up off of the floor.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front counter, the bucket measured 0ppm Chlorine. The solution was corrected to 100ppm Chlorine
Sep 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, potato salad dated 8/26. The item was discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, bun and cheese (71F - Cold Holding). The item had been stored on the counter for less than 4 hours. The item was returned to the refrigerator to chill and cold hold.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the prep area hot box, steamed veg (120F - Hot Holding); cooked plantain (120F - Hot Holding); brown stew chicken (120F - Hot Holding). The items have been in the unit less than 3 hours. The heat was increased in the units to reheat the product to 165F and hot hold
Bowl or other container with no handle used to dispense food. In the bin of seasoning, a metal cup was used to dispense the product. The item was removed.
Oct 2, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. Observed no hand soap at hand wash sink in kitchen. Operator provided.
Covered waste receptacle not provided in women's bathroom. Observed trash receptacle without lid inside women's restroom.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Employee removed to remake to proper minimum strength.
Jul 27, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink reading 100ppm quaternary. Employee remade sink to proper 200ppm quaternary.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen area acres Cor HOT BOXES - Right - rice and peas (89F - Hot Holding); fried fish (101F - Hot Holding) /// Left - stewed oxtail (121F - Hot Holding) //// WINHOLT Glassfront - brown stew (126F - Hot Holding). Per employee all items prepared and in unit 1-1.5 hrs. Employee moved items to oven and stovetop to reheat.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ New manager has not completed CFM training. PIC kimesha smith
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets damaged on top and bottom doors right Cres Cor hot box.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed procedures to manager.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired 2 days ago D. Smith. Operator read and signed reporting agreement during inspection.
Bowl or other container with no handle used to dispense beans in dry storage area. Operator removed
Cardboard used to line food-contact shelves in walk in freezer.
Ceiling/ceiling tile shows damage or is in disrepair above prep table in kitchen. Right end of cook line.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets torn or in disrepair in Cres core hot holding hot box in kitchen next to drive thru steam table.
Opened employee beverage container above foods to be served to customers in Cres core heated box in kitchen. Operator removed
Walk-in freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth @0ppm chlorine, operator remade to 100ppm chlorine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.