DUTCH POT JAMAICAN REST
111 N SR 7, Plantation FL 33317 · 954.791.7730
Last inspected Jan 21, 2026 · 9 visits since November 2023
DEC 23
SEP 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055960 | Sep 24, 2024 | Nov 4, 2024 | $400 |
Inspection history
9 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Observed handwashing sinks only near the triple sink blocked with large pots and pans. Operator removed pots and pans to make sink accessible.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control but was missing the written plan. Emailed operator written plan.
Cardboard used to line food-contact shelves in the kitchen.
Covered waste receptacle not provided in employee bathroom used by women near the triple sink.
Sep 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside back of establishment by dishwashing area not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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.
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times. Operator removed obstruction.
Bathroom located inside back of establishment by dishwashing area not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
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.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm. Operator diluted rechecked 50 Ppm
Food stored on floor. Observed plastic container of cooking oil on kitchen floor. Operator elevated.
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
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.
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.
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.
Sep 25, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm.
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.
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.
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.
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.
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)
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed under steam table 0ppm. Corrected to 50ppm.
Dec 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen blocked with sanitizer bucket. Operator removed.
Employee eating in a food preparation or other restricted area. Employee drink on prep table. Operator removed.
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.
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.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
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.