DUTCH POT JAMAICAN RESTAURANT
2484 NORTH STATE ROAD 7, Lauderdale Lakes FL 33313 · 954-533-3741
Last inspected Jan 26, 2026 · 6 visits since August 2023
JAN 24
JUL 24
MAR 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
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. Provided manager with poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020171 | Jan 26, 2026 | Apr 9, 2026 | $600 |
| 2--2025069710 | Aug 20, 2025 | Dec 11, 2025 | $600 |
| 2--2025031190 | Mar 3, 2025 | Jul 29, 2025 | $400 |
| 2--2023046081 | Aug 10, 2023 | Oct 5, 2023 | $400 |
| 2--2022004567 | Dec 20, 2021 | Aug 5, 2022 | $200 |
Inspection history
6 visits, newest first
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in kitchen, triple sink chlorine sanitizer reading 0 ppm. Operator remade solution to 100 ppm chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit in kitchen, cooked plantains (128F - Hot Holding). Per operator item was done approximately an hour ago. Advised operator to reheat item back to 165F. Operator reheated item to 168F.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided manager with poster.
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. Provided manager with poster.
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line, green Cutting board has cut marks and is no longer cleanable.
No Heimlich maneuver/choking sign posted. Provided manager with poster.
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked fish (60F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. Operator discarded fish. At walk in cooler, cut cabbage (55F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved item into freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked peppers and onions (73F - Hot Holding), operator stated items made held out of temperature for approximately 1 hour. Advised operator to reheat product to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cut lettuce (66F - Cooling)@10:13 since 10:00, 66F @10:40. At the current rate, the product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer to quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, storage containers stored on shelf, not inverted.
Equipment and utensils not properly air-dried - wet nesting. At kitchen, storage bins improperly stored with water inside-wet nesting. Operator corrected.
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with no soap. Operator returned to kitchen and washed hands without soap. Reviewed proper hand washing procedures. Operator washed hands with soap.
Raw animal food stored over canned/bottled drinks. Raw goat stored over bottle drinks in walk in freezer. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Single glass door hot box; Mac and cheese (127F - Hot Holding). Per operator item hot holding less than four hours. Operator placed item in oven to reheat to 165F
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while preparing food. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter in standing water 74F. Operator cleaned utensils and stored dry
Open dumpster lid. Outside dumpster lid open
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth chlorine sanitizer 50ppm. Operator remade solution. Solution tested 100ppm
Jul 19, 2024Administrative 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open gallon container of milk (52F - Cold Holding) per manager held in walk-in cooler less than two hours not portion or prep today. Manager placed in another cooler for quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chopped pork (106F - Hot Holding); bananas (110-120F - Hot Holding) per manager held less than one hour manager placed items in oven to reheat to 165F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+Ppm manager remade solution rechecked 100
Handwash sink used for purposes other than handwashing. Employee dump ice in hand washing sink.
Current Hotel and Restaurant license not displayed. Expired on December 1 2023. Manager posted updated license.
Working containers of food sugar removed from original container not identified by common name.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Employee washed hands with cold water. Observed employee washing hands with cold water.
Raw animal food stored over or with unwashed produce. Observed raw chicken over onions and carrots in walk-in cooler. Employee placed chicken on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cabbage slaw (50F - Cold Holding) per employee held less than four hours. Employee placed in walk-in cooler to ensure proper temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cabbage (119-131F - Hot Holding) in hot holding box. Per employee less than one hour. Employee reheated to proper temperature. Observed fried chicken in over stacked container(110-125F - Hot Holding) in steam table. Per employee less than four hours, employee reheated to proper temperature..
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed
Bowl or other container with no handle used to dispense rice. Operator removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 10 Ppm.
Working containers of food removed from original container not identified by common name salt.
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Two employees from front counter washed hands very quickly, much shorter then 10-15 seconds, at hand sink by drive thru.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box RIGHT - jerk chicken (111F - Hot Holding); stewed oxtail (116F - Hot Holding). Per manager items in box less than 1 hour. Items removed to oven to reheat for proper hot holding.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooling unit coils in walk in cooler frozen over completely. TCS food item in unit overnight above proper temperature of 41F.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer buckets ready 10-50ppm chlorine. Manager and employee remade all to proper 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.