DUTCH POT JAMAICAN RESTAURANT
19695 NW 2 AVE, Miami Gardens FL 33169 · 954.533.3741
Last inspected Jan 15, 2026 · 7 visits since February 2024
APR 24
SEP 24
FEB 25
SEP 25
JAN 26
— STEADY
5 inspections within 3 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over whole cheese in the walk in cooler. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024025872 | Feb 2, 2024 | Jun 17, 2024 | $200 |
Inspection history
7 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Main kitchen area: Sanitizer Bucket (Chlorine 100+ppm), operator prepared new solution. Sanitizer Bucket (Chlorine 100ppm),
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table in the kitchen: can opener blade.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm) at the cookline, operator remade Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed patty warmer shelves with accumulated grease at he front counter. Observed can opener blade soiled in the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed gasket torn on warmers in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and tongs in standing water at the front counter. Operator removed water.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw chicken over bottle drinks in the walk in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. Throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fancovers in the walk in cooler with dust.
Standing water in bottom of reach-in-cooler next to drive thru window.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (132F - Hot Holding); boiled bananas (112F - Hot Holding) in the hot holding box for 2 hours, as per operator. Items were reheated.
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. Observed new employee named Joseph and James hired 2 weeks ago with no knowledge of their responsibilities. Operator signed during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon in standing water by the rice maker. Operator removed water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated cabinet #1: cooked bananas (119F - Hot Holding); heated cabinet #3: cooked ackee (128F - Hot Holding); As per operator cooked 1 hour before the inspection Operator reheated the food: cooked bananas (176F - Reheating); heated cabinet #3: cooked ackee (168F - Reheating);
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Equipment and utensils not properly air-dried - wet nesting. Rack by the dry storage area: bus tubs wet- nesting.
Wood food-contact surface not properly sealed. Observed establishment using a wooden spoon the finished not smooth, easily cleanable surface; and resistant to pitting, chipping, and scratching.
Feb 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes.
Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen.
Observed old labels stuck to metal food containers after cleaning. operator removed.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry chicken (56F - Cooling) stored in the walk in cooler over night, as per operator. Discussed the correct procedures on how to cool properly and provided handout.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over whole cheese in the walk in cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curry chicken (56F - Cooling) stored in the walk in cooler over night, as per operator. Discussed the correct procedures on how to cool properly and provided handout.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned during the inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At the back handwashing sink. Operator placed new roll.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside the sugar and seasoning container. Operator removed.
Clean utensils stored between equipment and wall. Observed 2 spatulas in between the wall and prep sink. Operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard engaging in food preparation. Operator put new beard guard on.
Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at the lobby reach in freezer.
Observed old labels stuck to metal food containers after cleaning. operator removed.
Observed standing water in bottom of reach-in-cooler by the drive thru window. Operator cleaned during the inspection.
Wet mop not stored in a manner to allow the mop to dry. Inside the janitor room. Operator stored properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 100+ppm) on the kitchen line prep table. Inspector discussed the correct concentration strength with the operator. Observed the operator prepare new solution for the Sanitizer Bucket (Chlorine 100ppm).
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.