DUTCH POT JAMAICAN RESTAURANT
4095 HAVERHILL RD, West Palm Beach FL 33417 · 561.557.9952
Last inspected Jul 30, 2026 · 13 visits since August 2023
SEP 25
OCT 25
DEC 25
JUL 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches in kitchen crawling on wall behind prep table. Advised Operator to eliminate live roaches, clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071463 | Sep 29, 2025 | Nov 6, 2025 | $800 |
| 2--2025028491 | Feb 17, 2025 | Apr 24, 2025 | $600 |
| 2--2024068781 | Sep 24, 2024 | Jan 9, 2025 | $600 |
| 2--2023004577 | Jan 5, 2023 | Feb 10, 2023 | $360 |
Inspection history
13 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.
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.
Employee washed hands in a sink other than an approved hand wash sink. Employee washed hands in triple sink after cleaning, before food preparation. Discussed with employee who then washed hands properly at hand washing sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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.
Show the remaining 1 finding ▾
Hand wash sink used for purposes other than handwashing. Hand washing sink used to acquire water for ice to calibrate thermometers. Discussed with Operator who then did obtained water for ice to calibrate thermometers from triple sink.
Jul 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Jul 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at hand wash sink in ware washing/preparation area. Operator provided paper towels.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee drank from unenclosed portion cup then continued to handle clean equipment and utensils to cut vegetables without washing hands. Operator discussed with employee who then discarded portion cup and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over washed/cut potatoes. Operator moved raw beef.
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 drive thru flip top; cooked shrimp (45F - Cold Holding); cheesecake (45F - Cold Holding). Operator stared not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drive thru flip top; cooked shrimp (45F - Cold Holding); cheesecake (45F - Cold Holding). Operator stared not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At drive thru steam table; cooked chicken (125F - Hot Holding). Operator stated chicken cooked, then cut prior to go f placed in steam table, held less than 1 hour, moved to be reheated to 165F and hems at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk, no date mark. Operator stated opened yesterday morning to prepare porridge, approximately 28 hours prior, applied date mark.
No paper towels or mechanical hand drying device provided at hand wash sink in kitchen. Operator provided paper towels.
Oct 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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. Observed dishwasher handling dishwasher handling dirty dishes and dishes and without washing hands handling clean dishes Dishwasher washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed employees purse raw chicken above raw beef on walk-in refrigerator. Operator removed items removed the raw beef to other shelf.
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 and the time removed from temperature control cannot be determined. Observed chicken that was on time not date. Operator discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm); operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Handwash sink not accessible for employee use at all times. Observe 2 plastic container of in hand sink at drive tru. Operate discarded.
Bowl or other container with no handle used to dispense food. Observed bag carrots bowl in the beans at rear kitchen. Operator removed items removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 92 F. Operator removed water.
Sep 29, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 3 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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 washing and rinsing, then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches in kitchen crawling on wall behind prep table. Advised Operator to eliminate live roaches, clean and sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked plantains (108F - Hot Holding). Operator stated plantains cooked prior to being held in steam table for 2 hours, reheated to 174F.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk-in Freezer; Cooked beans stored below raw pork Operator fixed
Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Raw Shell eggs stored above dough Operator fixed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in Cooler; Raw chicken stored above raw pork Operator fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warm Box in kitchen; cooked ackee (103F - Hot Holding); cooked green bananas (119F - Hot Holding) Per operator both items were held for approximately an hour. Advised operator to reheat to 165+F
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) front counter: Cheese cake 47F - at no temp control less than 4hrs. Observed stored on ice. Ice level low. Operator timed marked 9-1pm. Foods not prepared or portioned today - Corrected on site.
Missing drain plug at dumpster.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 2) walk in cooler: fish sauce 49F. In unit cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 2) walk in cooler: fish sauce 49F. In unit cooling overnight. See stop sale.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water at 84F observed at drive through station, operating removed water and stored dry.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) front counter: Cheese cake 47F - at no temp control less than 4hrs. Observed stored on ice. Ice level low. Operator timed marked 9-1pm. Foods not prepared or portioned today - Corrected on site.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main table front counter: fritters 114 F, oaxtail 124 F, beef stew 125 F (hot holding). In unit less that 4hrs. Operator to reheated 165F. Observed foods stored above rim line and water level low.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 300ppm) at bucket at front counter. Operator remade. Now 100ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter: pre packed shrimp prepared on 9/19. Operator date marked.
Food stored on floor. 1)Observed single service cup stored on the floor at outside storage. 2) container of food stored inside walk in cooler. Operator elevated.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and prep table in kitchen. Operator removed.
Missing drain plug at dumpster.
Time/temperature control for safety food thawed in an improper manner. Kitchen: chicken legs thawing at room temperature. Water not running.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken legs stored over green peppers and sauce in walk in cooler. Explained and showed proper storage of refrigerated food chart. Manager rearranged.
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. Mac n cheese 45 f first container, second container 46 f, third container 46 f, fourth container 46 f, fifth container 46 f, sixth container 48 f, seventh container 48 f, not prepared or handled today as per manager, wholesome Farm half and half 46 f, 46f ( 6 containers ) not prepared or handled today, corn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today. All in walk in cooler overnight orn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today, raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today, corn 50 f Peppered shrimps 48 f ( 24 containers) cooked red beans 45 f all three not prepared or portioned today as per manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese 45 f first container, second container 46 f, third container 46 f, fourth container 46 f, fifth container 46 f, sixth container 48 f, seventh container 48 f, not prepared or handled today as per manager, wholesome Farm half and half 46 f, 46f ( 6 containers ) not prepared or handled today, corn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today. All in walk in cooler overnight orn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today, raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today, corn 50 f Peppered shrimps 48 f ( 24 containers) cooked red beans 45 f all three not prepared or portioned today as per manager
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today ambient cooling 5.5 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef patty 130 f ( hot holding ) in display case as per manager 1.5 hours in this unit manager turned up the heat setting
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee stocked the paper towel
Cardboard used to line nonfood-contact shelves. Cardboard used as shelf cover in walk in freezer. Explained.
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. Walk in cooler Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese 45 f first container, second container 46 f, third container 46 f, fourth container 46 f, fifth container 46 f, sixth container 48 f, seventh container 48 f, not prepared or handled today as per manager, wholesome Farm half and half 46 f, 46f ( 6 containers ) not prepared or handled today, corn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today. All in walk in cooler overnight raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today orn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today, raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today, corn 50 f Peppered shrimps 48 f ( 24 containers) cooked red beans 45 f all three not prepared or portioned today as per manager As per manager technician was working to repair on Friday 12/01. He will be back today
Employee personal food not properly identified and segregated from food to be served to the public. Personal cake slices and half used water bottle stored with and above food in walk in cooler. Explained and manager moved all to bottom shelf.
Ice buildup in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board. Under green cutting board at prep table. Explained employee removed the towel
No conspicuously located ambient air temperature thermometer in holding unit. In the walk in cooler. Outside by the door reading 48 f
Working containers of food removed from original container not identified by common name. Seasoning container under prep table not labeled. Explained
Aug 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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..... food was prep last night bun and cheese 77° at the front line.... Milk 55°, raw marinated chicken 55°, raw marinated goat 55° in walk in cooler being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food was prep last night bun and cheese 77° at the front line.... Milk 55°, raw marinated chicken 55°, raw marinated goat 55° in walk in cooler being held more than four hours. Stop sale issue. Employee discarded food..... coleslaw 53° in reach in cooler at drive through being held less than 4 hours. Employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried chicken 111° to 117° at hot holding counter at rare front line being held less than 4 hours. Manager time marked.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...manager unable to answer cold hold and hot hold temperature. Reviewed cold hold temperature and hot hold temperature food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233....2 employee hired 3 months,1 employee about a year.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoon 96° below steam table at drive through. Employee moved.
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.