DUTCHPOT JAMAICAN RESTAURANT
7468 W COMMERCIAL BLVD, Lauderhill FL 33319 · 954.979.1915
Last inspected May 27, 2026 · 11 visits since September 2023
MAR 25
JUL 25
AUG 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
3 Live, small flying insects flying around in dry storage area. Did not observe any live flying insects landing on any food contact surfaces.
★ 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--2021050544 | Oct 26, 2021 | Jan 4, 2022 | $400 |
Inspection history
11 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
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 at front counter, Bun and cheese on Time and temperature control missing time stamp. Per manager item was out for approximately less than 3 hours. Manager time stamped 12:00pm during the inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Food warmer next to fryer - observed beef patties (129F - Hot Holding). Per operator item was held in unit less than 4 hours ago. Operator reheated to 165F during the inspection. 2. Front steam table - cooked fish (99F - Hot Holding). Per operator items was held in unit less than four hours ago. Operator reheated item to 183F during the inspection.
Sep 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. At front counter, employee handling cash transactions and then proceeding to touch clean plates, utensils to prepare food without washing hands. Advised operator of proper handwashing.
Aug 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Jerk pork use by 8/7 still in walk in cooler 80 lbs. operator discarded. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, Jerk pork use by 8/7 still in walk in cooler 80 lbs. operator discarded.
Equipment and utensils not properly air-dried - wet nesting. By three compartment sink, containers wet nesting. Operator moved containers to properly dry.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table on cook line, standing water with utensils 89°F. Operator discarded water.
Stored food not covered. By back door, boxes of bananas stored not covered from contamination. Operator covered with plastic bags.
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
3 Live, small flying insects flying around in dry storage area. Did not observe any live flying insects landing on any food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler -Raw chicken (50F - Cold Holding); Pork (48F - Cold Holding); Mac and Cheese (56F - Cold Holding). Per Manager, walk in cooler door was left open Less than 4 hours ago. Manager moved to walk in freezer to quick chill. Observed ice build up behind cooling unit in walk in cooler. Foods not prepared or portioned today.
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. Emailed poster to manager
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese sandwich using 4 hours hold time without written plan at front counter. Emailed written plan to operator.
Ice buildup behind cooling unit ( fan) inside walk in cooler.
In kitchen Green Cutting board has cut marks and is no longer cleanable.
No Heimlich maneuver/choking sign posted. Emailed choking poster to Manager.
Open dumpster lid. Dumpster to the outside of the restaurant left uncovered.
Stored food not covered. At dry storage,rice bin uncovered. Operator covered rice bin.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter.
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); jerk pork (112F - Hot Holding) plantain (109-115F - Hot Holding) in hot holding unit per operator held out of temperature less than 4 hours. fried chicken (109-132F - Hot Holding) under heating unit at front counter per operator held out of temperature less than 2 hours Operator reheated items in oven.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator replaced.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter.
Open dumpster lid. Operator closed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm Operator added chlorine recheck 50 Ppm
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at front counter.
Open dumpster lid.
Jul 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over jerky sauce in walk-in freezer not all commercially packaged. Operator placed jerk sauce on different shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler salad (55-57F - Cold Holding) per operator held less than four hours. Operator placed salad pans in walk-in cooler to chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (90-108F - Hot Holding); in hot holding unit per operator less than four hours. Operator placed in oven to reheat to 165 Rechecked fried fish 168F Observed in Hot holding unit sauce (93-109F - Hot Holding) per operator held less than four hours. Operator placed on stove to reheat to 165 rechecked 170F. Observed macaroni and cheese (127F - Hot Holding)rechecked 165F; fried chicken (111-121F - Hot Holding) rechecked 169F; jerk pork (110-118F - Hot Holding)rechecked 168F; vegetable (115-125F - Hot Holding) rechecked 180F At front counter sitting under heating unit. Per operator held less than four hours operator placed items to be reheated to 165F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at front counter.
Open dumpster lid.
Oct 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.front counter cold holding unit- observed handle of tongs touching coleslaw.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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 over oxtail not all commercially packaged. Operator placed lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (115F - Hot Holding) in hot holding unit per operator held less than one hour. Operator increased temperature.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+ Ppm operator made new solution rechecked
Bowl or other container with no handle used to dispense food. Observed scoop with no handle dispensing salt. Operator voluntary discarded scoop.
Employee with no beard guard/restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with salt and sugar. Operator removed scoop to have clean and sanitized
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.