DUTCHPOT JAMAICAN RESTUARANT
7301 WEST PINES BLVD, Pembroke Pines FL 33024 · 9544046361
Last inspected Feb 4, 2026 · 10 visits since September 2023
SEP 24
SEP 24
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around in dry storage room. Operator killed, cleaned and sanitized area during inspection. No live flying insects observed at the end of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open chicken over ready to eat vegetables in walk in freezer. Operator properly stored food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen glass hot boxes. Hot box 1. cooked banana (110F - Hot Holding)// Hot box 2. brown stew chicken (130F - Hot Holding). Per operator food in hot box less than four hours. Operator placed food in oven to reheat to 165F
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Door on hot box three does not fully close
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, jerk chicken (71F - Cooling). Per manager and date mark prepared on 10-5 and in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, prepared mac and cheese (46F - Cold Holding); prepared potato salad (46F - Cold Holding); shredded cabbage (47F - Cold Holding). Per manager none prepared or portioned today and thawing overnight or prepared on 10-3. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, jerk chicken (71F - Cooling). Per manager and date mark prepared on 10-5 and in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, prepared mac and cheese (46F - Cold Holding); prepared potato salad (46F - Cold Holding); shredded cabbage (47F - Cold Holding). Per manager none prepared or portioned today and thawing overnight or prepared on 10-3. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside hose bibb by walk in freezer.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, pans of prepared potato salad and mac and cheese missing date removed from freezer. Per manager, all thawing from 10-5.
Open dumpster lid.
Jun 20, 2025Inspection 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10pm chlorine. Employee added bleach to correct 100ppm chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter display case, assorted patties (118-126F - Hot Holding). Observed plug not fully in outlet. Per manager prepared and in unit approximately 1-1.5 hours. Employee removed all to be reheated in oven.
Sep 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 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. Cheese sandwiches at drive through window missing time mark. Per manager prepared at 10:00am. Manager added time mark to 2:00pm.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop,handle in contact with rice in bulk container at store room. Manager moved handle out of contact.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked pasta (56F - Cold Holding); shredded cabbage mix (57F - Cold Holding); cole slaw (56F - Cold Holding). Per manager items not prepared or portioned today and in cooler more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked pasta (56F - Cold Holding); shredded cabbage mix (57F - Cold Holding); cole slaw (56F - Cold Holding). Per manager items not prepared or portioned today and in cooler more than four hours. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In hot box beside beverage reach in by drive through window, steamed vegetables (121F - Hot Holding). Per employee cooked and in unit since 10:30am. Employee removed to oven to reheat above 165F to then proper hot hold. 2) At front counter Hot Hold lamp, HOT HOLD - fried chicken (110F - Hot Holding); cooked salt fish with vegetables (118F - Hot Holding). Per manager both cooked and holding less than 2 hours. Both removed to kitchen to reheat above 165F for proper hot holding.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cove molding at floor/wall juncture broken/missing, by stove at the end of cook line.
Floor tiles in disrepair inside dry storage room previously a walk in freezer in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 89f in cook line. Operator discarded water
Single-service articles( to go plates) improperly stored on floor in dry storage room previously a walk in freezer.Operator elevated
Stored food not covered. Cooked peas inside walk in cooler. Operator covered
Walk-in freezer shelves with rust that has pitted the surface. Walk in Freezer is located outside establishment behind exit door.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm at front counter. Operator remade to 100ppm chlorine.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose Bibb located outside by the exit door.
Garbage bags on the ground and/or pad around dumpster.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around in dry storage room. Operator killed, cleaned and sanitized area during inspection. No live flying insects observed at the end of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sweet potatoes (112°F - Hot Holding) in three door glass front winholt hot box in prep station for less than 4 hours. Observed equipment on low temperature, operator moved sweet potatoes to oven to be reheated to 165F or above and increased temperature on equipment.
Vacuum breaker missing at hose Bibb located outside by the exit door.
Walk-in cooler raw chicken stored over canned/bottled drinks. Operator moved raw chicken to another shelf and stored correctly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth stored at front counter above 200ppm chlorine. Operator remade to 100 ppm chlorine.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
Cardboard used to line food-contact shelves in dry storage room. Operator removed.
Dumpster overflowing garbage.
Food storage container/container lid cracked or broken in dry storage area in back room. Operator remove broken lids and covered food with tin foil paper
Garbage bags on the ground and/or pad around dumpster.
Walk-in cooler shelves with rust that has pitted the surface.
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.