Dutch Pot Jamaican Rest
Last inspected: Jan 21, 2026
74
Score
Dutch Pot Jamaican Rest has been inspected 12 times since 2022. The most recent visit was on Jan 21, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded five times.
Restaurants in Plantation average 77, so Dutch Pot Jamaican Rest trails the local norm. The inspection history reads as standard for a restaurant of this size.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
74
Sep 5, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside back of establishment by dishwashing area not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-09-05: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-09-05: **Time Extended**
32-12-6
90
Sep 4, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
39
Mar 13, 2025
Routine - Food
No violations found.
100
Mar 12, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0 Ppm. Operator added more chlorine rechecked 100 Ppm **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit fried fish (128-130F - Hot Holding) jerk pork (105-109F - Hot Holding); bbq chicken (112-118F - Hot Holding) per operator held out of temperature less than 30 minutes. Operator placed items in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm . Operator diluted rechecked 50 Ppm **Corrected On-Site** **Warning**
41-27-4
Basic - Food stored on floor. Observed plastic container of cooking oil on kitchen floor. Operator elevated. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dried red beans the scoop handle in contact with beans **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature 74F . Operator placed on stove. **Corrective Action Taken** **Warning**
10-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed potato salad 42F in self serve cooler. Operator stated that there store at front counter flip top. Operator moved to flip top cooler. **Corrected On-Site** **Warning**
02D-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken 32F sitting in a pan out at room temperature on shelf in kitchen. Operator move to sink and turned on water. **Corrected On-Site** **Warning**
06-01-5
50
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm.
22-42-4
High Priority - 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 stored above raw fish in reach in freezer. PIC removed and stored appropriately. **Corrected On-Site**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. Observed - Approximately 4 live roaches crawling on wall below prep sink next to prep table in kitchen. - Approximately 3 live roaches crawling on wall next to door jam leading to water heater room behind kitchen.
35A-05-4
High Priority - 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. Observed curried goat (49F - Cold Holding) ; red peas (48F - Cold Holding); raw pork (50F - Cold Holding). Per operator items were not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed curried goat (49F - Cold Holding) ; red peas (48F - Cold Holding); raw pork (50F - Cold Holding). Per operator items were not prepared or portioned today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (116F - Hot Holding)
03B-01-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed under steam table 0ppm. Corrected to 50ppm. **Corrected On-Site**
21-07-4
39
Dec 28, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
78
Nov 27, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. Observed a tub of raw chicken stored over a tub of raw goat meat. Employee removed and stored appropriately. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at front counter Observed brown stew chicken (121F - Hot Holding, reheated to (170F); salt mackerel (116F - Hot Holding, reheated to 174F). Items were out of temp due to low water levels in steam table. Per operator items have been out of temperature for approximately 30mins. Employee topped up water levels and placed items to be reheated. **Corrected On-Site**
03B-01-6
74
Jun 2, 2023
Routine - Food
No violations found.
100
Jun 1, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler raw oxtail (57-60F - Cold Holding); raw chicken (57-60F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler raw oxtail (57-60F - Cold Holding) Date marked 5/27 and 5/30; raw chicken (57-60F - Cold Holding) Date marked 5/27. Per operator items stored more than 24 hours not prep or portion today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk chicken (105-109F - Hot Holding), bbq chicken (102-109F - Hot Holding) Per operator Items placed in unit less than 1 hour ago. Items being reheated to 165°F to hot hold at 135F
03B-01-6
64
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, ox tail (45-51F - Cold Holding); chicken (45-51F - Cold Holding); pork (45-51F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box #1, jerk pork (105F - Hot Holding); chicken (116F - Hot Holding). Items placed in unit less than 1 hour ago. Items being reheated to 165°F to hot hold at 135°F or higher **Corrective Action Taken**
03B-01-6
High Priority - 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 walk in cooler, ox tail (45-51F - Cold Holding); chicken (45-51F - Cold Holding); pork (45-51F - Cold Holding). Items stored in cooler overnight. Items discarded. See Stop Sale
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
58
Frequently Asked Questions
When was Dutch Pot Jamaican Rest last inspected?
The most recent health inspection at Dutch Pot Jamaican Rest on file is from Jan 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dutch Pot Jamaican Rest?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Dutch Pot Jamaican Rest.
How does Dutch Pot Jamaican Rest compare to other restaurants in Plantation?
Dutch Pot Jamaican Rest most recently scored 74 out of 100, which is lower than the Plantation average of 77.
Has Dutch Pot Jamaican Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Dutch Pot Jamaican Rest have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dutch Pot Jamaican Rest means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dutch Pot Jamaican Rest inspected?
Based on the inspection history on file, Dutch Pot Jamaican Rest is inspected around four times per year on average.
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