The Dutch Pot Jamacian Restaurant
Last inspected: Sep 30, 2025
64
Score
Inspectors have visited The Dutch Pot Jamacian Restaurant 10 times, with records going back to 2022. The latest inspection on file is from Sep 30, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Equipment in poor repair” comes up most often, recorded four times in the inspection record.
Restaurants in Fort Lauderdale average 80, so The Dutch Pot Jamacian Restaurant trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
4
Major latest
1
Minor latest
Inspection History
Sep 30, 2025
Complaint Full
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed Ambient air thermometer in walk in cooler not accurate by 8°F.
05-05-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed 200+ ppm chlorine in 3 compartment sink. Operator corrected to 100 ppm chlorine. **Corrected On-Site**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with significant build up of debris. Operator removed to have cleaned. **Corrective Action Taken**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 Bailey's cake in grab n go cooler, lacking address and production date.
02D-03-4
64
Aug 28, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - 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. The cheese bun at the front counter was not time marked. The tie had been put out 2 hours ago.the time mark was applied **Corrected On-Site**
03F-02-5
86
Jun 9, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, hot peppered shrimp (51F - Cold Holding). The shrimp had been stored in the refrigerator overnight. The shrimp were not prepped or portioned today. The items were discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 the front counter, hot peppered shrimp (51F - Cold Holding). The shrimp had been stored in the refrigerator overnight. The shrimp were not prepped or portioned today. The items were discarded. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the front portion of the walk in cooler, raw liver stored over raw dough. The raw liver was moved down. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At the front counter, cheese bread (61F - Cooling) at 9:15 prepared at 8:00am, 53F at 10:30. At this rate of cooling the item will not reach 41F within the 4 hour window for ambient cooling. The item was stored stacked together in a shallow half pan in the reach in cooler. The items was separated to be single layer and placed in the freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front counter, the bucket measured 0ppm Chlorine. The solution was corrected to 100ppm Chlorine **Corrected On-Site**
21-07-4
Basic - Food stored on floor. In the front portion of the walk in cooler, salt brined mackerel was stored on the floor. The item was moved up off of the floor. **Corrected On-Site**
08B-38-4
52
Sep 6, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, bun and cheese (71F - Cold Holding). The item had been stored on the counter for less than 4 hours. The item was returned to the refrigerator to chill and cold hold. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, potato salad dated 8/26. The item was discarded.
01B-24-5
74
Sep 4, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the prep area hot box, steamed veg (120F - Hot Holding); cooked plantain (120F - Hot Holding); brown stew chicken (120F - Hot Holding). The items have been in the unit less than 3 hours. The heat was increased in the units to reheat the product to 165F and hot hold **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. In the bin of seasoning, a metal cup was used to dispense the product. The item was removed. **Corrected On-Site**
14-01-5
82
Oct 2, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink. Observed no hand soap at hand wash sink in kitchen. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed trash receptacle without lid inside women's restroom.
32-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Employee removed to remake to proper minimum strength. **Corrective Action Taken**
21-07-4
82
Jul 27, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen area acres Cor HOT BOXES - Right - rice and peas (89F - Hot Holding); fried fish (101F - Hot Holding) /// Left - stewed oxtail (121F - Hot Holding) //// WINHOLT Glassfront - brown stew (126F - Hot Holding). Per employee all items prepared and in unit 1-1.5 hrs. Employee moved items to oven and stovetop to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink reading 100ppm quaternary. Employee remade sink to proper 200ppm quaternary. **Corrected On-Site**
22-43-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ New manager has not completed CFM training. PIC kimesha smith
53A-05-6
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Gaskets damaged on top and bottom doors right Cres Cor hot box. **Repeat Violation**
14-11-5
61
Jul 5, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - 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. Printed procedures to manager. **Corrected On-Site**
11-27-4
Intermediate - 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. Employees hired 2 days ago D. Smith. Operator read and signed reporting agreement during inspection. **Corrected On-Site**
11-26-1
Basic - Opened employee beverage container above foods to be served to customers in Cres core heated box in kitchen. Operator removed **Corrected On-Site**
12B-13-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above prep table in kitchen. Right end of cook line.
36-32-5
Basic - Cardboard used to line food-contact shelves in walk in freezer.
14-05-4
Basic - Bowl or other container with no handle used to dispense beans in dry storage area. Operator removed **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gaskets torn or in disrepair in Cres core hot holding hot box in kitchen next to drive thru steam table. **Repeat Violation**
14-11-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth @0ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
55
Nov 21, 2022
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef liver stored over cut cabbage inside walk in cooler. Operator moved to lower shelf and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Drive thru flip top cooler , cut cabbage using TPHC( 4 hour hold time) - no written procedures. Printed TPHC form to operator.
03F-10-5
Intermediate - 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.
53B-13-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holding cabinet in front counter holding Jamaican beef pies. **Repeat Violation**
05-09-4
Basic - Equipment in poor repair. Gaskets torn or in disrepair in Cres core hot holding hot box in kitchen next to drive thru steam table. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water, operator discarded water. Educate operator on proper procedures **Corrected On-Site** **Repeat Violation**
10-07-4
61
Jul 20, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn or in disrepair in Cres core hot holding cabinets in kitchen next to drive thru steam table. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in hot holding unit cabinet in front counter holding beef patties. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
05-09-4
90
Frequently Asked Questions
When was The Dutch Pot Jamacian Restaurant last inspected?
The most recent health inspection at The Dutch Pot Jamacian Restaurant on file is from Sep 30, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Dutch Pot Jamacian Restaurant?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at The Dutch Pot Jamacian Restaurant.
How does The Dutch Pot Jamacian Restaurant compare to other restaurants in Fort Lauderdale?
The Dutch Pot Jamacian Restaurant most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has The Dutch Pot Jamacian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Dutch Pot Jamacian Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Dutch Pot Jamacian Restaurant 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 The Dutch Pot Jamacian Restaurant inspected?
Based on the inspection history on file, The Dutch Pot Jamacian Restaurant is inspected around three times per year on average.
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