The Dutch Pot Jamaican Restaurant #2
Last inspected: Feb 26, 2026
67
Score
The Dutch Pot Jamaican Restaurant #2 appears in inspection records 11 times, starting in 2022. The most recent report on file is from Feb 26, 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.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited two times.
The Dutch Pot Jamaican Restaurant #2's latest score of 67 falls below the North Lauderdale average of 76. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Oct 31, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
58
Aug 4, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
May 15, 2025
Food-Licensing Inspection
No violations found.
100
Mar 31, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Food with mold-like growth. See stop sale. Observed 1 pan of mac and cheese with mold like growth in walk-in cooler. **Warning**
01B-07-4
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 in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
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: - at steam table brown stew chicken (126-141F - Hot Holding). Per operator item, items were has been out of temperature for approximately 15mins. Employee stirred chicken to reheat top layer. in hot box in kitchen ackee and salt fish (116F - Hot Holding). Per operator item has been out of temperature for approximately 1 hour. Reheated to 170F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/30/25am not date marked. **Warning**
02C-03-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed employee using quaternary test strip to test chlorine concentrations at 3 compartment sink. **Warning**
16-32-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 100ppm. **Warning**
21-07-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
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 measuring cup handle not stored above salt on preparation table in kitchen. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
10-01-5
39
Jul 24, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Feb 9, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today.
01B-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0 Ppm. Operator added chlorine rechecked 100 Ppm **Corrected On-Site**
22-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans
03D-15-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled **Corrected On-Site**
41-17-4
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 container of beans the handle in contact with the beans in walk-in cooler Operator removed. **Corrected On-Site**
10-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
14-17-4
Basic - Equipment in poor repair. Gasket torn on walk-in cooler door.
14-11-5
45
Sep 1, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
52
Jun 22, 2023
Routine - Food
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
82
Oct 18, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Frequently Asked Questions
When was The Dutch Pot Jamaican Restaurant #2 last inspected?
The most recent health inspection at The Dutch Pot Jamaican Restaurant #2 on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Dutch Pot Jamaican Restaurant #2?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at The Dutch Pot Jamaican Restaurant #2.
How does The Dutch Pot Jamaican Restaurant #2 compare to other restaurants in North Lauderdale?
The Dutch Pot Jamaican Restaurant #2 most recently scored 67 out of 100, which is lower than the North Lauderdale average of 76.
Has The Dutch Pot Jamaican Restaurant #2's inspection record improved over time?
Results have been roughly steady. Inspections at The Dutch Pot Jamaican Restaurant #2 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Dutch Pot Jamaican Restaurant #2 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 Jamaican Restaurant #2 inspected?
Based on the inspection history on file, The Dutch Pot Jamaican Restaurant #2 is inspected around three times per year on average.
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