The Dutch Pot Jamaican Restaurant
Last inspected: Jan 26, 2026
55
Score
The Dutch Pot Jamaican Restaurant appears in inspection records eight times, starting in 2022. The most recent visit was on Jan 26, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing six times across the record.
The Dutch Pot Jamaican Restaurant's latest score of 55 falls below the Lauderdale Lakes average of 75. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in kitchen , triple sink chlorine sanitizer reading 0 ppm. Operator remade solution to 100 ppm chlorine. **Corrected On-Site**
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 in kitchen , cooked plantains (128F - Hot Holding). Per operator item was done approximately an hour ago. Advised operator to reheat item back to 165F. Operator reheated item to 168F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Provided manager with poster.
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided manager with poster.
11-03-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , green Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager with poster.
51-13-4
55
Aug 20, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked fish (60F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. Operator discarded fish. At walk in cooler, cut cabbage (55F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved item into freezer to quick chill. **Corrective Action Taken**
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 kitchen, cooked peppers and onions (73F - Hot Holding), operator stated items made held out of temperature for approximately 1 hour. Advised operator to reheat product to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cut lettuce (66F - Cooling)@10:13 since 10:00, 66F @10:40. At the current rate, the product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, storage containers stored on shelf, not inverted.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, storage bins improperly stored with water inside-wet nesting. Operator corrected. **Corrected On-Site**
24-08-4
61
Mar 3, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
41
Jul 19, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Jan 16, 2024
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water.
12A-19-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over onions and carrots in walk-in cooler. Employee placed chicken on lower shelf. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cabbage slaw (50F - Cold Holding) per employee held less than four hours. Employee placed in walk-in cooler to ensure proper temperature. **Corrective Action Taken** **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. Observed cabbage (119-131F - Hot Holding) in hot holding box. Per employee less than one hour. Employee reheated to proper temperature. Observed fried chicken in over stacked container(110-125F - Hot Holding) in steam table. Per employee less than four hours, employee reheated to proper temperature.. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed
29-34-4
Basic - Bowl or other container with no handle used to dispense rice . Operator removed **Corrected On-Site**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 10 Ppm.
21-07-4
Basic - Working containers of food removed from original container not identified by common name salt.
02D-01-5
41
Aug 10, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Two employees from front counter washed hands very quickly, much shorter then 10-15 seconds, at hand sink by drive thru.
12A-17-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. 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. In kitchen hot box RIGHT - jerk chicken (111F - Hot Holding); stewed oxtail (116F - Hot Holding). Per manager items in box less than 1 hour. Items removed to oven to reheat for proper hot holding. **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer buckets ready 10-50ppm chlorine. Manager and employee remade all to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooling unit coils in walk in cooler frozen over completely. TCS food item in unit overnight above proper temperature of 41F.
14-74-7
50
Mar 17, 2023
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - 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, cooked beans (50F - Cooling). Per manager prepared night before. See stop sale.
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw pork above cases of plantains. Employee rearranged for proper separation. **Corrected On-Site**
08A-04-5
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. In walk in freezer, containers of raw chicken above containers of raw pork. Manager began to rearrange. **Corrective Action Taken**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked beans (50F - Cooling). Per manager prepared night before.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot boxes in kitchen, rice and peas (118F - Hot Holding); jerk pork (98F - Hot Holding); baked fish (110F - Hot Holding). Per manager all items in units less than 1 hr. Items returned to oven to reheat for proper hot holding while boxes continue to heat. **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles with unknown substance by hand sink in back prep area. **Repeat Violation**
41-17-4
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. Bulletin provided to manager.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried plantains at to go hot line under time control, manager unaware of needed form. TOHC form printed explained, and completed.. **Corrected On-Site**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
30
Aug 1, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0ppm Quaternary Solution at 3CS. Operator remade solution 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fish Fritters 101°F-107°F hot holding on front counter stem table. Per operator fritters were prepared less then 4 hours. Operator reheated to 178°F. **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of bleach stored next to 3CS.
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to drive through window. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution buckets at 10ppm at front counter and kitchen. Operator remade chlorine solution 100 ppm. **Corrected On-Site**
21-07-4
55
Frequently Asked Questions
When was The Dutch Pot Jamaican Restaurant last inspected?
The most recent health inspection at The Dutch Pot Jamaican Restaurant on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at The Dutch Pot Jamaican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at The Dutch Pot Jamaican Restaurant.
How does The Dutch Pot Jamaican Restaurant compare to other restaurants in Lauderdale Lakes?
The Dutch Pot Jamaican Restaurant most recently scored 55 out of 100, which is lower than the Lauderdale Lakes average of 75.
Has The Dutch Pot Jamaican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Dutch Pot Jamaican Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Dutch Pot Jamaican 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 Jamaican Restaurant inspected?
Based on the inspection history on file, The Dutch Pot Jamaican Restaurant is inspected around two times per year on average.
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