The Dutch Pot Jamaican Restaurant
Last inspected: Jan 15, 2026
78
Score
The health department has logged 10 inspections at The Dutch Pot Jamaican Restaurant, the earliest from 2022. On Jan 15, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
The city-wide average is 80, putting The Dutch Pot Jamaican Restaurant squarely in typical territory. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Main kitchen area: Sanitizer Bucket (Chlorine 100+ppm), operator prepared new solution. Sanitizer Bucket (Chlorine 100ppm), **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table in the kitchen: can opener blade. **Corrected On-Site**
22-02-4
78
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm) at the cookline, operator remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed patty warmer shelves with accumulated grease at he front counter. Observed can opener blade soiled in the kitchen.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Observed gasket torn on warmers in the kitchen.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and tongs in standing water at the front counter. Operator removed water. **Corrected On-Site**
10-07-4
67
Feb 28, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 30, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (132F - Hot Holding); boiled bananas (112F - Hot Holding) in the hot holding box for 2 hours, as per operator. Items were reheated. **Corrective Action Taken** **Repeat Violation**
03B-01-6
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. Observed new employee named Joseph and James hired 2 weeks ago with no knowledge of their responsibilities. Operator signed during the inspection. **Corrected On-Site**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon in standing water by the rice maker. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
70
Apr 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated cabinet #1: cooked bananas (119F - Hot Holding); heated cabinet #3: cooked ackee (128F - Hot Holding); As per operator cooked 1 hour before the inspection Operator reheated the food: cooked bananas (176F - Reheating); heated cabinet #3: cooked ackee (168F - Reheating); **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrected On-Site**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Rack by the dry storage area: bus tubs wet- nesting. **Corrected On-Site**
24-08-4
Basic - Wood food-contact surface not properly sealed. Observed establishment using a wooden spoon the finished not smooth, easily cleanable surface; and resistant to pitting, chipping, and scratching.
14-06-4
70
Feb 2, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items. **Corrected On-Site** - From follow-up inspection 2024-02-02: Observed hot holding box 2: white rice (112F - Hot Holding); rice and peas (107F - Hot Holding). Operator placed inside the oven to reheat.As per operator, place in the cabinet 1 hour before the inspection Observed sweet plantains (112F - Hot Holding) at the front counter. As per operator, placed inside the steam table 1 hour before the inspection. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes. - From follow-up inspection 2024-02-02: Observed hand washing sink in the bathroom with hot water of 76F, ran the water for 2 minutes. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Observed old labels stuck to metal food containers after cleaning. operator removed. **Corrected On-Site** - From follow-up inspection 2024-02-02: Observed old labels stuck to metal food containers after cleaning. operator removed. **Corrected On-Site* **Time Extended** **Corrected On-Site**
16-46-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen. - From follow-up inspection 2024-02-02: Observed gaskets in poor repair at the all hot holding box in the kitchen. **Time Extended**
14-11-5
70
Feb 1, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curry chicken (56F - Cooling) stored in the walk in cooler over night, as per operator. Discussed the correct procedures on how to cool properly and provided handout.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over whole cheese in the walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry chicken (56F - Cooling) stored in the walk in cooler over night, as per operator. Discussed the correct procedures on how to cool properly and provided handout.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items. **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned during the inspection. **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At the back handwashing sink. Operator placed new roll. **Corrected On-Site**
31B-05-4
Basic - Observed standing water in bottom of reach-in-cooler by the drive thru window. Operator cleaned during the inspection. **Corrected On-Site**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Inside the janitor room. Operator stored properly. **Corrected On-Site**
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside the sugar and seasoning container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed 2 spatulas in between the wall and prep sink. Operator removed. **Corrected On-Site**
24-14-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard engaging in food preparation. Operator put new beard guard on. **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at the lobby reach in freezer.
14-69-4
Basic - Observed old labels stuck to metal food containers after cleaning. operator removed. **Corrected On-Site**
16-46-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 100+ppm) on the kitchen line prep table. Inspector discussed the correct concentration strength with the operator. Observed the operator prepare new solution for the Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
26
Sep 13, 2022
Complaint Full
4 major violations. 9 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Handout was provided. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Handout was provided. **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled. Observed stove, deep fryers are soiled with accumulation of grease. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed cutting boards are soiled. Observed stove, deep fryers are soiled with accumulation of grease **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed kitchen handwash sink not accessible for employees use at all times blocked by bucket and garbage. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed handwash sink used to wash hands. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed missing drain plug at dumpster. **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Kitchen and dining room floors, and under cooking equipments are soiled/has accumulation of debris. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed Kitchen and dining room floors, and under cooking equipments are soiled/has accumulation of debris. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed exterior door has a gap in the kitchen. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed ceiling tiles/vents soiled with accumulated dust, or mold-like substance. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep table are soiled. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed shelves under prep table are soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed reach-in cooler interior/shelves have accumulation of soil residues **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed shelves with rust that has pitted the surface. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed flour and water in a container not covered, multiple food on the steam tables at the front counter, in the hot holding units and in the kitchen steam units are uncovered. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed multiple food on steam tables and in the kitchen steam units are uncovered. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2022-09-13: At time of time call back inspection observed wall throughout the kitchen areas are soiled. **Time Extended**
36-27-5
43
Sep 8, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Ownership Verified. At 1:43pm entry of the establishment to complete a call back inspection at Inspector Stubbs, knocked on at the front counter door, and showed I.D. to all employees (who is AWARE of State Of Florida Inspector), all staff at the front counter shouted "DON'T OPEN THE DOOR FOR HER". Inspector knocked on the door 3 more times, and all employees still refused to open the door. Inspector called the General Manager at or about 2:15pm, General Manager was called, and Inspector was allowed entry at that time. **Admin Complaint**
51-10-4
Basic - Ice buildup in walk in freezer.
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Dining room floor and kitchen floors are soiled/has accumulation of debris.
36-73-4
78
Aug 23, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 450 assorted juices, and one fruit cake being sold, and operator was not able to provide an invoice for the cake. Invoice for the drinks C and K Homemade Juice's LLC was provided **Warning**
01B-04-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employees washed hands for less than 15 seconds. **Warning**
12A-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed container of employee food and beverages stored on top shelf over uncovered carrots. **Warning**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed a missing tile in the kitchen across from the three compartment sink. **Warning**
36-17-5
Basic - In-use tong in non-time/temperature control for safety food not stored with handle above top of cole slaw within a closed container, at the front counter. **Warning**
10-01-5
Basic - Working containers of flour removed from original container not identified by common name. Manager labeled containers. **Corrected On-Site** **Warning**
02D-01-5
58
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 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Dutch Pot Jamaican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Dutch Pot Jamaican Restaurant.
How does The Dutch Pot Jamaican Restaurant compare to other restaurants in Miami Gardens?
The Dutch Pot Jamaican Restaurant most recently scored 78 out of 100, which is about the same as the Miami Gardens average of 80.
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 four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Dutch Pot Jamaican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Dutch Pot Jamaican Restaurant inspected?
Based on the inspection history on file, The Dutch Pot Jamaican Restaurant is inspected around three times per year on average.
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