The Dutch Pot Jamaican Restaurant
Last inspected: Dec 2, 2025
47
Score
Inspectors have visited The Dutch Pot Jamaican Restaurant 11 times, with records going back to 2022. The most recent visit was on Dec 2, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “in-use utensil in non-time/temperature control” is the issue that surfaces most often, recorded four times.
That's lower than the typical Sunrise restaurant, which scores around 78. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Tastee cheese can dented at the seam in the office.
01B-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Behind the front counter at the handwashing sink, employee rubbed hands for a total of 3 seconds while washing hands before serving food. Re-educated operator on proper hand washing time. **Corrective Action Taken**
12A-17-4
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. Raw jerk chicken stored over raw oxtail in the freezer in plastic containers. Operator moved. **Corrected On-Site**
08A-17-6
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 and the time removed from temperature control cannot be determined. See stop sale. At the front counter cheese buns that are on time did not have time mark. Per operator cheese buns had been prepared today and placed on counter at 7:30 am for customer self service. Operator placed in cooler to cold hold. **Corrected On-Site**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance next to office.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the kitchen on dry storage shelf, keys left next to container of sugar. Operator moved. **Corrected On-Site**
40-06-5
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. Cheese buns left at front counter without common name , ingredients and address of facility.
02D-03-4
47
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects found Observed one flying insect in storage room not landing on any item.
35A-02-7
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm operator diluted rechecked 50 Ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense salt and all purpose seasoning food. Operator removed **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with all purpose seasoning. Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder/sleeve
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed brown stew chicken 33F,raw curry chicken 32F, sitting out at room temperature outside the walk-in cooler in kitchen.
06-01-5
Basic - Working containers of food salt removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
50
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
1 critical violation. 2 major violations. 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. Observed Mac and cheese (121F - Hot Holding); jerk chicken (118F - Hot Holding), patties (124F - Hot Holding). Per operator, items were out of temperature for approximately hour. Items placed to be reheated. **Corrective Action Taken** **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 Mac and cheese not date marked in walk-in cooler. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Employee washed can opener. **Corrected On-Site** **Warning**
22-02-4
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 scoop handle not stored above sugar across from cook line. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm), corrected to 50ppm. **Corrected On-Site** **Warning**
21-07-4
64
Jul 3, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
47
Feb 15, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler Observed raw pork stored over bottles of coconut water. Employee removed and stored appropriately. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.- hot holding unit Observed hot holding unit; fried fish (129F - Hot Holding); Mac and cheese (126F - Hot Holding); callaloo and salt fish (130F - Hot Holding); cow foot (131F). Items have been out of temperature for approximately 30mins. Employee instructed to reheat items. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine. Corrected to 50 ppm chlorine. **Corrected On-Site**
22-42-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -next to back exit door. Employee stored appropriately. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Front line Observed Sanitizer bucket reading 0ppm. Employee added bleach. Second reading 200ppm. **Corrected On-Site**
21-07-4
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 use utensil handle not stored above seasoning across from cooking unit. Employee removed. And stored appropriately. **Corrected On-Site** **Repeat Violation**
10-01-5
55
Sep 27, 2023
Routine - Food
1 critical violation.
View 1 violation
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. Front counter Observed: chicken Pattie's (102F - Hot Holding reheated to 172F); vegetable Pattie's (120F - Hot Holding reheated to 172F) Items were out of temp for approximately 2 hours. Operator reheated. Observed oxtail gravey (134F - Hot Holding reheated to 181); curry goat (132F - Hot Holding reheated to 168F) Items were out of temp for approximately 30 mins prior to inspection. Jerked chicken (132-137F - Hot Holding reheated to 170F) Items were out of temp for approximately 30mins prior to inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-27: Observed oxtail gravy (148F Hot Holding); curried goat (163F Hot Holding) Observed: chicken Pattie's (120F Hot Holding); vegetable Pattie's (121F) Reheated to 170-200F. Items were out of temperature for approximately 30mins prior to inspection. Manager placed chicken in oven to be reheated. Jerked chicken (118-121F). Items have been out of temperature for approximately 45mins prior to inspection. Manager placed chicken in oven to be reheated. **Admin Complaint**
03B-01-6
86
Sep 25, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter Observed: chicken Pattie's (102F - Hot Holding reheated to 172F); vegetable Pattie's (120F - Hot Holding reheated to 172F) Items were out of temp for approximately 2 hours. Operator reheated. Observed oxtail gravey (134F - Hot Holding reheated to 181); curry goat (132F - Hot Holding reheated to 168F) Items were out of temp for approximately 30 mins prior to inspection. Jerked chicken (132-137F - Hot Holding reheated to 170F) Items were out of temp for approximately 30mins prior to inspection. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken stored over raw oxtail. Employee stored appropriately. **Corrected On-Site** **Warning**
08A-20-5
Basic - Dead roaches on premises. Storage area. Observed 1 dead roach in dry store area on floor below juices. Manager removed and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dry ingredients storage shelf. Observed employee beverage container being stored next to dry ingredients. Manager removed. Observed employee beverage container being stored in vegetable low boy cooler at front counter **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry ingredient storage Observed in use utensil handle not stored above sugar. Manager removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Walk in cooler. Observed hole in ceiling of walk in cooler. **Warning**
36-32-5
61
Jun 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
86
Sep 21, 2022
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
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 Dec 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Dutch Pot Jamaican Restaurant?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited four times, more than any other issue at The Dutch Pot Jamaican Restaurant.
How does The Dutch Pot Jamaican Restaurant compare to other restaurants in Sunrise?
The Dutch Pot Jamaican Restaurant most recently scored 47 out of 100, which is lower than the Sunrise average of 78.
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 high risk rating mean?
A high risk rating at The Dutch Pot Jamaican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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