The Dutch Pot Jamaican Restaurant
Last inspected: Dec 1, 2025
39
Score
Public records show 11 inspections at The Dutch Pot Jamaican Restaurant stretching back to 2022. The Dutch Pot Jamaican Restaurant was last inspected on Dec 1, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Restaurants in West Palm Beach average 79, so The Dutch Pot Jamaican Restaurant trails the local norm. This restaurant has more on its record than most do.
11
Inspections
5
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Employee drank from unenclosed portion cup then continued to handle clean equipment and utensils to cut vegetables without washing hands. Operator discussed with employee who then discarded portion cup and washed hands. **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over washed/cut potatoes. Operator moved raw beef. **Corrected On-Site**
08A-05-6
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 drive thru flip top; cooked shrimp (45F - Cold Holding); cheesecake (45F - Cold Holding). Operator stared not prepared or portioned today, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drive thru flip top; cooked shrimp (45F - Cold Holding); cheesecake (45F - Cold Holding). Operator stared not prepared or portioned today, held in cooler overnight. 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. At drive thru steam table; cooked chicken (125F - Hot Holding). Operator stated chicken cooked, then cut prior to go f placed in steam table, held less than 1 hour, moved to be reheated to 165F and hems at 135F or above. **Corrective Action Taken**
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. At walk-in cooler; milk, no date mark. Operator stated opened yesterday morning to prepare porridge, approximately 28 hours prior, applied date mark. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink in kitchen. Operator provided paper towels. **Corrected On-Site**
31B-02-4
39
Oct 16, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dishwasher handling dirty dishes and dishes and without washing hands handling clean dishes Dishwasher washed hands . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed employees purse raw chicken above raw beef on walk-in refrigerator . Operator removed items removed the raw beef to other shelf. **Corrected On-Site**
08A-20-5
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. Observed chicken that was on time not date. Operator discarded. **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm); operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe 2 plastic container of in hand sink at drive tru. Operate discarded . **Corrected On-Site**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 92 F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed bag carrots bowl in the beans at rear kitchen. Operator removed items removed. **Corrected On-Site**
14-01-5
45
Sep 29, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing, then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 live roaches in kitchen crawling on wall behind prep table. Advised Operator to eliminate live roaches, clean and sanitize areas. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked plantains (108F - Hot Holding). Operator stated plantains cooked prior to being held in steam table for 2 hours, reheated to 174F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
64
Feb 17, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
55
Sep 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) front counter: Cheese cake 47F - at no temp control less than 4hrs. Observed stored on ice. Ice level low. Operator timed marked 9-1pm . Foods not prepared or portioned today - Corrected on site. **Warning** - From follow-up inspection 2024-09-24: Front counter; cheese cake 46F cold holding. Operator stated not prepared or portioned today, held in cooler less than 4 hours, discarded. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
33-11-4
82
Sep 23, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 300ppm) at bucket at front counter. Operator remade. Now 100ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 2) walk in cooler: fish sauce 49F. In unit cooling overnight . See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 2) walk in cooler: fish sauce 49F. In unit cooling overnight . See stop sale. **Warning**
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water at 84F observed at drive through station, operating removed water and stored dry. **Corrected On-Site** **Warning**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) front counter: Cheese cake 47F - at no temp control less than 4hrs. Observed stored on ice. Ice level low. Operator timed marked 9-1pm . Foods not prepared or portioned today - Corrected on site. **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. Main table front counter: fritters 114 F, oaxtail 124 F, beef stew 125 F (hot holding) . In unit less that 4hrs. Operator to reheated 165F. Observed foods stored above rim line and water level low. **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. Front counter: pre packed shrimp prepared on 9/19. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and prep table in kitchen. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Food stored on floor. 1)Observed single service cup stored on the floor at outside storage. 2) container of food stored inside walk in cooler. Operator elevated. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Kitchen: chicken legs thawing at room temperature. Water not running. **Warning**
06-01-5
30
Dec 6, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese 45 f first container , second container 46 f, third container 46 f , fourth container 46 f, fifth container 46 f, sixth container 48 f, seventh container 48 f, not prepared or handled today as per manager, wholesome Farm half and half 46 f, 46f ( 6 containers ) not prepared or handled today, corn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today. All in walk in cooler overnight orn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today, raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today, corn 50 f Peppered shrimps 48 f ( 24 containers) cooked red beans 45 f all three not prepared or portioned today as per manager **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. Mac n cheese 45 f first container , second container 46 f, third container 46 f , fourth container 46 f, fifth container 46 f, sixth container 48 f, seventh container 48 f, not prepared or handled today as per manager, wholesome Farm half and half 46 f, 46f ( 6 containers ) not prepared or handled today, corn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today. All in walk in cooler overnight orn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today, raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today, corn 50 f Peppered shrimps 48 f ( 24 containers) cooked red beans 45 f all three not prepared or portioned today as per manager **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken legs stored over green peppers and sauce in walk in cooler. Explained and showed proper storage of refrigerated food chart. Manager rearranged. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef patty 130 f ( hot holding ) in display case as per manager 1.5 hours in this unit manager turned up the heat setting **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today ambient cooling 5.5 hours **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today **Warning**
01B-38-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee stocked the paper towel **Corrected On-Site** **Warning**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as shelf cover in walk in freezer. Explained. **Warning**
14-45-4
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. Walk in cooler Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese 45 f first container , second container 46 f, third container 46 f , fourth container 46 f, fifth container 46 f, sixth container 48 f, seventh container 48 f, not prepared or handled today as per manager, wholesome Farm half and half 46 f, 46f ( 6 containers ) not prepared or handled today, corn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today. All in walk in cooler overnight raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today orn 50 f, not prepared or portioned today, peppered shrimps 48 f ( 24 containers), not prepared or portioned today Jamaican cheese 46,48 not prepared or portioned today, raw chicken legs 46 f at 11:30 am as per manager prepared ( mixed seasonings) at 6 am today, corn 50 f Peppered shrimps 48 f ( 24 containers) cooked red beans 45 f all three not prepared or portioned today as per manager As per manager technician was working to repair on Friday 12/01 . He will be back today **Warning**
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal cake slices and half used water bottle stored with and above food in walk in cooler. Explained and manager moved all to bottom shelf. **Corrected On-Site** **Warning**
08B-49-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board at prep table. Explained employee removed the towel **Corrected On-Site** **Warning**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the walk in cooler. Outside by the door reading 48 f **Warning**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning container under prep table not labeled. Explained **Warning**
02D-01-5
26
Aug 11, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
50
Jan 5, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
58
Sep 7, 2022
Complaint Full
5 critical violations. 3 major violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce...raw chicken with unwashed cabbage in walk in cooler . Employee properly stored food. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw chicken 44°, red beans 44°, raw ox tail 48° in produce walk in cooler being held less than four hours. Employee moved to walk in freezer . **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...coleslaw 52° ,coleslaw 48° in reach in cooler to serve customers. Took temperature after about 40 minutes it was same temperature as above . Employee time marked food **Corrective Action Taken**
03D-06-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed....chlorine 200+ ppm. Employee corrected it at 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding cried chicken 111°-115° at front rare counter being held less than four. Employee time marked... macaroni cheese 126° in alto shame being held less than four hours , employee moved to cooler to cooling food. **Corrective Action Taken**
03B-15-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...unable to answer hot holding temperature .
53A-10-4
Intermediate - Food-contact surface CAN OPENERS BLADE soiled with food debris, mold-like substance or slime. Employee moved it to cleaned. **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
35
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 1, 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, “time/temperature control for safety food cold held” 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 West Palm Beach?
The Dutch Pot Jamaican Restaurant most recently scored 39 out of 100, which is lower than the West Palm Beach average of 79.
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 five 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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