The Dutchpot Jamaican Restaurant
Last inspected: Sep 24, 2025
86
Score
Public records show 12 inspections at The Dutchpot Jamaican Restaurant stretching back to 2022. The most recent visit was on Sep 24, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
The Dutchpot Jamaican Restaurant's latest score of 86 sits above the Lauderhill average of 75. The full picture is one of consistent compliance.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 24, 2025
Complaint Full
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Aug 11, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
64
Jul 17, 2025
Routine - Food
No violations found.
100
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
47
Mar 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter. **Repeat Violation** - From follow-up inspection 2025-03-28: At time of callback inspection not still observed. **Time Extended**
05-09-4
95
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); jerk pork (112F - Hot Holding) plantain (109-115F - Hot Holding) in hot holding unit per operator held out of temperature less than 4 hours. fried chicken (109-132F - Hot Holding) under heating unit at front counter per operator held out of temperature less than 2 hours Operator reheated items in oven. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator replaced. **Corrected On-Site**
31B-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 handle in contact with sugar. Operator removed. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter. **Repeat Violation**
05-09-4
Basic - Open dumpster lid. Operator closed **Corrected On-Site**
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm Operator added chlorine recheck 50 Ppm **Corrected On-Site**
21-07-4
58
Jul 11, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Sanitizer Contact Time and Concentration
FL-33
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jul 10, 2024
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler salad (55-57F - Cold Holding) per operator held less than four hours. Operator placed salad pans in walk-in cooler to chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over jerky sauce in walk-in freezer not all commercially packaged . Operator placed jerk sauce on different shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit . Observed fried fish (90-108F - Hot Holding); in hot holding unit per operator less than four hours. Operator placed in oven to reheat to 165 Rechecked fried fish 168F Observed in Hot holding unit sauce (93-109F - Hot Holding) per operator held less than four hours. Operator placed on stove to reheat to 165 rechecked 170F. Observed macaroni and cheese (127F - Hot Holding)rechecked 165F ; fried chicken (111-121F - Hot Holding) rechecked 169F; jerk pork (110-118F - Hot Holding)rechecked 168F; vegetable (115-125F - Hot Holding) rechecked 180F At front counter sitting under heating unit. Per operator held less than four hours operator placed items to be reheated to 165F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. See stop sale. **Warning**
03D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning**
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at front counter. **Warning**
05-09-4
Basic - Open dumpster lid. **Warning**
33-16-4
39
Oct 17, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.front counter cold holding unit- observed handle of tongs touching coleslaw.
10-01-5
95
Sep 29, 2023
Routine - Food
3 critical violations. 3 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. Observed plantains (115F - Hot Holding) in hot holding unit per operator held less than one hour. Operator increased temperature. **Corrected On-Site**
03B-01-6
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. Observed raw chicken over oxtail not all commercially packaged. Operator placed lower shelf. **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+ Ppm operator made new solution rechecked
41-27-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
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 handle in contact with salt and sugar. Operator removed scoop to have clean and sanitized **Corrected On-Site**
10-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle dispensing salt. Operator voluntary discarded scoop. **Corrected On-Site**
14-01-5
55
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jul 8, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was The Dutchpot Jamaican Restaurant last inspected?
The most recent health inspection at The Dutchpot Jamaican Restaurant on file is from Sep 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at The Dutchpot Jamaican Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at The Dutchpot Jamaican Restaurant.
How does The Dutchpot Jamaican Restaurant compare to other restaurants in Lauderhill?
The Dutchpot Jamaican Restaurant most recently scored 86 out of 100, which is higher than the Lauderhill average of 75.
Has The Dutchpot Jamaican Restaurant's inspection record improved over time?
Yes. Recent inspections at The Dutchpot Jamaican Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at The Dutchpot 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 Dutchpot Jamaican Restaurant inspected?
Based on the inspection history on file, The Dutchpot Jamaican Restaurant is inspected around four times per year on average.
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