The Dutchpot Jamaican Restuarant
Last inspected: Feb 4, 2026
67
Score
The health department has logged 12 inspections at The Dutchpot Jamaican Restuarant, the earliest from 2022. The newest entry in the record is dated Feb 4, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited five times.
The Dutchpot Jamaican Restuarant's latest score of 67 falls below the Pembroke Pines average of 79. On the whole, the file is mixed but not concerning.
12
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
47
Jun 20, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10pm chlorine. Employee added bleach to correct 100ppm 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. Front counter display case, assorted patties (118-126F - Hot Holding). Observed plug not fully in outlet. Per manager prepared and in unit approximately 1-1.5 hours. Employee removed all to be reheated in oven. **Corrective Action Taken**
03B-01-6
74
Sep 19, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
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. Cheese sandwiches at drive through window missing time mark. Per manager prepared at 10:00am. Manager added time mark to 2:00pm. **Corrected On-Site**
03F-02-5
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 rice in bulk container at store room. Manager moved handle out of contact. **Corrected On-Site**
10-01-5
82
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In hot box beside beverage reach in by drive through window, steamed vegetables (121F - Hot Holding). Per employee cooked and in unit since 10:30am. Employee removed to oven to reheat above 165F to then proper hot hold. 2) At front counter Hot Hold lamp, HOT HOLD - fried chicken (110F - Hot Holding); cooked salt fish with vegetables (118F - Hot Holding). Per manager both cooked and holding less than 2 hours. Both removed to kitchen to reheat above 165F for proper hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked pasta (56F - Cold Holding); shredded cabbage mix (57F - Cold Holding); cole slaw (56F - Cold Holding). Per manager items not prepared or portioned today and in cooler more than four hours. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked pasta (56F - Cold Holding); shredded cabbage mix (57F - Cold Holding); cole slaw (56F - Cold Holding). Per manager items not prepared or portioned today and in cooler more than four hours.
01B-02-5
64
Mar 14, 2024
Routine - Food
6 minor violations.
View 6 violations
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
70
Sep 26, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose Bibb located outside by the exit door. **Warning** - From follow-up inspection 2023-09-26: Observed no vacuum breaker installed at time of inspection. Violation will be reviewed at next routine inspection **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Garbage bags on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-09-26: Observed some garbage still on the floor **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-09-26: Observed rust still on shelves **Time Extended**
14-17-4
78
Sep 25, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Walk-in cooler raw chicken stored over canned/bottled drinks. Operator moved raw chicken to another shelf and stored correctly. **Corrected On-Site** **Warning**
08A-11-5
High Priority - Vacuum breaker missing at hose Bibb located outside by the exit door. **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sweet potatoes (112°F - Hot Holding) in three door glass front winholt hot box in prep station for less than 4 hours. Observed equipment on low temperature, operator moved sweet potatoes to oven to be reheated to 165F or above and increased temperature on equipment. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around in dry storage room. Operator killed , cleaned and sanitized area during inspection. No live flying insects observed at the end of inspection. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth stored at front counter above 200ppm chlorine. Operator remade to 100 ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Cardboard used to line food-contact shelves in dry storage room. Operator removed. **Corrected On-Site** **Warning**
14-05-4
Basic - Dumpster overflowing garbage. **Warning**
33-14-4
Basic - Food storage container/container lid cracked or broken in dry storage area in back room. Operator remove broken lids and covered food with tin foil paper **Corrected On-Site** **Warning**
14-38-4
Basic - Garbage bags on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
33
Mar 27, 2023
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. Two Hot box; fritter (112F-Hot Holding ); coconut drops (110F - Hot Holding). Per operator food hot ho,ding less than 4 hours, operator stated food will last two hours, advised operator to put food on 4 hours time-form provided, employee time labeled food. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, manager provided. **Corrected On-Site**
31B-02-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate, thermometer temperature stayed on 40F.
05-07-4
Basic - Current Hotel and Restaurant license not displayed. Employee printed and posted by FC **Corrected On-Site**
50-09-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. White garbage bag on floor, by dumpster area. Employee placed garbage bag inside dumpster **Corrected On-Site**
33-09-4
Basic - Floor tiles missing and/or in disrepair. Observed multiple broken tiles with standing water in rear kitchen between prep table and dishwasher area
36-17-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metallic containers stacked wet above shelf in front of dishwasher area.
24-08-4
58
Nov 14, 2022
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. On table next to rear hot line and on ice slaw (45-55F - Cold Holding). Per manager on table less than 2 hours. Employee moved slaw to smaller container and placed deeper into ice bath to rechill and added more ice. Second temperature taken 41F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In front hot hold - fried chicken (108-117F - Hot Holding). Per manager cooked and in holder less than 1 hr. Employee returned chicken to fryer to reheat for proper hot holding. Second temperature 171F 2) in kitchen HOT BOXES - steam vegetables (133F -Hot Holding); curry chicken (121F - Hot Holding); curry goat (125F - Hot Holding). Per manager all items in boxes less than 1 hr. All items returned to stove to reheat for proper hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by triple sink. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle on shelf in walk in cooler. Manager moved bottle to segregated area designated for staff. **Corrected On-Site**
12B-13-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Frequently Asked Questions
When was The Dutchpot Jamaican Restuarant last inspected?
The most recent health inspection at The Dutchpot Jamaican Restuarant on file is from Feb 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Dutchpot Jamaican Restuarant?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at The Dutchpot Jamaican Restuarant.
How does The Dutchpot Jamaican Restuarant compare to other restaurants in Pembroke Pines?
The Dutchpot Jamaican Restuarant most recently scored 67 out of 100, which is lower than the Pembroke Pines average of 79.
Has The Dutchpot Jamaican Restuarant's inspection record improved over time?
Results have been roughly steady. Inspections at The Dutchpot Jamaican Restuarant have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Dutchpot Jamaican Restuarant 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 Dutchpot Jamaican Restuarant inspected?
Based on the inspection history on file, The Dutchpot Jamaican Restuarant is inspected around four times per year on average.
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