THE DUTCH POT JAMAICAN RESTAURANT Inspection – January 26, 2026

High Priority 2

#3High Priority22-42-4

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in kitchen , triple sink chlorine sanitizer reading 0 ppm. Operator remade solution to 100 ppm chlorine. **Corrected On-Site**

Corrected On-Site

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit in kitchen , cooked plantains (128F – Hot Holding). Per operator item was done approximately an hour ago. Advised operator to reheat item back to 165F. Operator reheated item to 168F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint

Intermediate 2

#5Intermediate11-03-5

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided manager with poster.

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with poster.

Basic 2

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed at cook line , green Cutting board has cut marks and is no longer cleanable.

#2Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. Provided manager with poster.

Florida Food Watch