THE DUTCH POT JAMAICAN RESTAURANT
2484 NORTH STATE ROAD 7 · LAUDERDALE LAKES · Broward County · FL 33313
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee wash and rinse pans and did not sanitize. Employees took items and sanitized properly. **Corrected On-Site**
01A-05-4High Priority – Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. -Observed 16 containers of cooked pepper shrimp- operator not able to provide invoice to verify source – **see stop sale**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -Observed dough in thank you to go bags under prep table. Employee placed dough in pan. **Corrected On-Site**
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. -Observed 16 containers of cooked pepper shrimp- operator not able to provide invoice to verify source – **see stop sale**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish sauce (45F – cold holding at room temperature ); cooked peppers and onions (57F – Cold Holding at room temperature). As per manager items were pulled out approximately 2.5 hours before inspection. Employee placed on burner to reheat. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – Observed in hot box plantains (94F – Hot Holding), Mac and cheese (114F – Hot Holding. Per operator items were cooked and placed inside hot box approximately 2 hours before start of inspection. Employee reheated items to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Observed Sanitizer Bucket (Chlorine exceeding 200ppm). Operator diluted solution. Changed to 50ppm. **Corrected On-Site**
Intermediate 3
11-03-5Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation** **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener soiled with mold like substance. Employee washed and sanitized. **Corrected On-Site**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed approximately 10 employees engaged in food preparation with no certified food manager present.
Basic 2
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed in use utensils in 85F water. Employee placed on burner. **Corrective Action Taken**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. -Observed fish sauce and cooked peppers and onions thawing at room temperature. Employees placed on burner to reheat. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 8, 2026 1:28 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.