🪰1,241,883 violations tracked across 67 Florida counties

THE DUTCH POT JAMAICAN RESTAURANT

2484 NORTH STATE ROAD 7, LAUDERDALE LAKES, FL 33313

License #1614826

🌴 Cuban/Caribbean ℹ️
22.8 Grade F / 100

Failing Health Score

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Latest inspection
October 7, 2026 · 12 findings · 7 critical
Routine - Food
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
6
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 7, 2026 shows 12 observation rows: 7 critical, 3 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
46
Coverage note
Inspector notes linked where available

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THE DUTCH POT JAMAICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [01A-05-4] 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-02-5] 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.
  • [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed in use utensils in 85F water. Employee placed on burner.
  • [11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Observed Sanitizer Bucket (Chlorine exceeding 200ppm). Operator diluted solution. Changed to 50ppm.
  • [22-45-4] 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.
  • [06-01-5] 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.
  • [01B-04-5] 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
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener soiled with mold like substance. Employee washed and sanitized.
  • [14-31-5] 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.
  • [03B-01-6] 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.
  • [53A-05-6] 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.
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