THE DUTCH POT JAMAICAN RESTAURANT

Name: THE DUTCH POT JAMAICAN RESTAURANT
Address: 4095 HAVERHILL RD, WEST PALM BEACH, FL, 33417, US
Rating: 81

4095 HAVERHILL RD, WEST PALM BEACH, FL 33417

License #6022003

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE DUTCH POT JAMAICAN RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 16 total violations — 11 critical, 3 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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.

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drive thru flip top; cooked shrimp (45F - Cold Holding); cheesecake (45F - Cold Holding). Operator stared not prepared or portioned today, held in cooler overnight. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink in kitchen. Operator provided paper towels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over washed/cut potatoes. Operator moved raw beef.
[12A-05-4] Employee drank from unenclosed portion cup then continued to handle clean equipment and utensils to cut vegetables without washing hands. Operator discussed with employee who then discarded portion cup and washed hands.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk, no date mark. Operator stated opened yesterday morning to prepare porridge, approximately 28 hours prior, applied date mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At drive thru steam table; cooked chicken (125F - Hot Holding). Operator stated chicken cooked, then cut prior to go f placed in steam table, held less than 1 hour, moved to be reheated to 165F and hems at 135F or above.

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse