The Dutch Pot Jamacian Restaurant
3120 W Broward Blvd, Ft. Lauderdale, FL 33312 · Permanent Food Service · License 1601162
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection7 high priority (4 fixed by the Oct 20 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-25
- Administrative complaint on Oct 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler rice and peas (61°F - cooling) Per operator cooling overnight with lid on product. See Stop Sale Observed inside kitchen area inside the ARRUR HOT UNIT-; fish soup (110°F - Reheating) for 1 hour at 9:00am to 136f at 10:00 am. See Stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at front counter bun and cheese (73°F - Cold Holding) held less than 4 hours without temperature control. Not prepared or portioned today.Employee moved to freezer to quick chill .
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler rice and peas (61°F - cooling) Per operator cooling overnight with lid on product. See Stop Sale
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed inside ARRUR HOT UNIT-; fish soup (110°F - Reheating) for 1 hour at 9:00am to 136f at 10:00 am. See Stop sale
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed in walk-in cooler non-commercially packaged chicken stored above uncovered non-commercially packaged fish. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed in kitchen prep area employee using cellphone without gloves then proceeded to touch clean utensils and equipment without washing hands. Employee properly washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed in kitchen prep area 5 flies landing on unwashed potatoes. 2 flies on wall in dinning room.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen handwashing sink no paper towels. Operator restocked paper towels.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed at kitchen cook line an employee drinking from a water bottle. Employee discarded drink.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.