The Dutch Pot Jamaican Restaurant

2484 North State Road 7, Lauderdale Lakes, FL 33313 · Permanent Food Service · License 1614826

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Food/ice received from unapproved source/no invoice provided to verify source.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
7 high priority (5 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic
-40
Administrative complaint on Oct 7
Counts in full until a follow-up finds the problems fixed
-20
Safety score40

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

12 violations found

First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 7 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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
  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
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed fish sauce (45°F - cold holding at room temperature ); cooked peppers and onions (57°F - Cold Holding at room temperature). As per manager items were pulled out approximately 2.5 hours before inspection. Employee placed on burner to reheat.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - Observed in hot box plantains (94°F - Hot Holding), Mac and cheese (114°F - Hot Holding. Per operator items were cooked and placed inside hot box approximately 2 hours before start of inspection. Employee reheated items to 165°F.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: 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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  -Observed Sanitizer Bucket (Chlorine exceeding 200ppm). Operator diluted solution. Changed to 50ppm.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Observed can opener soiled with mold like substance. Employee washed and sanitized.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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.
Basic2
- Code 06, Food properly thawed: 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.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -Observed in use utensils in 85°F water. Employee placed on burner.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.