The Dutchpot Jamaican Restaurant
7468 W Commercial Blvd, Lauderhill, FL 33319 · Permanent Food Service · License 1622638
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection5 high priority (fixed on the spot, 1 repeat), 4 basic-21
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot box 2 in kitchen jerk chicken (119°F - Hot Holding and jerk pork (109°F - Hot Holding). Foods held in unit less than 4 hours ago per operator. Operator moved foods to oven to be reheated. Jerk chicken reheated to 169°F and Jerk pork reheated to 172°F
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At 10 am Cooked cow foot (67°F - ambient cooling since 7 am) inside walk in cooler . Per operator foods were taken out from walk in cooler to be reheated and moved back to walk in cooler less than 4 hours ago. At this rate cooling will not be met as food was cooling covered. Operator moved to stove to be reheated for hot holding. Operator stated foods were cooked last night
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw chicken stored above raw beef based upon minimum required cooking temperature when stored in walk in freezer outside establishment.- not all products commercially packaged.
Discussed with operator who corrected storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: At cook line employee touched face and eyeglasses and then engaged with cutting of potatoes.
Discussed with operator who had employee wash their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk in freezer raw chicken held in shopping bags. Discussed with operator who removed product from bag and placed in a container.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At cook line, bulk dry chicken seasoning with utensil not stored above the product. Discussed with operator, who removed utensil and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: At prep table in kitchen cutting board has cut marks and is no longer cleanable.
Discussed with operator to have them repaired or replaced.
Walk-in cooler and walk-in freezer shelves with rust that has pitted the surface.
Discussed with operator.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In kitchen, near stove many tiles in disrepair. Discussed with operator.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.