The Dutch Pot Jamaican Restaurant #2
6029 Kimberly Blvd, North Lauderdale, FL 33068 · Permanent Food Service · License 1621399
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-21
- Administrative complaint on Jul 14Counts 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 visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - cooked red beans (50°F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night.
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 holding unit #3- fried plantains (112°F - Hot Holding) reheated to 197°F. Per operator items was out of temperature for approximately one hour. Operator reheated item during the inspection.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler - cooked red beans (50°F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night exceeding 6 hours . See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler - cooked red beans (50°F - Cooling). Per operator beans were left outside on counter at room temperature to cool over night exceeding 6 hours. Educated operator on proper cooling methods.
Basic1
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
At cook line , wiping cloth chlorine sanitizer reading 0 ppm. Operator remade to 100ppm chlorine.
Fixed on the spot
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.