The Dutchpot Jamaican Restuarant
7301 West Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1624164
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 Sep 9 routine inspection1 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 6 basic (1 repeat)-25
- Administrative complaint on Sep 9, 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 visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed same at callback inspection .
More time given
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In hot box with opposite stoves, Cooked Plantains (86°F - Hot Holding); Cooked Fish (90°F - Hot Holding), per operator, foods prepared and stored in hot box for approximately 1.5 hours. Foods were taken out of hot box to be reheated in oven. In steam table in kitchen, Oxtail (128°F - Hot Holding); per operator, foods prepared stored for approximately 1 hour. Food moved to oven to be reheated .
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment using time as a public health control for cheese sandwiches on front counter without a written plan. Provided Time as a public health control from to supervisor in charge.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stored on prep table in kitchen with deep grooves. Cutting boards were discarded.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee washed knife in handwashing sink in kitchen. Educated employee on using handwashing sink for handwashing only.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing degreaser stored next to handwashing sink in kitchen not labeled. Bottle was labeled.
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/ No certified food manager present with 10 employees at time of inspection. Person in charge today, Nicole Bennett.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employees' water bottles stored on prep table in kitchen. Bottles were removed from prep table.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup without handle stored in bin of rice in dry storage room. Cup was removed from food.
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in freezer with rusted shelves.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Several water bottles and other trash on ground next to dumpster.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided poster to 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.