The Dutch Pot Jamaican Restaurant
4095 Haverhill Rd, West Palm Beach, FL 33417 · Permanent Food Service · License 6022003
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitJul 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; cooked beans (64°F - Cooling). Operator stated cooling overnight in full , deep pans with lids, did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; cooked beans (64°F - Cooling). Operator stated cooling overnight in full , deep pans with lids, did not reach 41°F within 6 hours. See stop sale.
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; cooked beans (64°F - Cooling). Operator stated cooling overnight in full , deep pans with lids, did not reach 41°F within 6 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved hand wash sink.
Employee washed hands in triple sink after cleaning, before food preparation. Discussed with employee who then washed hands properly at hand washing sink
Code 31, Handwash sinks and supplies: Hand wash sink used for purposes other than handwashing.
Hand washing sink used to acquire water for ice to calibrate thermometers. Discussed with Operator who then did obtained water for ice to calibrate thermometers from triple sink.
Fixed on the spot
Earlier inspections 1
F55Routine inspection7 violations, 6 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk-in cooler; cut cabbage (45°F - Cold Holding); milk (47°F - Cold Holding); salt fish (45°F - Cold Holding); cooked macaroni with cheese (45°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At hot holding cabinet; cooked rice (104°F - Hot Holding). Operator stated rice cooked yesterday, cooked rice held in cabinet overnight. See Stop Sale.
Fixed on the spot
- First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk-in cooler; cut cabbage (45°F - Cold Holding); milk (46°F - Cold Holding); salt fish (44°F - Cold Holding). Operator stated items not prepared/portioned today, removed from temperature control for approximately 1 hour, moved to freezer to return to 41°F or below within a total of four hours.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At Drive thru; cooked rice (108°F - Hot Holding); cooked chicken (129°F - Hot Holding). At hot holding cabinet; cooked rice (108°F - Hot Holding); cooked brown stew chicken (125°F - Hot Holding). Operator stated items cooked/reheated prior to being placed in hot holding cabinet and held for 2-3 hours. At Drive thru; cooked rice (108°F - Hot Holding); cooked chicken (129°F - Hot Holding). Operator stated items cooked/reheated prior to being placed in drive thru steam table and held 2-3 hours. Operator moved items to oven/cook top to be reheated to 165°F and held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
At walk-in cooler; raw pork stored over unwashed peppers. Operator moved raw pork below/next to box of unwashed peppers.
Fixed on the spot
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.
At walk-in freezer; 1/2 pan of raw chicken feet stored over full pan of raw pork. Operator moved raw chicken below raw pork.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while placing to dry/store/use without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched point of sale/order entry system, handled cash payment and coin change then handled clean utensils and unwrapped single service takeout containers to prepare/package food for customers without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink in ware washing/preparation area.
Operator provided paper towels.
Fixed on the spotRepeat violationAdministrative complaint
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.