THE DUTCH POT JAMAICAN RESTAURANT #2

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-02-27: Next unannounced Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over all purpose flour. Operator moved flour to top shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, fried chicken 115°F. Operator removed chicken and discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener blade soiled with food debris. Operator moved cloth an opener to dish area to be cleaned. Cutting boards have deep cut marks.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front counter , no paper towels. Operator provided paper towels. Handwashing sink at back door, no paper towels provided. Operator provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, ceiling soiled with dust/ milk like substance.

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. At front counter, sanitizer 9ppm chlorine. Operator changed out sanitizer 100ppm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Intermediate - No soap provided at handwash sink. By back door, no soap at handwashing sink. Operator provided soap Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed 1 pan of mac and cheese with mold like growth in walk-in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, Mac and cheese (45F - Cold Holding), milk (44F - Cold Holding). Per operator, items were has was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at steam table brown stew chicken (126-141F - Hot Holding). Per operator item, items were has been out of temperature for approximately 15mins. Employee stirred chicken to reheat top layer. in hot box in kitchen ackee and salt fish (116F - Hot Holding). Per operator item has been out of temperature for approximately 1 hour. Reheated to 170F. Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/30/25am not date marked. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed employee using quaternary test strip to test chlorine concentrations at 3 compartment sink. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed measuring cup handle not stored above salt on preparation table in kitchen. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 100ppm. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans per operator held in cooler overnight. See stop sale Repeat Violation Admin Complaint

High Priority - Employee washed hands with cold water.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans per operator held in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (110-114F - Hot Holding); jerk pork (121-125F - Hot Holding) per operator held less than one hour. Operator placed in oven to reheat to 165F Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler rice and peas (53-56F - Cooling); white rice (47-48F - Cooling) in deep covered pans

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand washing sink at front counter. Operator turned on hot water. Corrected On-Site

Basic - Equipment in poor repair. Walk-in cooler gasket torn Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0 Ppm. Operator added chlorine rechecked 100 Ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans per operator held over 24 hours. Not portioned or pre today.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (51F - Cooling); fish sauce (55F - Cooling); brown stew sauce (55F - Cooling) in deep covered pans

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on walk-in cooler door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of beans the handle in contact with the beans in walk-in cooler Operator removed. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam box #1 Mac and cheese (109F - Hot Holding); jerk pork (111F-Hot Holding); oxtail (111F - Hot Holding) observed hot box set at 112°, operator increased setting, reheated food in the oven to 165, prepared less than 4 hours ago. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and sanitizer buckets. Quaternary test kit provided for chlorine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on shelf above clean prep table next to single use gloves and spices. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler gasket torn.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt scoop handle in direct contact with salt in container at prep table in the kitchen. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the front counter, tongs in water 82°. Operator dumped water and stored dry. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Broken thermometer at the crescor hot holding unit.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution measured at 0ppm in the kitchen, measured 10ppm at the front counter. Operator discarded and remade solution to 100ppm. Corrected On-Site

Intermediate - 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/

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed kitchen dispenser empty. Operator refilled. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength. Observed chlorine sanitizer at 00ppm. Operator added additional chlorine, 100 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice and Peas (55°-61°F) in walk in cooler. Per operator foods were in cooler more than 8 hours. Foods were not portioned or prepared today. Operator discarded rice and peas. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice and Peas (55°-61°F) in walk in cooler. Per operator foods were in cooler more than 8 hours. Foods were not portioned or prepared today. Operator discarded rice and peas. See stop sale. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exterior door in back of kitchen next to walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs wet nesting in water (83°F) at front counter under steam table. Operator discarded water. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front counter steam table- observed fried chicken and cabbage temperature ranges 120-125 degrees F. Operator stated items was placed on steam table 45 minutes ago.Operator removed Items and replaced with fried chicken 138 degrees F and cabbage 168 degrees F hot holding. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table-plantains (119 - Hot Holding); akee and salt fish (130). Operator reheated items above 165°F and placed on steam table for service. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter service line- observed container of water 78°F. Operator removed tongs.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line prep table- observed container of salt with cup being stored inside without handle. Operator removed cup. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Main kitchen cook line prep storage shelf- observed soiled apron being stored with dry storage foods. Employee removed apron. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line prep table- observed container of salt with no labeling.