[Editor’s note: The report mentioned here is from inspection conducted on September 10 and may not represent the future health inspection status of the food establishments.]
The Philadelphia Department of Health conducted a routine health inspection at The Dutch on September 10, 2026. The report noted multiple health violations, including evidence of insect activity, improper utensil storage, and unsanitary conditions.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
The Dutch
When: September 10, 2026
Where: 1537 S 11th St, Philadelphia, PA 19147
The Dutch is a popular brunch restaurant that serves Pennsylvania-inspired comfort food. According to the inspection report, the violations included:
- The official inspection report stated that the restaurant must have a designated Person in Charge, and the restaurant must have a PIC present during all hours of operation.
- Glue traps were found in the basement on prep area tables and shelving. An insect control device was observed in the back storage area, which could contaminate food or equipment. During the inspection, the fly strips were discarded.
- The report noted evidence of insect activity, including a large fly and cockroach, in the basement prep area.
- The restaurant stored raw pork above ready-to-eat food in the walk-in cooler. Oat milk and bar sauces were measured at 48.6°F, above the required 41°F or below.
- Food was not stored at least 6 inches above the floor in the walk-in cooler.
- The report mentioned that the restaurant was using inverted plastic crates for elevated shelving in the basement.
- The bar’s walk-in cooler was not maintaining an ambient temperature of 41°F or below. The staff was instructed to discontinue using the walk-in cooler of the bar for TCS food storage.
- The indirect drain under the food preparation sink in the basement did not have an air gap of at least 1 inch.
- The toilet room doors of the restaurant were not self-closing, and the employee toilet room in the basement did not have a lidded receptacle for sanitary napkins.
- The report noted dead and live cockroaches on glue traps in the basement. The restaurant is required to clean the floors under the equipment in the kitchen, basement prep area, and behind the bar.
- A chest freezer that was not in use was observed in the kitchen, and an unused undercounter refrigerator in the basement. Unused equipment and excess storage that were not necessary for daily operation were kept in the basement storage area.
- An accumulation of dust and grease was noted on the hood filters.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
Following the inspection, the restaurant agreed to voluntarily close due to its unsatisfactory compliance. The restaurant must pass the follow-up inspection to continue food operations.
The restaurant must correct all major violations before a reinspection can be conducted.
