Neighbourhood
Jensen Bch34957
Restaurants129
Spotless inspections9%
Ordered shut9
Fines$45k
A 47B 21C 12D 17F 21Not rated 11
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk in cooler: Cooked rice made on 8/18 chipotle sauce made on 8/10 caramelized onions made on 8/18 House made sour cream sauce made on 8/14 Items exceed 7 days after opening/ preparation See stop sale.
High priorityHUTCHINSON SHORES RESORT & SPA →Aug 26, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk in cooler: Cooked rice made on 8/18 chipotle sauce made on 8/10 caramelized onions made on 8/18 House made sour cream sauce made on 8/14 Items exceed 7 days after opening/ preparation See stop sale.
High priorityHUTCHINSON SHORES RESORT & SPA →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler at expo cook line: cut tomatoes (46F - Cold Holding); cooked corn (45F - Cold Holding); garlic and oil (46F - Cold Holding); salsa (45F - Cold Holding) per operator food not prepped or portione$ today, brought from walk in cooler, placed into reach open cooler and left out of temperature for approximately 1 hour Observed operator move foods from cooler, observed repair man working on machine at time of inspection
High priorityHUTCHINSON SHORES RESORT & SPA →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Lobster bisque 115F (hot holding) at 12:00 inside hot box at kitchen Per operator food left out of temperature for approximately 1 hour Operator began to reheat items on stove Second temperature 135F at 12:30
High priorityHUTCHINSON SHORES RESORT & SPA →Aug 26, 2026
Observed pizza sliced and strombolis identified in the written procedure as a food held using time as a public health control has no time marking Per operator food set on counter at 11:45 since left out of temperature for appropriately 2.5 hours Operator provided proper time marking for remainder
High priorityGOODFELLAS PIZZA PASTA SUBS NO VIII →Aug 21, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed triple sink at 0ppm and empty bottle of quaternary sanitizer inside 3 compartment sink set up to wash rinse and sanitize. Operator provided fresh solution bottle to 400 ppm at time of inspection
High priorityGOODFELLAS PIZZA PASTA SUBS NO VIII →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (50F - Cold Holding) at pizza counter food not prepped or portioned today per operator and left out of temperature for approximately 3 hours Advised operator to put food in cooler to quick chill
High priorityGOODFELLAS PIZZA PASTA SUBS NO VIII →Aug 21, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table: meatballs (90F - Hot Holding); marinara sauce (115F - Hot Holding) per operator food left out of temperature for approximately 2.5 hours Operator turned heat element up on steam table to began reheating items to 165F
High priorityGOODFELLAS PIZZA PASTA SUBS NO VIII →Aug 21, 2026
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee Touch hair then proceed to handle clean food equipment without washing hands first observed employee properly wash hands after
High priorityCINCO DE MAYO MEXICAN CUISINE →Aug 21, 2026
Metal stem-type thermometer soiled Operator cleaned and sanitized
High priorityCINCO DE MAYO MEXICAN CUISINE →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce 47F cold holding stacked over fill line in container at reach in cooler Per operator food not prepared or portioned say and left out of temperature for appropriately 30 minutes Operator closed reach in cooler to quick chill
High priorityCINCO DE MAYO MEXICAN CUISINE →Aug 21, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (90F - Hot Holding); cooked potatoes (100F - Hot Holding) Sitting off heat at stove top on cook line Per chef potatoes out of temperature for approximately 1 hour Operator placed food on time stamp for remaining
High priorityBAGEL BREAK →Aug 18, 2026