HUTCHINSON SHORES RESORT & SPA
3793 NE OCEAN BLVD, Jensen Beach FL 34957 · 772-334-1950
Last inspected Aug 26, 2026 · 8 visits since October 2023
NOV 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese 53F, per operator less than 1 hour on melted ice bath at service station, operator placed in reach-in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025004698 | Nov 14, 2024 | Feb 4, 2025 | $400 |
Inspection history
8 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk in cooler: Cooked rice made on 8/18 chipotle sauce made on 8/10 caramelized onions made on 8/18 House made sour cream sauce made on 8/14 Items exceed 7 days after opening/ preparation See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk in cooler: Cooked rice made on 8/18 chipotle sauce made on 8/10 caramelized onions made on 8/18 House made sour cream sauce made on 8/14 Items exceed 7 days after opening/ preparation See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler at expo cook line: cut tomatoes (46F - Cold Holding); cooked corn (45F - Cold Holding); garlic and oil (46F - Cold Holding); salsa (45F - Cold Holding) per operator food not prepped or portione$ 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
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
Show the remaining 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed multiple hand washing sinks set up as emergency eyewash stations with eye washing connector attached to faucets in main kitchen
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Per operator 80 seats at restaurant
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut tomatoes on container covered with plastic wrap at 50F - Cooling at 9:30 since 9:15 -50F at 10:30 Ct current rate of cooling food will not reach from 70F to 41 within 4 hours Operator uncovered tomatoes
Floor soiled/has accumulation of debris Walk in cooler floor soiled
Food stored in a location that is exposed to splash/dust. Observed covered Parmesan cheese stored directly under soap dispenser and next to hand wash sink Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit at 70 F Operator turn on running water
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink to 300 ppm for sanitation until dishwasher machine is running properly
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat pork inside or walk in cooler. Operator stored items properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside up stairs walk in cooler- Cooked Shrimp made on 8/11 Street corn made on 8/18 Cooked pasta made on 8/17 Food items marked with a date that exceeds 7 days after opening/preparation. See stop sale.
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 up stairs walk in cooler- Cooked Shrimp made on 8/11 Street corn made on 8/18 Cooked pasta made on 8/17 Food items marked with a date that exceeds 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); diced ham (50F - Cold Holding) at opened flip top cooler on cook line. Per operator, food not prepared or portioned today. Food removed from walk in cooler and placed into opened lip top cooler at 8 and left out of temperature for approximately 3 hours, *operator voluntarily discarded cut tomatoes and diced ham.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked macaroni pasta at 51F at 9:45 in upstairs kitchen walk in cooler. - per operator, items cooling over night on 3/4 since 5 pm. At current rate of cooling,items did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat bagels items not commercially packaged in walk in freezer. Operator stored items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked macaroni pasta at 51F at 9:45 in upstairs kitchen walk in cooler. - per operator, items cooling over night on 3/4 since 5 pm. At current rate of cooling,items did not reach 41F within 6 hours. See stop sale.
Bowl or other container with no handle used to dispense food. Observe Bowl used as scoop inside container of sugar in kitchen. Operator stored items properly.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cleaning plastic container at drying in dish pit. Operator put items out to dry properly.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs, wiped hand on soiled apron, grabbed slice cheese from pan touching other slices of cheese, then proceeded to touch clean plates without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands, changed gloves.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Server touched hair, then proceeded to grab clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over cooked pasta. Advised operator of proper storage. Operator stored correctly.
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. At expo line, coleslaw (51F - Cold Holding), not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, coleslaw (51F - Cold Holding), not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Jan 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over cooked sausage at walk in freezer, both products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over liquid pasteurized eggs downstairs walk in cooler. Advised operator to place raw shell eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing (oil and garlic) (56F - Cold Holding) - Observed on ice bath at server expo line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. guacamole (diced tomatoes) (46F - Cold Holding) - Observed in plastic container inside pan on top portion of reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed in bottom portion of reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (131F - Hot Holding) Observed double panned at steam well on cook line. Per operator, out of temperature for approximately 2 hours. Operator returned to steamer to bring up to 165+F and store in steam well in single pan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked bolognese at downstairs walk in cooler no date mark. Per operator, prepared in excess of 24 hours. Advised operator to date mark bolognese.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese 53F, per operator less than 1 hour on melted ice bath at service station, operator placed in reach-in cooler
Toxic substance/chemical improperly stored. -spray bottle of degreaser stored next to food contact surfaces on dish drying rack, operator relocated
Food-contact surface soiled with food debris. -white cutting boards on top of reach-in coolers lightly stained
No soap provided at handwash sink. -handwash sink next to ice machine soap not dispensing operator repaired
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents above rear prep area
Dishwashing area shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket hanging on dry storage rack, operator removed
Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized
Ice buildup in glass door reach-in freezer.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris. -hood filters have an accumulation of grease and food debris
Opened employee beverage container in a cold holding unit with food to be served to customers. -employee bottled waters stored above food to be served to customers in stand up reach-in cooler, operator discarded
Wall soiled with accumulated grease, food debris, and/or dust. -dishwasher area walls have an accumulation of black, mold-like substance and food debris
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.