Hutchinson Shores Resort & Spa
3793 NE Ocean Blvd, Jensen Beach, FL 34957 · Permanent Food Service · License 5301845
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (3 fixed by the Aug 27 follow-up, 1 fixed on the spot), 1 intermediate, 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic1
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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.
Code 02, Labeling, date marking and consumer advisory: 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top reach in cooler at expo cook line: cut tomatoes (46°F - Cold Holding); cooked corn (45°F - Cold Holding) ; garlic and oil (46°F - Cold Holding); salsa (45°F - 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
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Lobster bisque 115°F (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 135°F at 12:30
Intermediate1
Code 31, Handwash sinks and supplies: 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
Basic1
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Per operator 80 seats at restaurant
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.