Hutchinson Shores Resort & Spa
Last inspected: Jan 30, 2026
78
Score
The health department has logged nine inspections at Hutchinson Shores Resort & Spa, the earliest from 2022. Hutchinson Shores Resort & Spa was last inspected on Jan 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average is 80, putting Hutchinson Shores Resort & Spa squarely in typical territory. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 2, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
5 critical violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
47
Mar 5, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
58
Nov 14, 2024
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
47
Jan 8, 2024
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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.
08A-05-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - 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.
02C-02-5
50
Oct 26, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottle of degreaser stored next to food contact surfaces on dish drying rack, operator relocated **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in coolers lightly stained
22-02-4
Intermediate - No soap provided at handwash sink. -handwash sink next to ice machine soap not dispensing operator repaired**Corrected On-Site** **Corrected On-Site**
31B-03-4
Basic - 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
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents above rear prep area
36-34-5
Basic - Dishwashing area shelves with rust that has pitted the surface.
14-17-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized **Corrected On-Site**
24-08-4
Basic - Ice buildup in glass door reach-in freezer.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - 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 **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dishwasher area walls have an accumulation of black, mold-like substance and food debris
36-27-5
37
Mar 2, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw seafood/walk in freezer/speed rack.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter at 110 degrees/hot hold #1/cook line/corrective action taken/operator stored butter back on flat top grill. **Corrective Action Taken**
03B-01-6
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. Ham/opened over 24 hours before/walk in cooler#1/corrective action taken/operator labeled foods. **Corrective Action Taken**
02C-03-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/kitchen
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler#3/cook line
29-49-6
Basic - Equipment in poor repair. Dish machine accumulation of standing water by final rinse storage area.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Under equipment/cook line/prep areas/kitchen
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. Corrective action taken =operator stored knife properly. **Corrective Action Taken**
10-17-4
Basic - Stored food not covered. Dough/walk in cooler#1/corrective action taken/operator covered foods. **Corrective Action Taken**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
36-27-5
37
Aug 29, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Liquid soap over plastic utensils/storage area/corrective action taken/operator stored chemicals in proper area. **Corrected On-Site**
41-10-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef hamburgers over raw calamari/wic#1/corrective action taken/operator stored raw products properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46 degrees, hummus, 47 degrees, tuna(stored within 2 hours/corrective action taken/operator iced down foods/prep#1 **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Clarified butter, hollandaise sauce, sausages/cookline
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Flour/prep area/kitchen/corrective action taken/operator labeled food. **Corrected On-Site**
02D-01-5
47
Frequently Asked Questions
When was Hutchinson Shores Resort & Spa last inspected?
The most recent health inspection at Hutchinson Shores Resort & Spa on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Hutchinson Shores Resort & Spa?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hutchinson Shores Resort & Spa.
How does Hutchinson Shores Resort & Spa compare to other restaurants in Jensen Beach?
Hutchinson Shores Resort & Spa most recently scored 78 out of 100, which is about the same as the Jensen Beach average of 80.
Has Hutchinson Shores Resort & Spa's inspection record improved over time?
Results have been roughly steady. Inspections at Hutchinson Shores Resort & Spa have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hutchinson Shores Resort & Spa means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hutchinson Shores Resort & Spa inspected?
Based on the inspection history on file, Hutchinson Shores Resort & Spa is inspected around three times per year on average.
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