DirtyFLRestaurant Inspection Data

HAMPTON'S REST

1116 MASON AVE

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8458121

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-20-5:Basic - Accumulation of rust in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 14-11-5:Basic - Equipment in poor repair. -walk in freezer and walk in cooler doors have cracked/peeling metal.
  • 36-73-4:Basic - Floor soiled/has accumulation of grease/debris under equipment/fryers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline reach in coolers.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cookline.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ham in reach in cooler.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flats of raw shell eggs held at cookline.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 92°f at cookline. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8388186

  • 22-20-5:Basic - Accumulation of rust in the interior of the ice machine. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles: microwave.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 24-06-4:Basic - Clean plates stored on soiled shelf at cookline.
  • 14-11-5:Basic - Equipment in poor repair, torn gaskets on walk in cooler and reach in cooler.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Handwash sink cracked.
  • 08B-38-4:Basic - Food stored on floor, cases of chicken in walk in cooler. Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease: cooking equipment, cart between chicken fryers. No food-contact soiled with food debris: mixer stand, shelving at cookline. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interiorshave accumulation of soil residues. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-32-5:Basic - Roof leaking in ladies restroom.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, upright cooler at end of cookline.
  • 36-27-5:Basic - Wall soiled with accumulated grease behind cooking equipment.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked chicken in reach in cooler. Repeat Violation
  • 01B-02-5:High Priority - 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. Raw chicken between 51°f and 53°f in the traulsen cooler by pressure fryer. Raw chicken has been in cooler since yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken between 51°f and 53°f in the traulsen cooler by pressure fryer. Raw chicken has been in cooler since yesterday.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 91°f at cookline. Advised operator to reheat to a minimum of 165°f and hot hold at a minimum of 135°f.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of stainless steel cleaner stored on shelf with foil pans.
  • 02C-03-5: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. Open box of hot dogs in reach in cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris: slicer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, hand wash sink in front counter used as dump sink.