DirtyFLRestaurant Inspection Data

HAMPTON INN DAYTONA BEACH

With 5 documented inspections, HAMPTON INN DAYTONA BEACH in DAYTONA BEACH has achieved a 1.6/5 food safety rating. Food safety practices have remained consistent.

1024 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10926877

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust built up on ceiling vent above 3 compartment sink
  • 14-11-5:Basic - Equipment in poor repair. -worn wire racks inside stand up refrigerator 1
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 10-20-4:Basic - In-use tongs stored on fire suppression lines on cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in kitchen near tiki bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above 3 compartment sink -exterior/doors of sandwich cooler across from fryers near tiki bar -grease formed/slightly dipping area on hood system, directly below filters -solid hand-sink faucet handles inside tiki bar
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 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 package of boiled eggs inside sandwich cooler outside, no date mark.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -container inside hand sink inside satellite kitchen across from tiki bar
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -slices/prepped sausage from unknown previous day(s) inside bag placed into cooler from freezer, no date mark from when commercially processed item was opened/cut.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink paper towel dispenser across from tiki bar
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handsink next to grill across from tiki bar

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8829298

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area above table in back
  • 36-17-5:Basic - Floor tiles in disrepair. -near recently replaced grease interceptor at 3 compartment sink
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour Corrected On-Site
  • 24-18-4:Basic - utensils stored upright with the food-contact surface up. -inside lexan on shelving in back
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -smoked fish dip
  • 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. -smoked fish dip -commercially cut cabbage
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut lettuce

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8739992

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corners of floor inside back prep area -inside concessions cooking area on pool deck, area on side of fryers, in between equipment
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stores on ansul lines underneath hood filters, utensils must be stored in clean and protected area
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. -concessions cooking area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of coffee maker -hood filters
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -outside cook area
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -opened commercially processed cheesecake marked 7/7
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mozzarella cheese 44-45F, coleslaw 46-47F overnight inside satellite cook area on pool deck.
  • 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. -commercially processed chicken -Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken wings prepared on site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -concessions cooking area

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8612395

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of oil on floor in kitchen near tiki bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters above coffee maker in back not inverted/protected, Corrected On-Site

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8361442

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -tiki bar
  • 36-22-4:Basic - Floor area(s) covered with standing water. -tiki bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under equipment
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -tiki bar hand sink on east end
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holsters in tiki bar
  • 25-25-4:Basic - Paper towels in tiki bar at hand sink with soil residue.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -single use plastic container from granulated garlic with shaped back end reused for chicken strip seasoning. Advising not to reuse containers that can not be adequately washed/sanitized due to design.
  • 22-41-4: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. -dish machine in tiki bar, 0ppm. Sani container empty, person in charge replaced
  • 01B-01-4:High Priority - Rusted cans present. See stop sale. -inside tiki bar, cans of pineapple juice. Advised not to leave cans of juice exposed at tiki bar, or to discard when rust is present to avoid contamination upon opening.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dairy whipped cream out at room temperature , employee stated out for 1 hour. Advised to place on time as public health control and discard after breakfast service if not maintaining 41F or below
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles in outdoor tiki bar
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -tiki bar hand sink with equipment stored inside
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tiki bar hand sink on east end if bar being used for purposes other than washing hands.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink in tiki bar cooking area not functioning on hot water side