HAMPTON'S RESTAURANT
1116 Mason Avenue
Daytona Beach, Florida, 32117
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/26/2025
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling peeling above dish machine and three compartment sink. **Warning**
- 14-11-5:Basic - Equipment in poor repair. -torn gasket on reach in cooler. **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. **Warning**
- 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. **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched toast with bare hands. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 46°f in reach in cooler. **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. **Warning**
Food safety inspection conducted on 3/26/2025 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 3/26/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling peeling above dish machine and three compartment sink. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gasket on reach in cooler. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 46f in reach in cooler. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
Food safety inspection conducted on 3/26/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 10/21/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -cart by pressure fryers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -handled raw shell eggs and then touched toast. Toast discarded.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to reach in cooler. **Corrective Action Taken**
- 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. -meatloaf in walk in cooler.
Food safety inspection conducted on 10/21/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).