DirtyFLRestaurant Inspection Data

THE HAMPTON SOCIAL

Mercato Drive
Florida, 34108
Collier County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10845275

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Follet ice machine rear interior panel
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pizza/ salad station
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottle lemon garlic aioli (55F) not portion or prep today sitting on top of ice . Operator voluntary discarded. Corrected On-Site

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10819649

  • N/A:No Violations Were Observed

Inspection Date: 4/15/2025

Inspection #: Visit ID: 10818863

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects Observed: - approximately 5 live flying insects flying around and landing on glass container holding sliced fruits at bar. - approximately 7 flying insects landing on base of beer dispenser. - 3 flying insects flying around bar. - 2 flying insects flying around preparation area in kitchen. Warning - From follow-up inspection 2025-04-15: Observed: - approximately 5 flying insects flying around beer dispenser at the bar. - 1 flying insects flying around hand wash sink at pizza area. Admin Complaint

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10733715

  • 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. Observed on preparation table next to reheating well, scoop handle not stored above flour. Manager removed and stored appropriately. Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at pizza station preparation area. Manager removed and placed in laundry basket. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above portioned ready to vegetables in walk-in cooler. Manager removed and stored appropriately. Observed unwashed avocados stored next to ready to eat items in flip top cooler across from cook line. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects Observed: - approximately 5 live flying insects flying around and landing on glass container holding sliced fruits at bar. - approximately 7 flying insects landing on base of beer dispenser. - 3 flying insects flying around bar. - 2 flying insects flying around preparation area in kitchen. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and oyster stored above ready to eat crab meat in walk-in cooler. Manager removed and stored appropriately. Corrected On-Site Warning
  • 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. Observed in flip top cooler across from cook line, grilled chicken (45-47F - Cold Holding); shredded cheese (42-46F - Cold Holding); #2 (grill area) cooked potatoes (42-46F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, grilled chicken (45-47F - Cold Holding); shredded cheese (42-46F - Cold Holding); #2 (grill area) cooked potatoes (42-46F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. 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 marking and the time removed from temperature control cannot be determined. Observed garlic butter held on four hour time as a public health control for safety not time marked. Per operator item was taken of temperature control approximately 1pm. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tag not marked with last date served. Manager marked date. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salad mix (46-51F @ 3:10- Cooling since 12:03). Item was being cooled in a deep covered pan. Item separated and placed in freezer to rapid cool. **Corrective Action Taken** Warning

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8740982

  • 36-22-4:Basic - Floor area(s) covered with standing water in dish area.
  • 08B-38-4:Basic - Food stored on floor. Boxes of frozen pizza dough stored on floor of walk in freezer. Chef places pizza dough boxes on shelf. Corrected On-Site
  • 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. Handle of scoop stored in panko bin in dry storage area. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F on cook line. Chef reheated water to 170F. Corrected On-Site
  • 08B-39-4:Basic - Raw asparagus not washed prior to preparation in prep area. Box of unwashed asparagus on cutting board in prep area. Prep cook went to wash asparagus prior to cutting. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook stated chicken breast was ready, chicken temped at 155F. Cook placed chicken back on grill and cooked to 165F. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled plates and pans and then handled clean dishes without washing hands. Reviewed proper handwashing with dishwasher. Dishwasher washed his hands. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Technician arrived during time of inspection. Heat strip turned black. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over RTE hash browns on speed rack in cooler 2. Operator removed hash browns. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro sour (48F - Cold Holding); lemon aioli (48F - Cold Holding) not prepped today stored in flip top cooler in squeeze bottle on cook line for less than 2 hours. Operator submerged bottles into ice. At the end of inspection, both aioli are 39F Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw shrimp (48-50F - Cooling). Shrimp marinated in deep tightly closed container for more than 4 hours ago in walk in cooler
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw shrimp (48-50F - Cooling). Shrimp marinated in deep tightly closed container for more than 4 hours ago in walk in cooler. See stop sale.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook did not have any knowledge about the cooking temperature for chicken. Chef reviewed proper chicken cooking temperatures with cook. **Corrective Action Taken**

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8576111

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....clam chowder 47F in dipper container more than 4 inches with covered in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded...manager provided at time inspection Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....clam chowder 47F in dipper container more than 4 inches with covered in walk in cooler . Per chef food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roast chicken 57F top of another container in reach in cooler at kitchen , food not prepped or portion today , food being held less than 4 hours, employee removed food to walk in freezer. ... goat cheese 56F , butter 47F in prep line ,food not prepped or portion today, chef time marked on food. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by speed racks salad station. Employee removed Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measuring temperature tools .
  • 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....short ribs was prepped 2 days ago, quinoa , roasted tomatoes prepared over 24 hours in walk in cooler . Employee time marked. Corrected On-Site

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8362573

  • 02A-01-4:Intermediate - Observed: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent the chef the consumer’s advisory, he printed it out and posted it. Corrected On-Site Priority: Intermediate
  • 02C-01-5:High Priority - Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken marinade date 9.20.23 in walk in cooler. See stop sale Priority: High Priority
  • 25-09-4:Basic - Observed: Single-service items for customer self-service not properly protected to prevent contamination. Straws on the bar are not covered or wrapped. Priority: Basic
  • 01B-13-4:High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken marinade date 9.20.23 in walk in cooler. Priority: High Priority