DirtyFLRestaurant Inspection Data

THE HAMPTON SOCIAL

THE HAMPTON SOCIAL maintains a 1.6/5 food safety rating based on 6 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

Mercato Drive
Florida, 34108
Collier County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13606698

Met Inspection Standards

2 high, 2 int, 7 basic

  • 36-36-4:Basic - Ceiling tile missing and dripping above dish machine area/technicians on site fixing a leak per chef.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair./cook line cold drawer gasket torn.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar hand wash sink.
  • 08B-12-5:Basic - Stored food not covered./all cut fruits at the bar.
  • 08B-17-4:Basic - Unwashed fruits stored with ready-to-eat food. Unwashed melons stored over roasted tomatoes/walk in cooler/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over roasted tomatoes/pizza station reach in cooler/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw calamari cold holding at 45F/less than 4 hours/iced/rechecked 41F/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all cook line cutting boards soiled.
  • 31B-03-4:Intermediate - No soap provided at bar handwash sink./ Corrected On-Site

11/17/2025· 3mo ago

Visit ID: 10923983

Met Inspection Standards

2 high, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash temperature gauge damaged.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./pizza oven bottom roller soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning./removed/ Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale./one dented roasted salsa can.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./mashed potatoes hot holding at 117F, less than 4 hours per chef/reheated to 168F/ Corrected On-Site

4/22/2025· 10mo ago

Visit ID: 10718100

Met Inspection Standards

1 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/cleaned immediately/ Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic container with no handle to scoop flour/walk in cooler/ Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./sausage gravy stored with food served to public/reach in cooler/ Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cleaned plates, dish rack/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./90F, cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
  • 35A-02-7:High Priority - Live, small flying insects found./observed one flying insect at the bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line two white cutting boards.

11/12/2024· 1y 4mo ago

Visit ID: 8739652

Met Inspection Standards

2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic cup with no handle used in flour bin, walk in cooler/ Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board has cut marks. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./cooks with no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-08-5:Basic - Ice scoop handle in contact with ice./bar/ Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza oven bottom tray soiled.
  • 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./gallon of milk, wait station.
  • 31B-03-4:Intermediate - No soap provided at handwash sink./bar.

4/25/2024· 1y 10mo ago

Visit ID: 8543330

Met Inspection Standards

1 high, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station soda bin interior soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./several white cutting boards on cook line.
  • 08B-38-4:Basic - Food stored on floor./a box of potatoes on walk in freezer floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease build up behind deep fryers.
  • 08B-12-5:Basic - Stored food not covered./blueberries at the bar/ Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
  • 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/goat cheese on kitchen prep table, on time control plan but no time marked, out for 1 hour. Corrected On-Site

11/2/2023· 2y 4mo ago

Visit ID: 8361045

Met Inspection Standards

2 high, 1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish shelf. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop 89F on cook line table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawers gaskets soiled. Stove at back kitchen soiled. Pizza oven bottom tray soiled.
  • 08B-12-5:Basic - Stored food not covered./blueberries at the bar not covered/ Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at the bar.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./home made chowder soup reheating temperature at 148F/reheated to 176F Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth.