HAMPTON IN FORT LAUDERDALE DOWNTOWN LAS OLAS AREA
250 N ANDREWS AVE, Fort Lauderdale FL 33301 · 954-924-2700
Last inspected Dec 11, 2025 · 3 visits since March 2024
MAR 24
JAN 25
DEC 25
— STEADY
3 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009971 | Dec 11, 2025 | Mar 11, 2026 | $200 |
| 2--2019059940 | Nov 18, 2019 | Dec 17, 2019 | $160 |
Inspection history
3 visits, newest first
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet - 2% milk (46F). Per operator item placed out approximately 3 hours ago. Operator placed on time as a public health control. Provided form to operator and operator filled out during inspection.
Spray bottle containing toxic substance not labeled. Back of prep room countertop- cleaner - operator labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep room countertop - utensils in water 82F. Operator removed.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet - 2 percent milk (59F) in dispenser. Per operator item placed out approximately an hour ago. Reviewed proper cold holding and Time as a Public Health Control. Operator voluntarily discarded.
Handwash sink not accessible for employee use at all times. Cart blocking prep area hand sink. Operator removed to make sink accessible.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Inside bar - water 75F.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples, per operator washed and ready to eat, in buffet line. Operator removed and stated they would wash and wrap for future service.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in prep area 2 door Beverage Air. Operator stored all items properly.
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. Prep area - hot dogs (47-49F). Per operator item held in unit overnight - over 4 hours. Item not prepped or portioned today. Observed top of unit overfilled and ice buildup around fan. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line - small glass unit - yogurt (65F). Per operator items were placed in unit approximately an hour ago. Operator moved to kitchen reach in to quick chill. Corrective action taken. Prep area - hot dogs (47-49F). Per operator item held in unit overnight - over 4 hours. Item not prepped or portioned today. Observed top of unit overfilled and ice buildup around fan. See stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by cart and items in sink. Operator removed.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - hot dogs (47-49F). Per operator item held in unit overnight - over 4 hours. Item not prepped or portioned today. Observed top of unit overfilled and ice buildup around fan.
No Heimlich maneuver/choking sign posted. Provided to operator.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.