HAMPTON INN ST AUGUSTINE BCH
430 A1A BEACH BLVD, Saint Augustine Bch FL 32080 · 4714000
Last inspected Aug 25, 2026 · 4 visits since November 2023
4 inspections, climbing. The current grade is the best on record.
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. Emailed document and operator printed during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Single-service articles improperly stored. Observed single service cups stored on floor in storage room person in charge started putting cups on shelves
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer back of kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Mop stored inside bucket of water. Operator removed and hung properly.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Priority: Intermediate Observed: Three compartment sink not automatically dispensing the detergent and/or the sanitizer. Sanitizer at 3 compartment sink reading 0ppm. Operator made fresh water with sanitizer and reading 100ppm.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm, retested at 400ppm) Quaternary dispenser not working properly. Operator remade sanitizer and called ecolabs to service dispenser.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In left self serve steam table in dining area, scrambled eggs (130F - Hot Holding); sausage (128F - Hot Holding); potatoes (111F - Hot Holding) Employee reheated all items to 165-180F
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. Emailed document and operator printed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit at establishment.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps milk, waffle mix, yogurt, and butter on time but does not have paperwork. Emailed documentation and operator printed during inspection and filled it out.
Covered waste receptacle not provided in women's bathroom. In customer unisex restroom across from dining area, no covered receptacle provided.
Ice buildup in reach-in cooler. Small reach-in cooler near front entrance of kitchen has large amount of ice buildup towards back part of cooler.
No Heimlich maneuver/choking sign posted. Emailed choking poster and operator printed posted during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On juice machine in dining area, mold-like substance on plastic plates around juice nozzles. Employee cleaned during inspection.
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.