HAMPTON INN ST AUGUSTINE I95
2525 CR 208, Saint Augustine FL 32092 · 9048244422
Last inspected Feb 10, 2026 · 5 visits since October 2023
OCT 23
NOV 24
JUL 25
FEB 26
▼ IMPROVING
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from attached splitter to faucet of triple sink in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust and debris on counter top under oven in kitchen.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Almonds, cranberries, brown sugar, strawberry topping, rainbow sprinkles, and chocolate chips at breakfast buffet. All items are in containers with none hinged lids not under sneeze guards, All items moved out of buffet area.
Toxic substance/chemical improperly stored. Bottles of hand sanitizer stored over box of to go cups in cabinet under breakfast buffet, bottles moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one able to find any test strips.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for hot and cold time/temperature controlled for safety foods items held on time control that are discarded after breakfast. Operator filled out form during inspection.
Food stored on floor. Box of pop tarts in office, box moved.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one is able to find any test strips
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in kitchen area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing any written procedures for items on breakfast buffet
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets in kitchen to the left of the triple sink. Around nozzles of juice machine in buffet area.
Single-service articles improperly stored. Multiple boxes of to go containers in storage on 3rd floor.
Jan 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. No proof of certified food manager during inspection.
Oct 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the heating unit at the buffet bar oatmeal (121F - Hot Holding) and in the kitchen on top of the oven omlette (114F - Hot Holding). Operator placed the omlette back in the oven and adjusted the heat settings on the oatmeal container and stirred. At conclusion of inspection, oatmeal second temperature (141F - Hot Holding); omlette second temperature second temperature (153F - Hot Holding) both items to be discarded at 10am and conclusion of breakfast.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the standup reach in cooler three open containers of milk with no product date marking.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Manager or person in charge lacking proof of food manager certification. No proof of certified food manager during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for the three compartment sink or sanitizer solution bucket.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time as public health control but has incomplete written plan, only one page available not correctly filled out.
Spray bottle containing toxic substance not labeled. On the edge of the sink, blue chemical spray bottle with no product labeling.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to thawing bacon and omlette.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over food to be served to customers in the reach in freezer.
Food stored on floor. Container of coffee bags stored on the floor.
Single-service articles improperly stored. Single service drink cups stored on the floor.
Time/temperature control for safety food thawed in an improper manner. Frozen bacon and omlette thawing at ambient air temperature on the counter.
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.