HAMPTON INN &SUITES
80 BEACH DR NE, Saint Petersburg FL 33701 · 727-8929900
Last inspected Sep 15, 2025 · 7 visits since September 2023
SEP 23
SEP 24
SEP 25
≈ ERRATIC
3 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. See stop sale. Cream cheese, butter, yogurt, hard boiled eggs, and milk not time stamped on buffet line. Items were discarded at 10am.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024053769 | Sep 12, 2024 | Oct 8, 2024 | $400 |
Inspection history
7 visits, newest first
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. See stop sale. Cream cheese, butter, yogurt, hard boiled eggs, and milk not time stamped on buffet line. Items were discarded at 10am.
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 2% milk opened on Friday 9/12/25 stored in double door reach in cooler in storage area. Employee dated for 9/12.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding cream cheese, butter, yogurt, hard boiled eggs, and milk on Time as a Public Health Control on buffet line. Emailed person in charge written producers that were filled out during the inspection.
Show the remaining 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink mold like substance.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris.
Oct 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris.
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hotel is in the process of remodeling their breakfast area. Breakfast is being served in another room. Equipment has been moved and reconfigured to another room altogether and there is currently no hand wash sink in that room.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris.
Single-service articles not stored inverted or protected from contamination. Coffee filters not stored protected in prep area.
Sep 12, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hotel is in the process of remodeling their breakfast area. Breakfast is being served in another room. Equipment has been moved and reconfigured to another room altogether and there is currently no hand wash sink in that room.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris.
Single-service articles not stored inverted or protected from contamination. Coffee filters not stored protected in prep area.
Sep 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded. A reinspection is required before this kitchen may reopen.
0 High priority9 Intermediate5 Basic
Show 14 findings ▾
Employee washed hands in a sink other than an approved handwash sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Manager or person in charge lacking proof of food manager certification.
No handwash sink for employees. Hand wash sink was removed during remodeling process. Nearest hand wash sink is in the public restrooms approximately 50 feet away.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hotel is in the process of remodeling their breakfast area. Breakfast is being served in another room. Equipment has been moved and reconfigured to another room altogether and there is currently no hand wash sink in that room.
No soap provided at handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating while preparing food. Employee beverages on prep table.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris.
No handwashing sign provided at a hand sink used by food employees.
Single-service articles not stored inverted or protected from contamination. Coffee filters not stored protected in prep area.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to three compartment sink. Employee removed.
Food stored on floor. Bagels and coffee grounds stored on the floor by elevator in storage room. Employee stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in breakfast bar and microwave oven in back room have built up food debris.
Open dumpster lid.
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.