HAMPTON INN WESTON
2201 N COMMERCE PKWY, Weston FL 33326 · 954.659.1555
Last inspected Oct 15, 2025 · 4 visits since February 2024
3 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. Poster emailed to Operator.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on dry goods shelf. Employee removed and stored correctly.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to Dishwasher machine.
Current Hotel and Restaurant license not displayed. Operator printed current license.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen area, next to dishwasher machine.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee didn't answer how to test the dishwasher water temperature to verify that machine is sanitizing at proper water temperature employee instructed on how to check machine water temperature.
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. Poster emailed to Operator.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen area, next to dishwasher machine.
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.