HAMPTON'S RESTAURANT
1116 MASON AVE, Daytona Beach FL 32117 · 4072325730
Last inspected Apr 20, 2026 · 10 visits since July 2023
OCT 24
MAR 25
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
2 Live, small flying insects found in dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015007946 | Jan 20, 2015 | Mar 6, 2015 | $160 |
Inspection history
10 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -styrofoam cup used to dispense coleslaw.
Ceiling shows damage or is in disrepair in back storage area.
Old labels stuck to food containers after cleaning.
Show the remaining 2 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked sausage at 82°f at cookline. Operator voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash at 64°f at cookline. Out less than 1 hour. Moved back to cooler. -all tcs foods in walk in cooler 45°f to 46°f. Operator stated cooler in defrost between 7:30 to 8:15. Cooler was reading below 40°f at 6:30 am.
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 mark. -shell eggs at cookline.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Jul 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
2 Live, small flying insects found in dining room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomato in reach in cooler at 45°f. Advised operator to place container below fill line.
Equipment in poor repair. -hand wash sink base cracked.
Floor soiled/has accumulation of debris. -accumulation of grease under fryers.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 46f in reach in cooler.
Ceiling peeling above dish machine and three compartment sink.
Equipment in poor repair. -torn gasket on reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched toast with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 46°f in reach in cooler.
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 mark.
Ceiling peeling above dish machine and three compartment sink.
Equipment in poor repair. -torn gasket on reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Oct 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -handled raw shell eggs and then touched toast. Toast discarded.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meatloaf in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -cart by pressure fryers.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ham in reach in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flats of raw shell eggs held at cookline.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 92°f at cookline.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap.
Accumulation of debris on exterior of warewashing machine.
Accumulation of rust in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. -walk in freezer and walk in cooler doors have cracked/peeling metal.
Floor soiled/has accumulation of grease/debris under equipment/fryers.
Reach-in cooler interior/shelves have accumulation of soil residues. Cookline reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler at cookline.
Jul 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority3 Intermediate16 Basic
Show 25 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked chicken in reach in cooler.
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. Raw chicken between 51°f and 53°f in the traulsen cooler by pressure fryer. Raw chicken has been in cooler since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken between 51°f and 53°f in the traulsen cooler by pressure fryer. Raw chicken has been in cooler since yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 91°f at cookline. Advised operator to reheat to a minimum of 165°f and hot hold at a minimum of 135°f.
Toxic substance/chemical improperly stored. Can of stainless steel cleaner stored on shelf with foil pans.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open box of hot dogs in reach in cooler.
Food-contact surface soiled with food debris: slicer.
Handwash sink used for purposes other than handwashing, hand wash sink in front counter used as dump sink.
Accumulation of rust in the interior of the ice machine.
Buildup of food debris/soil residue on equipment door handles: microwave.
Cardboard used to line nonfood-contact shelves.
Clean plates stored on soiled shelf at cookline.
Equipment in poor repair, torn gaskets on walk in cooler and reach in cooler.
Equipment or utensils not designed or constructed in a durable manner. Handwash sink cracked.
Food stored on floor, cases of chicken in walk in cooler.
In-use ice scoop stored on soiled surface between uses.
No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
No handwashing sign provided at a hand sink used by food employees at front counter.
Nonfood-contact surface soiled with grease: cooking equipment, cart between chicken fryers. No food-contact soiled with food debris: mixer stand, shelving at cookline.
Reach-in cooler interiorshave accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Roof leaking in ladies restroom.
Standing water in bottom of reach-in-cooler, upright cooler at end of cookline.
Wall soiled with accumulated grease behind cooking equipment.
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.