HAMPTON SOCIAL
40 NE 7 AVE STE 100, Delray Beach FL 33483 · 561-404-1155
Last inspected Mar 28, 2026 · 11 visits since September 2023
DEC 24
APR 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found...one live roach on silver polish table. Employee killed roach and sanitatized utensils and surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089592 | Oct 16, 2025 | Jan 26, 2026 | $400 |
| 2--2025008989 | Dec 3, 2024 | Feb 27, 2025 | $200 |
Inspection history
11 visits, newest first
Mar 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found...approximately 5 to 6 small flying insects in empty ice bin at bar. Manager sprayed on them to eliminated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....crab meat 51F in ice bath at cook line, food not prepped or portioned today, food being held less than an hour. Employee removed food to walk in cooler....cheese 45F, hamburger 44F, salmon 44F in reach in drawer below flat top grille at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Employee covered food with ice.
No handwashing sign provided at a hand sink used by food employees at bar. Employee provided
Oct 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.... coleslaw 54F arugula, 55F, spinach 56 in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... coleslaw 54F, arugula 55F, spinach 56 in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food....rice with quinoa 54F in reach in cooler at pantry station, food being held less than 4 hours, employee removed food to bottom accessible cooler,
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Food mango purée stored in ice used for drinks at bar. Employee burned ice.
Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger stored next ( containing each other ) to ready to eat prime ribs at walk in cooler. Manager properly stored.
Roach activity present as evidenced by live roaches found...one live roach on silver polish table. Employee killed roach and sanitatized utensils and surface.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handle customer use plates and served drink without wash hands.
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.... coleslaw 54F arugula, 55F, spinach 56 in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... coleslaw 54F, arugula 55F, spinach 56 in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food....rice with quinoa 54F in reach in cooler at pantry station, food being held less than 4 hours, employee removed food to bottom accessible cooler,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding corn polenta 130F in ziplock bag in stem table, food being held less than 4 hours, employee time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...prim ribs was opened 3 days ago at walk in cooler, employee date marked.
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....ice cream scoop stored in 72F water. Employee removed.
May 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottle lemon garlic aioli (55F) not portion or prep today sitting on top of ice. Operator voluntary discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Follet ice machine rear interior panel
Standing water in bottom of reach-in-cooler. Pizza/ salad station
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects Observed: - approximately 5 live flying insects flying around and landing on glass container holding sliced fruits at bar. - approximately 7 flying insects landing on base of beer dispenser. - 3 flying insects flying around bar. - 2 flying insects flying around preparation area in kitchen.
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects Observed: - approximately 5 live flying insects flying around and landing on glass container holding sliced fruits at bar. - approximately 7 flying insects landing on base of beer dispenser. - 3 flying insects flying around bar. - 2 flying insects flying around preparation area in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and oyster stored above ready to eat crab meat in walk-in cooler. Manager removed and stored appropriately.
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. Observed in flip top cooler across from cook line, grilled chicken (45-47F - Cold Holding); shredded cheese (42-46F - Cold Holding); #2 (grill area) cooked potatoes (42-46F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, grilled chicken (45-47F - Cold Holding); shredded cheese (42-46F - Cold Holding); #2 (grill area) cooked potatoes (42-46F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
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. Observed garlic butter held on four hour time as a public health control for safety not time marked. Per operator item was taken of temperature control approximately 1pm.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tag not marked with last date served. Manager marked date.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed salad mix (46-51F @ 3:10- Cooling since 12:03). Item was being cooled in a deep covered pan. Item separated and placed in freezer to rapid cool.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on preparation table next to reheating well, scoop handle not stored above flour. Manager removed and stored appropriately.
Soiled dry wiping cloth in use. Observed at pizza station preparation area. Manager removed and placed in laundry basket.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above portioned ready to vegetables in walk-in cooler. Manager removed and stored appropriately. Observed unwashed avocados stored next to ready to eat items in flip top cooler across from cook line.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority1 Intermediate5 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook stated chicken breast was ready, chicken temped at 155F. Cook placed chicken back on grill and cooked to 165F.
Employee handled soiled plates and pans and then handled clean dishes without washing hands. Reviewed proper handwashing with dishwasher. Dishwasher washed his hands.
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. Technician arrived during time of inspection. Heat strip turned black.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over RTE hash browns on speed rack in cooler 2. Operator removed hash browns.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro sour (48F - Cold Holding); lemon aioli (48F - Cold Holding) not prepped today stored in flip top cooler in squeeze bottle on cook line for less than 2 hours. Operator submerged bottles into ice. At the end of inspection, both aioli are 39F
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw shrimp (48-50F - Cooling). Shrimp marinated in deep tightly closed container for more than 4 hours ago in walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw shrimp (48-50F - Cooling). Shrimp marinated in deep tightly closed container for more than 4 hours ago in walk in cooler. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook did not have any knowledge about the cooking temperature for chicken. Chef reviewed proper chicken cooking temperatures with cook.
Floor area(s) covered with standing water in dish area.
Food stored on floor. Boxes of frozen pizza dough stored on floor of walk in freezer. Chef places pizza dough boxes on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop stored in panko bin in dry storage area. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F on cook line. Chef reheated water to 170F.
Raw asparagus not washed prior to preparation in prep area. Box of unwashed asparagus on cutting board in prep area. Prep cook went to wash asparagus prior to cutting.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....clam chowder 47F in dipper container more than 4 inches with covered in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded...manager provided at time inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....clam chowder 47F in dipper container more than 4 inches with covered in walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roast chicken 57F top of another container in reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours, employee removed food to walk in freezer.... goat cheese 56F, butter 47F in prep line,food not prepped or portion today, chef time marked on food.
Handwash sink not accessible for employee use at all times....blocked by speed racks salad station. Employee removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measuring temperature tools.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....short ribs was prepped 2 days ago, quinoa, roasted tomatoes prepared over 24 hours in walk in cooler. Employee time marked.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken marinade date 9.20.23 in walk in cooler. See stop sale Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken marinade date 9.20.23 in walk in cooler. Priority: High Priority
Observed: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent the chef the consumer’s advisory, he printed it out and posted it. Priority: Intermediate
Observed: Single-service items for customer self-service not properly protected to prevent contamination. Straws on the bar are not covered or wrapped. Priority: Basic
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.