Hampton Inn Daytona Beach
Last inspected: Jan 5, 2026
50
Score
Across the available record, Hampton Inn Daytona Beach has eight inspections on file, the first dated 2022. Hampton Inn Daytona Beach was last inspected on Jan 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up two times.
Hampton Inn Daytona Beach's latest score of 50 falls below the Daytona Beach average of 71. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
50
Jul 14, 2025
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
35
Jan 16, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -smoked fish dip
01B-17-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -smoked fish dip -commercially cut cabbage
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut lettuce
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -flour **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
10-01-5
Basic - Floor tiles in disrepair. -near recently replaced grease interceptor at 3 compartment sink
36-17-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area above table in back
36-34-5
Basic - utensils stored upright with the food-contact surface up. -inside lexan on shelving in back
24-18-4
45
Jul 15, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 19, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
23-03-4
Basic - Food not stored at least 6 inches off of the floor. -case of oil on floor in kitchen near tiki bar
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to grill
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters above coffee maker in back not inverted/protected, **Corrected On-Site**
25-06-4
82
Jul 18, 2023
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dairy whipped cream out at room temperature , employee stated out for 1 hour. Advised to place on time as public health control and discard after breakfast service if not maintaining 41F or below
03A-02-5
High Priority - Rusted cans present. See stop sale. -inside tiki bar, cans of pineapple juice. Advised not to leave cans of juice exposed at tiki bar, or to discard when rust is present to avoid contamination upon opening.
01B-01-4
High Priority - 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. -dish machine in tiki bar, 0ppm. Sani container empty, person in charge replaced
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles in outdoor tiki bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -tiki bar hand sink with equipment stored inside
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Tiki bar hand sink on east end if bar being used for purposes other than washing hands.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink in tiki bar cooking area not functioning on hot water side
27-16-4
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
08B-47-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. -tiki bar hand sink on east end
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holsters in tiki bar
23-03-4
Basic - Paper towels in tiki bar at hand sink with soil residue.
25-25-4
Basic - Reuse of single-service or single-use articles. -single use plastic container from granulated garlic with shaped back end reused for chicken strip seasoning. Advising not to reuse containers that can not be adequately washed/sanitized due to design.
25-32-4
Basic - Floor soiled/has accumulation of debris. -under equipment
36-73-4
Basic - Floor area(s) covered with standing water. -tiki bar
36-22-4
Basic - Carbon dioxide/helium tanks not adequately secured. -tiki bar
51-11-4
25
Jan 10, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Jul 29, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 50F, cooked chicken fajita strips 50F, raw fish 50F, inside vertical refrigerator on bottom shelf over night. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of dry goods rack **Corrected On-Site**
40-06-5
70
Frequently Asked Questions
When was Hampton Inn Daytona Beach last inspected?
The most recent health inspection at Hampton Inn Daytona Beach on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Hampton Inn Daytona Beach?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Hampton Inn Daytona Beach.
How does Hampton Inn Daytona Beach compare to other restaurants in Daytona Beach?
Hampton Inn Daytona Beach most recently scored 50 out of 100, which is lower than the Daytona Beach average of 71.
Has Hampton Inn Daytona Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Hampton Inn Daytona Beach have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hampton Inn Daytona Beach means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hampton Inn Daytona Beach inspected?
Based on the inspection history on file, Hampton Inn Daytona Beach is inspected around two times per year on average.
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