Hampton Inn
Last inspected: Feb 10, 2026
82
Score
Hampton Inn has been inspected eight times since 2022. Hampton Inn was last inspected on Feb 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited two times.
Hampton Inn's latest score is in line with the St. Augustine average of 81. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from attached splitter to faucet of triple sink in kitchen.
29-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust and debris on counter top under oven in kitchen.
23-03-4
82
Jul 14, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Almonds, cranberries, brown sugar, strawberry topping, rainbow sprinkles, and chocolate chips at breakfast buffet. All items are in containers with none hinged lids not under sneeze guards, All items moved out of buffet area. **Corrected On-Site**
08B-01-4
High Priority - Toxic substance/chemical improperly stored. Bottles of hand sanitizer stored over box of to go cups in cabinet under breakfast buffet, bottles moved. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one able to find any test strips. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep kitchen. **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for hot and cold time/temperature controlled for safety foods items held on time control that are discarded after breakfast. Operator filled out form during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Food stored on floor. Box of pop tarts in office, box moved. **Corrected On-Site**
08B-38-4
52
Nov 12, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Jan 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager during inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-04: No one at establishment has any manager certification. **Admin Complaint**
53A-01-7
90
Oct 20, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the heating unit at the buffet bar oatmeal (121F - Hot Holding) and in the kitchen on top of the oven omlette (114F - Hot Holding). Operator placed the omlette back in the oven and adjusted the heat settings on the oatmeal container and stirred. At conclusion of inspection, oatmeal second temperature (141F - Hot Holding); omlette second temperature second temperature (153F - Hot Holding) both items to be discarded at 10am and conclusion of breakfast.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. On the edge of the sink, blue chemical spray bottle with no product labeling.
41-17-4
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. In the standup reach in cooler three open containers of milk with no product date marking.
02C-03-5
Intermediate - 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager during inspection. **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for the three compartment sink or sanitizer solution bucket.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time as public health control but has incomplete written plan, only one page available not correctly filled out.
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to thawing bacon and omlette.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over food to be served to customers in the reach in freezer. **Repeat Violation**
08B-49-4
Basic - Food stored on floor. Container of coffee bags stored on the floor.
08B-38-4
Basic - Single-service articles improperly stored. Single service drink cups stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bacon and omlette thawing at ambient air temperature on the counter.
06-01-5
37
Jan 30, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection, no certified food manager certificate available. **Warning** - From follow-up inspection 2023-01-30: At time of follow up inspection no food manager certification available. **Time Extended**
53A-01-7
90
Dec 1, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. In the hand wash sink in the prep kitchen, used waffle batter catch tray at the base of the sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection, no certified food manager certificate available. **Warning**
53A-01-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on top shelf over containers of butter and cream.
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table next to the microwave.
21-12-4
74
Jul 6, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Hampton Inn last inspected?
The most recent health inspection at Hampton Inn on file is from Feb 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Hampton Inn?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Hampton Inn.
How does Hampton Inn compare to other restaurants in St. Augustine?
Hampton Inn most recently scored 82 out of 100, which is about the same as the St. Augustine average of 81.
Has Hampton Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Hampton Inn have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hampton Inn means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hampton Inn inspected?
Based on the inspection history on file, Hampton Inn is inspected around two times per year on average.
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