Hampton Inn &Suites
Last inspected: Sep 15, 2025
55
Score
Across the available record, Hampton Inn &Suites has eight inspections on file, the first dated 2022. Hampton Inn &Suites was last inspected on Sep 15, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
When inspectors have written things up, “no measuring device available” has been the most frequent reason, cited five times.
Hampton Inn &Suites' latest score of 55 falls below the St. Petersburg average of 77. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - 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. See stop sale. Cream cheese, butter, yogurt, hard boiled eggs, and milk not time stamped on buffet line. Items were discarded at 10am.
03F-02-5
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. Gallon of 2% milk opened on Friday 9/12/25 stored in double door reach in cooler in storage area. Employee dated for 9/12. **Corrected On-Site**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding cream cheese, butter, yogurt, hard boiled eggs, and milk on Time as a Public Health Control on buffet line. Emailed person in charge written producers that were filled out during the inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink mold like substance.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
55
Nov 12, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning** - From follow-up inspection 2024-09-12: High temperature dishwasher machine only reaches a temper of 151 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Time Extended** - From follow-up inspection 2024-09-24: High temperature dish machine only reached a surface temperature of 152.8 F after running 6 times. **Admin Complaint** - From follow-up inspection 2024-10-07: Establishment has discontinued use of high temp dish machine and is sanitizing in three compartment sink at 100 ppm chlorine. **Time Extended** - From follow-up inspection 2024-11-12: Establishment has discontinued use of high temp dish machine and is sanitizing in three compartment sink at 100 ppm chlorine. **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-09-12: Operator is in process of ordering measuring device for high temperature dish machine. **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended** - From follow-up inspection 2024-11-12: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: **Time Extended** - From follow-up inspection 2024-11-12: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: **Time Extended** - From follow-up inspection 2024-11-12: **Time Extended**
22-08-4
74
Oct 7, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning** - From follow-up inspection 2024-09-12: High temperature dishwasher machine only reaches a temper of 151 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Time Extended** - From follow-up inspection 2024-09-24: High temperature dish machine only reached a surface temperature of 152.8 F after running 6 times. **Admin Complaint** - From follow-up inspection 2024-10-07: Establishment has discontinued use of high temp dish machine and is sanitizing in three compartment sink at 100 ppm chlorine. **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: Certified Food Manager has until November 11, 2024 to be in compliance. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-09-12: Operator is in process of ordering measuring device for high temperature dish machine. **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: Employee training has until November 11, 2024 to be in compliance. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended** - From follow-up inspection 2024-10-07: **Time Extended**
22-08-4
61
Sep 24, 2024
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-09-12: Operator is in process of ordering measuring device for high temperature dish machine. **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning** - From follow-up inspection 2024-09-12: High temperature dishwasher machine only reaches a temper of 151 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Time Extended** - From follow-up inspection 2024-09-24: High temperature dish machine only reached a surface temperature of 152.8 F after running 6 times. **Admin Complaint**
22-56-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hotel is in the process of remodeling their breakfast area. Breakfast is being served in another room. Equipment has been moved and reconfigured to another room altogether and there is currently no hand wash sink in that room. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored protected in prep area. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen. **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-24: **Time Extended**
14-25-5
52
Sep 12, 2024
Routine - Food
9 major violations. 5 minor violations.
View 14 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
12A-03-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning**
22-56-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No handwash sink for employees. Hand wash sink was removed during remodeling process. Nearest hand wash sink is in the public restrooms approximately 50 feet away. **Warning**
31A-12-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hotel is in the process of remodeling their breakfast area. Breakfast is being served in another room. Equipment has been moved and reconfigured to another room altogether and there is currently no hand wash sink in that room. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored protected in prep area. **Warning**
25-06-4
Basic - Employee eating while preparing food. Employee beverages on prep table. **Warning**
12B-01-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen. **Warning**
14-25-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
32
Sep 11, 2023
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
78
Feb 24, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat over ready-to-eat yogurt in refrigerator in dry goods storage area. Employee removed. **Corrected On-Site**
08A-02-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored over food to be served to the public in dry goods storage area. Manager removed water bottles. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw steaks stored in refrigerator in dry goods storage area with yogurt to be served to the public. Employee removed steaks from refrigerator. **Corrected On-Site**
08B-49-4
78
Sep 12, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves with no hand wash, advised of proper hand washing techniques. Employee washed hands before putting on gloves. **Corrective Action Taken**
12A-07-5
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. Milk opened on 9/11/22 not properly date marked. Manager correctly labeled. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of microwave oven in kitchen area. Manager removed. **Corrected On-Site**
12B-07-4
64
Frequently Asked Questions
When was Hampton Inn &Suites last inspected?
The most recent health inspection at Hampton Inn &Suites on file is from Sep 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Hampton Inn &Suites?
Across the inspection record, “no measuring device available” has been cited five times, more than any other issue at Hampton Inn &Suites.
How does Hampton Inn &Suites compare to other restaurants in St. Petersburg?
Hampton Inn &Suites most recently scored 55 out of 100, which is lower than the St. Petersburg average of 77.
Has Hampton Inn &Suites' inspection record improved over time?
Yes. Recent inspections at Hampton Inn &Suites have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hampton Inn &Suites means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hampton Inn &Suites inspected?
Based on the inspection history on file, Hampton Inn &Suites is inspected around three times per year on average.
Nearby Restaurants