Hampton's Rest
Last inspected: Apr 20, 2026
70
Score
Across the available record, Hampton's Rest has 11 inspections on file, the first dated 2022. The most recent report on file is from Apr 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “reach-in cooler interior/shelves have accumulation” has been the most frequent reason, cited seven times.
Hampton's Rest scores about where you'd expect for a Daytona Beach restaurant. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Bowl or other container with no handle used to dispense food. -styrofoam cup used to dispense coleslaw.
14-01-5
Basic - Ceiling shows damage or is in disrepair in back storage area.
36-32-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
70
Nov 5, 2025
Routine - Food
No violations found.
100
Nov 4, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
47
Jul 21, 2025
Complaint Full
No violations found.
100
Jun 18, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
61
Mar 26, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 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 mark. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 46°f in reach in cooler. **Warning**
03A-02-5
High Priority - 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. **Warning**
09-01-4
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. **Warning**
22-41-4
Basic - Ceiling peeling above dish machine and three compartment sink. **Warning**
36-32-5
Basic - Equipment in poor repair. -torn gasket on reach in cooler. **Warning**
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
45
Oct 21, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - 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.
09-01-4
High Priority - 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.
12A-12-4
Intermediate - 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.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -cart by pressure fryers.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
45
Feb 16, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ham in reach in cooler.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flats of raw shell eggs held at cookline.
03A-03-5
High Priority - 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. **Repeat Violation**
03B-01-6
Intermediate - 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.
53B-14-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Floor soiled/has accumulation of grease/debris under equipment/fryers.
36-73-4
Basic - Equipment in poor repair. -walk in freezer and walk in cooler doors have cracked/peeling metal.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Accumulation of rust in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Standing water in bottom of reach-in-cooler at cookline.
29-49-6
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline reach in coolers.
22-16-4
35
Jul 28, 2023
Routine - Food
6 critical violations. 3 major violations. 16 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. Can of stainless steel cleaner stored on shelf with foil pans.
41-10-4
High Priority - 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.
03B-01-6
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked chicken in reach in cooler. **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. Open box of hot dogs in reach in cooler. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris: slicer.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing, hand wash sink in front counter used as dump sink.
31A-11-4
Basic - Accumulation of rust in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles: microwave.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Clean plates stored on soiled shelf at cookline.
24-06-4
Basic - Equipment in poor repair, torn gaskets on walk in cooler and reach in cooler.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Handwash sink cracked.
14-10-4
Basic - Food stored on floor, cases of chicken in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease: cooking equipment, cart between chicken fryers. No food-contact soiled with food debris: mixer stand, shelving at cookline. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interiorshave accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Roof leaking in ladies restroom.
36-32-5
Basic - Standing water in bottom of reach-in-cooler, upright cooler at end of cookline.
29-49-6
Basic - Wall soiled with accumulated grease behind cooking equipment.
36-27-5
14
Mar 28, 2023
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over sliced ham in reach in cooler at cook line.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrective Action Taken** **Repeat Violation**
03A-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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked chili in reach in cooler.
02C-02-5
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Accumulation of rust in the interior of the ice machine/bin.
22-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, dust: shelf under microwave, toaster, shelving under prep tables, cooking equipment, mixer stand, rolling cart in walk in cooler.
23-03-4
Basic - 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 buried under sugar.
10-01-5
Basic - In-use ice scoop stored on top of ice machine between uses.
10-12-5
Basic - Food stored on floor: case of raw shell eggs and a case of liver stored on floor of walk in cooler.
08B-38-4
Basic - Floors not constructed to be easily cleanable, bare wood used as floor covering in walk in cooler.
36-12-4
Basic - Employee purse stored on table in dish washing area.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
33
Nov 16, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored over ham in reach in cooler. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, milk dispenser.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made Potato salad and macaroni salad in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site**
27-16-4
Basic - Accumulation of rust and debris in the interior of the ice machine/bin.
22-20-5
Basic - Floors not maintained smooth and durable, unsealed wood flooring in walk in cooler.
36-11-4
Basic - Food stored on floor, bag of potatoes in walk in cooler and case of chicken in walk in freezer.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable, hardwood food prep surfaced has pits and grooves.
14-13-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of spoons buried in deli salads.
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease: pressure cooker and bottom of cart next to pressure cooker. Shelf under prep table,mixer stand and mixer soiled with food debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease behind pressure cookers and behind mixer. **Repeat Violation**
36-27-5
32
Frequently Asked Questions
When was Hampton's Rest last inspected?
The most recent health inspection at Hampton's Rest on file is from Apr 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hampton's Rest?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited seven times, more than any other issue at Hampton's Rest.
How does Hampton's Rest compare to other restaurants in Daytona Beach?
Hampton's Rest most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has Hampton's Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Hampton's Rest have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hampton's Rest 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's Rest inspected?
Based on the inspection history on file, Hampton's Rest is inspected around three times per year on average.
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