The Hampton Social
Last inspected: Mar 11, 2026
58
Score
Public records show nine inspections at The Hampton Social stretching back to 2022. On Mar 11, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged three times.
The city-wide average sits at 79, which The Hampton Social's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
58
Jan 12, 2026
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Nov 17, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
61
Apr 22, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Live, small flying insects found./observed one flying insect at the bar.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line two white cutting boards.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./90F, cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/cleaned immediately/ **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food./plastic container with no handle to scoop flour/walk in cooler/ **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public./sausage gravy stored with food served to public/reach in cooler/ **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cleaned plates, dish rack/ **Corrected On-Site**
40-06-5
55
Nov 12, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Apr 25, 2024
Routine - Food
1 critical violation. 6 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/goat cheese on kitchen prep table, on time control plan but no time marked, out for 1 hour. **Corrected On-Site**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station soda bin interior soiled.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable./several white cutting boards on cook line.
14-09-4
Basic - Food stored on floor./a box of potatoes on walk in freezer floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease build up behind deep fryers.
23-03-4
Basic - Stored food not covered./blueberries at the bar/ **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
64
Nov 2, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./home made chowder soup reheating temperature at 148F/reheated to 176F **Corrected On-Site**
03E-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at the bar.
35A-02-6
Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth.
53B-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish shelf. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop 89F on cook line table.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cold drawers gaskets soiled. Stove at back kitchen soiled. Pizza oven bottom tray soiled.
23-03-4
Basic - Stored food not covered./blueberries at the bar not covered/ **Corrected On-Site**
08B-12-5
55
Feb 3, 2023
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./quinoa 46F, cut sweet potatoes 47F/both less than 4 hours per chef/cook line reach in cooler/iced/rechecked 40F/ **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops, raw shrimp and raw oyster stored over spinach dip and cooked octopus, walk in cooler.
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable./blue cutting boards. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./bottle water stored over cleaned plates, dish room/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack stored next to food trays, storage room/ **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses./next to ice machine.
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler across from the grill.
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth/towel used under cutting board./back kitchen prep area/ **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Working containers of food removed from original container not identified by common name./flour bin on fry station table.
02D-01-5
43
Sep 27, 2022
Routine - Food
10 minor violations.
View 10 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
61
Frequently Asked Questions
When was The Hampton Social last inspected?
The most recent health inspection at The Hampton Social on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at The Hampton Social?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at The Hampton Social.
How does The Hampton Social compare to other restaurants in Orlando?
The Hampton Social most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has The Hampton Social's inspection record improved over time?
Results have been roughly steady. Inspections at The Hampton Social have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Hampton Social 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 The Hampton Social inspected?
Based on the inspection history on file, The Hampton Social is inspected around three times per year on average.
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