The Hamptons Club
Last inspected: Aug 7, 2025
78
Score
Inspectors have visited The Hamptons Club seven times, with records going back to 2022. On Aug 7, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “ice buildup in walk-in freezer” has been the most frequent reason, cited two times.
Compared to the broader Aventura restaurant scene, this is about average. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 7, 2025
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored over ready to eat vegetables in kitchen reach in cooler. Advised manager and he rearranged. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located on food cart next to oven. Chef moved to walk in cooler.
06-01-5
78
Nov 21, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Oct 31, 2024
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Oct 2, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
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. Observed bartender cutting lemons for immediate service with barehands. Advised manager who instructed employee to wash hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Observed raw salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. As per chef salmon was packaged onsite less than 2 hours ago and is only help for no more than 48 hours. Chef removed from packaging. **Corrected On-Site**
03G-04-5
High Priority - Observed raw salmon packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/24.
50-17-3
Intermediate - Observed establishment offering raw tuna. However menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
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. Discussed and emailed form to operator to print. **Corrective Action Taken**
11-26-1
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Ice buildup in walk-in freezer. Manager is awaiting maintenance to repair.
14-69-4
Basic - Lights in food preparation, and warewashing area missing the proper shield, sleeve coatings or covers. Manager is awaiting maintenance to repair.
38-07-4
Basic - Cold holding equipment not maintained in good repair. Observe reach cooler with ambient temperature of 51°F. All food is held on ice to maintain temperature. Manager stated that they are waiting for approval to replace. Advised manager not to store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
37
Feb 28, 2024
Food-Licensing Inspection
No violations found.
100
Sep 21, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
55
Dec 21, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/22. **Admin Complaint**
50-17-2
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 5 employees engaging in food preparation with no certified manager present at time of inspection. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning**
14-11-5
Basic - Food stored on floor. Observed various containers of food being stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in warewash area. **Warning**
38-07-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
55
Frequently Asked Questions
When was The Hamptons Club last inspected?
The most recent health inspection at The Hamptons Club on file is from Aug 7, 2025. The public record contains seven inspections in total.
What is the most common violation at The Hamptons Club?
Across the inspection record, “ice buildup in walk-in freezer” has been cited two times, more than any other issue at The Hamptons Club.
How does The Hamptons Club compare to other restaurants in Aventura?
The Hamptons Club most recently scored 78 out of 100, which is about the same as the Aventura average of 76.
Has The Hamptons Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Hamptons Club have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Hamptons Club 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 The Hamptons Club inspected?
Based on the inspection history on file, The Hamptons Club is inspected around three times per year on average.
Nearby Restaurants