Hampton Inn
Last inspected: May 1, 2026
90
Score
The health department has logged six inspections at Hampton Inn, the earliest from 2024. Inspectors last stopped by on May 1, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up four times.
The city-wide average is 90, putting Hampton Inn squarely in typical territory. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 1, 2026
Routine
1 major violation.
View 1 violation
6-2 - proper date marking and disposition
Inspector notes: Observed cooked bacon, cooked sausages, several bags of bread slices, bagels, and scones stored without a date. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1....
511-6-1.04(6)(g)
90
Oct 14, 2025
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed RIC at 52F, eggs in RIC at 48, and butter at 47F in RIC. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC was notified. Education was provided.
511-6-1.04(6)(f)
86
May 13, 2025
Routine
2 major violations.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no hand drying aid in main kitchen. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC was notified. Education was provided.
511-6-1.07(3)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed several bags of bread slices, bagels, and scones stored without a date. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in pa...
511-6-1.04(6)(g)
82
Dec 2, 2024
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed butter in RIC at 60F in main kitchen. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
86
Jul 8, 2024
Routine
1 critical violation.
View 1 violation
3-1C - food in good condition, safe, and unadulterated
Inspector notes: Observed oranges on display with mold. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. PIC was notified. Education was provided.
511-6-1.04(1)
86
Jan 24, 2024
Routine
2 critical violations.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed scrambled eggs at 48F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Food was discarded
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed gravy at 48 F in RIC. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P GRavy was discarded
511-6-1.04(6)(f)
74
Frequently Asked Questions
When was Hampton Inn last inspected?
The most recent health inspection at Hampton Inn on file is from May 1, 2026. The public record contains six inspections in total.
What is the most common violation at Hampton Inn?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Hampton Inn.
How does Hampton Inn compare to other restaurants in Milledgeville?
Hampton Inn most recently scored 90 out of 100, which is about the same as the Milledgeville average of 90.
Has Hampton Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Hampton Inn have averaged around one violation 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 three times per year on average.
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