Kimpton Overland Hotel/Main Kitchen
Last inspected: Jan 22, 2026
82
Score
Public records show four inspections at Kimpton Overland Hotel/Main Kitchen stretching back to 2024. Kimpton Overland Hotel/Main Kitchen was last inspected on Jan 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “food properly labeled” is the recurring theme, flagged three times.
Compared to other Hapeville restaurants (averaging 89), there's room to close the gap. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 22, 2026
Routine
1 major violation. 2 minor violations.
View 3 violations
3-1C - food in good condition, safe, and unadulterated
Inspector notes: Observed multiple dented cans of Hoison Sauce in storage area. PIC advised to discard. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf
511-6-1.04(3)(e)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed multiple food items stored directly on the floor in walk in freezer and walk in cooler, including beef tallow, boxes of juices, and other boxes. PIC informed to keep food 6 inches or more above floor.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
Inspector notes: Observed tongs at the griddle being stored on the handle of the oven. PIC advised to store in use utensils in safe and clean area.
511-6-1.04(4)(k)
82
Jul 18, 2025
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0ppm Quat sanitizing solution. CA: Advised PIC to get Quat dispensing machine serviced and to use bleach until Quat dispenser is working properly. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution s...
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
Inspector notes: Observed raw salmon stored in WIC since yesterday and did not have a date mark. CA: Advised PIC to date mark items. Violation Code Reference
511-6-1.04(6)(g)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed no common name labels on several food items in WIC. CA: Advised PIC to label items once they come outside of its original container. Violation Code Reference
511-6-1.04(4)(d)
78
Oct 7, 2024
Routine
2 major violations. 3 minor violations.
View 5 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the temperature gauge not working on the dish washing machine. CA: Advised PIC to get dish washing machine serviced. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in...
511-6-1.05(3)(h)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no Quat test strips stored inside facility. CA: Advised PIC to obtain and store Quat test strips to test sanitizer bucket. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentrati...
511-6-1.05(3)(h)
10D - food properly labeled; original container
Inspector notes: Observed no common name label for the sauces in squeeze bottles. CA: Advised PIC to label items. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed several cases of flour and soy stored directly on the ground. CA: Advised PIC to store items at least 6 inches above the ground. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such a...
511-6-1.04(4)(q)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no hand signage at one of the hand sinks in the main kitchen. CA: Advised PIC to label hand washing sink only. 11-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
511-6-1.07(3)(d)
70
Feb 27, 2024
Routine
1 major violation. 6 minor violations. 2 corrected on site.
View 7 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the gauges not working on the dish machine and no way of measuring the surface temperature of the main kitchen dish machine and bar dish machine. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf
511-6-1.05(3)(h)
12B - personal cleanliness
Inspector notes: Observed two employees without a hair restraint. COS- employees put a hair net on. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.
511-6-1.03(5)(j)
15C - nonfood-contact surfaces clean
Inspector notes: Observed equipment with debris on the insides and outsides in the main kitchen. CA- all nonfood contact surfaces of equipment shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee preparing food with a watch on. COS- watch was removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
10D - food properly labeled; original container
Inspector notes: Observed multiple squeeze bottles not labeled with the common name. CA- all containers shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed short rib cooling tightly wrapped in the WIC. COS- short rib was reheated to restart cooling process. Observed Items on rack cooling at 50 degrees. COS- Items were moved to WIC to finish cooling. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (...
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed salmon thawed in the vacuum packaging. COS- salmon was removed and PIC was told about removing the salmon from the vacuum packaging. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
511-6-1.04(6)(c)
67
Frequently Asked Questions
When was Kimpton Overland Hotel/Main Kitchen last inspected?
The most recent health inspection at Kimpton Overland Hotel/Main Kitchen on file is from Jan 22, 2026. The public record contains four inspections in total.
What is the most common violation at Kimpton Overland Hotel/Main Kitchen?
Across the inspection record, “food properly labeled” has been cited three times, more than any other issue at Kimpton Overland Hotel/Main Kitchen.
How does Kimpton Overland Hotel/Main Kitchen compare to other restaurants in Hapeville?
Kimpton Overland Hotel/Main Kitchen most recently scored 82 out of 100, which is lower than the Hapeville average of 89.
Has Kimpton Overland Hotel/Main Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Kimpton Overland Hotel/Main Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kimpton Overland Hotel/Main Kitchen 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 Kimpton Overland Hotel/Main Kitchen inspected?
Based on the inspection history on file, Kimpton Overland Hotel/Main Kitchen is inspected around two times per year on average.
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