Home 2 Suites
Last inspected: Mar 2, 2026
64
Score
Inspectors have visited Home 2 Suites three times, with records going back to 2025. The most recent visit was on Mar 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The most recent inspection cleaned up several issues, finishing with five violations after seven on the prior visit.
Adequate handwashing sinks properly supplied and accessible comes up most often, recorded three times in the inspection record.
Restaurants in Smithfield average 78, so Home 2 Suites trails the local norm. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
4
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine
4 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Coffee basket observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a trash can. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
64
Jan 15, 2025
Re-Inspection
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs were observed held between 102-115 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Product was disposed of and hot hold equipment temp was turned up.
3-501.16(A)
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Dishwasher located in the ware washing area was not in good repair (not sanitizing with heat). Dishwasher was taken out of service and staff will sanitize using 3 bay sink.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Staff have completed a ServSafe course and was provided with a state application.
2-102.12
78
Jan 2, 2025
Routine
3 critical violations. 6 major violations. 2 minor violations. 4 corrected on site.
View 11 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. The3 bay sink will be used to sanitize equipment and utensils until the dishwasher has been serviced.
4-501.111
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Omelets, egg bagels, egg sandwich, and oatmeal observed held at 102-109 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge was not knowledgeable of safe hot holding food temperatures, or sanitization. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Coffee filter observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the market refrigeration unit. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Handwashing sign not posted
Inspector notes: Proper signage was lacking at the hand washing sink in the toilet rooms. A sign or poster reminding food employees to wash their hands must be posted at all hand washing sinks used by food employees.
6-301.14
32
Frequently Asked Questions
When was Home 2 Suites last inspected?
The most recent health inspection at Home 2 Suites on file is from Mar 2, 2026. The public record contains three inspections in total.
What is the most common violation at Home 2 Suites?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited three times, more than any other issue at Home 2 Suites.
How does Home 2 Suites compare to other restaurants in Smithfield?
Home 2 Suites most recently scored 64 out of 100, which is lower than the Smithfield average of 78.
Has Home 2 Suites's inspection record improved over time?
Yes. Recent inspections at Home 2 Suites have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about seven previously.
What does a medium risk rating mean?
A medium risk rating at Home 2 Suites means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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