Hilton Hampton Inn and Suites
Last inspected: Dec 28, 2025
58
Score
The Hilton Hampton Inn And Suites, located at 707 N Sam Houston Pkwy E in Houston, TX, underwent a moderate risk inspection on December 28, 2025, with a score of 58. This inspection identified 11 minor violations, including issues with food temperature control, equipment materials, and plumbing fixture installation. Across five scored inspections, the facility has historically maintained a medium-risk rating.
5
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
Dec 28, 2025
Routine Inspection (001)
11 minor violations. 4 corrected on site.
58
May 10, 2025
Routine Inspection (001)
5 minor violations. 5 corrected on site.
78
Sep 6, 2024
Routine
2 minor violations.
90
Jun 25, 2024
Routine Inspection (001)
8 minor violations. 1 corrected on site.
67
Dec 29, 2023
Reinspection (002)
7 minor violations. 1 corrected on site.
70
Violations — Dec 28, 2025 Inspection
General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.
(corrected on site)
20-21.02(a)(01)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.
20-21.10(m)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
(corrected on site)
20-21.10(a)(07)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Storage. holders for knives, forks and spoons at self-service locations not protecting these articles from contamination and presenting the handle of the utensil to the consumer, except for prewrapped tableware.
(corrected on site)
20-21.14(b)(03)
Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks.
(corrected on site)
20-21.19(c)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
21-244(a)
Substantial (Critical)
Serious (Major)
General (Minor)
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