HAMPTON INN JACKSONVILLE DOWNTOWN

Name: HAMPTON INN JACKSONVILLE DOWNTOWN
Address: 1331 PRUDENTIAL DR, JACKSONVILLE, FL, 32207, US
Rating: 95

1331 PRUDENTIAL DR, JACKSONVILLE, FL 32207

License #2612532

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

95 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

HAMPTON INN JACKSONVILLE DOWNTOWN in JACKSONVILLE currently holds an InspectFL Health Score of 95 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 30, 2025. Across those visits, inspectors documented 9 total violations — 5 critical, 1 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 30, 2025 shows 9 observation rows: 5 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe under triple sink, container under it, employee stated someone is fixing it today
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f potatoes, employee added them to 4 hrs procedure, time frame,
[41-17-4] Spray bottle containing toxic substance not labeled. On counter, employee stated its fabuloso
[22-50-4] Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dipped tongs in sanitizer only that she just washed, explained to her and she placed them back in sanitizer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above packs with craisins, shelf by front counter/office, employee rearranged
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Container for brown sugar, almonds and dried berries, have label with shoes, explained to employee
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f boiled eggs at buffet counter, employee wrote them on 4 hrs procedure, time frame
[14-01-5] Bowl or other container with no handle used to dispense food. On brown sugar and dry berries, in cabinet at front counter
[41-10-4] Toxic substance/chemical improperly stored. Soap above clean linens, in cabinet, employee rearranged

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse