HAMPTON INN &SUITES

Name: HAMPTON INN &SUITES
Address: 80 BEACH DR NE, ST. PETERSBURG, FL, 33701, US
Rating: 70.5

80 BEACH DR NE, ST. PETERSBURG, FL 33701

License #6215566

🏨 Hotel/Resort ℹ️

70.5 Grade C / 100

Mixed Health Record

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Latest inspection

September 15, 2025 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HAMPTON INN &SUITES in ST. PETERSBURG currently holds an InspectFL Health Score of 70.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 15, 2025. Across those visits, inspectors documented 52 total violations — 1 critical, 28 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on September 15, 2025 shows 7 observation rows: 1 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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HAMPTON INN &SUITES has some meaningful issues on record. Would you still eat here?

C record

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink mold like substance.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cream cheese, butter, yogurt, hard boiled eggs, and milk not time stamped on buffet line. Items were discarded at 10am.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of 2% milk opened on Friday 9/12/25 stored in double door reach in cooler in storage area. Employee dated for 9/12.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding cream cheese, butter, yogurt, hard boiled eggs, and milk on Time as a Public Health Control on buffet line. Emailed person in charge written producers that were filled out during the inspection.

Disposition: Emergency order recommended
[12B-01-4] Employee eating while preparing food. Employee beverages on prep table.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood, not sealed, used as a food contact surface in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens in breakfast station and in prep area have built up food debris. Turbo oven has built up food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not stored protected in prep area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches a temper of 148 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31A-12-4] No handwash sink for employees. Hand wash sink was removed during remodeling process. Nearest hand wash sink is in the public restrooms approximately 50 feet away.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hotel is in the process of remodeling their breakfast area. Breakfast is being served in another room. Equipment has been moved and reconfigured to another room altogether and there is currently no hand wash sink in that room.
[31B-03-4] No soap provided at handwash sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.