The Hampton Social
9114 Strada Place Ste 12110, Naples, FL 34108 · Permanent Food Service · License 2103063
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (1 fixed by the Oct 19 follow-up, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Walk-in cooler vegetable stock (47°F - Cold Holding); roasted garlic aioli (46°F - Cold Holding); raw chicken (48°F - Cold Holding); roasted vegetables (48°F - Cold Holding); cooked pork (46°F - Cold Holding); raw fish (45°F - Cold Holding). Operator stated was in temp less than four hours ago. Operator placed items in ice and pls ed bags of ice on items for quick cooling.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 8 small flying insects in dry storage area. Landing on storage racks, new sealed bags containing cookies/candies and unopened bottles of sauce and syrup.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed fish batter held on time and not on the time as public health control plan. Educated operator on need of adding batter on to plan, chef discarded batter as it was near end of time for plan.
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed ice cream scoops in water reaching 73°F. Operator removed scoops for cleaning and proper storage.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.