Hampton Inn & Suites
2075 SW Hwy 484, Ocala, FL 34473 · Permanent Food Service · License 5202698
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority, 2 intermediate (fixed on the spot), 2 basic-12
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026.
Administrative complaint
Intermediate2
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.
No documents available at inspection time, inspector provided a digital copy, Manager printed and filled out during inspection. All food discarded at the end of breakfast time (6:00-10:00am)
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink at the prep room blocked by cart, Employee moved.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At the storage area, unwashed apples stored with washed and wrapped apples, Manager moved all.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal frozen drink (opened) stored with customers food, employee moved.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.