Hampton Inn by Hilton
201 NE 4th Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6022794
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....ham 48°F , sausages 48°F, bacon 47°F, butter 49°F, opened can gravy 47°F in reach #2 .
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-17
- Safety score83
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 visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41°F....ham 48°F , sausages 48°F, bacon 47°F, butter 49°F , opened can gravy 47°F in reach #2 .
Food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....ham 48°F , sausages 48°F, bacon 47°F, butter 49°F, opened can gravy 47°F in reach #2 .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Manager discarded food.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized...quaternary ammonium 00 ppm. sanitizer solution gallon was empty, employee replace full gallon and Quat 200 ppm.
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled....all purpose cleaner spray bottle .
Manager labeled
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233...employee name Kenol, Vashawn , Jack not provided food handler training .
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. ..Dishmachine not functioning. Manager stated that they didn't used Dishmachine to clean utensils. Manager put on out of order .
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.
- Stop sale
- An order that the food can’t be sold or served.