Hampton Inn & Suites
5664 Tuscola Blvd, North Port, FL 34287 · Permanent Food Service · License 6805814
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection2 high priority (fixed on the spot), 3 intermediate-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw shell eggs (50°F - Cold Holding); butter (51°F - Cold Holding) in the glass door breakfast counter cooler. Observed the coils of the cold holding unit frozen over. The operator was unable to determine the length of time the above foods had been held. The operator discarded the potentially hazardous foods.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shell eggs (50°F - Cold Holding); butter (51°F - Cold Holding) in the glass door breakfast counter cooler. Observed the coils of the cold holding unit frozen over. The operator was unable to determine the length of time the above foods had been held. The operator discarded the potentially hazardous foods.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed thaw cooked sausage, in the bar cooler in the kitchen, not marked with the date when removed from the freezer.
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Observed the probe thermometer at 20°F in ice water.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
- Stop sale
- An order that the food can’t be sold or served.