Restaurant · Nassau County, NY

Hampton Inn And Suites

125 Merrick Road

Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

No violations found

Get the Next Inspection, Free.

We'll email you when Hampton Inn And Suites has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Hampton Inn And Suites last inspected?: The most recent inspection on record was on Nov 4, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from Dec 14, 2023 to Nov 4, 2026.
Has Hampton Inn And Suites ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 14, 2023.

The Full Inspection History

4 inspections

Inspection

Nov 4, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 4, 2026 · Original Source

Inspection

Dec 8, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Dec 8, 2025 · Original Source

Inspection

Nov 14, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 14, 2024 · Original Source

Inspection

Dec 14, 2023

Critical violations found

2 recorded violations

criticalCode 2EFood temperature

Official Wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from New York State Department of Health, Dec 14, 2023 · Original Source