Restaurant · Tompkins County, NY

Hampton Inn

337 Elmira Road

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Hampton Inn last inspected?: The most recent inspection on record was on Oct 1, 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?: 7 inspections on record, from Nov 9, 2023 to Oct 1, 2026.
Has Hampton Inn ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 9, 2023.

The Full Inspection History

7 inspections

Re-Inspection

Oct 1, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 1, 2026 · Original Source

Inspection

Aug 27, 2026

Critical violations found

1 recorded violation

criticalCode 6AFood temperature

Official Wording

Potentially hazardous foods are not kept at or above 140�F during hot 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

Official record from New York State Department of Health, Aug 27, 2026 · Original Source

Re-Inspection

Jun 16, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jun 16, 2025 · Original Source

Inspection

Apr 4, 2025

Critical violations found

2 recorded violations

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

criticalCode 5AFood temperature

Official Wording

Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

In Plain English

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Apr 4, 2025 · Original Source

Re-Inspection

May 16, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, May 16, 2024 · Original Source

Inspection

Mar 29, 2024

Critical violations found

1 recorded violation

criticalCode 6AFood temperature

Official Wording

Potentially hazardous foods are not kept at or above 140�F during hot holding.

In Plain English

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Mar 29, 2024 · Original Source

Inspection

Nov 9, 2023

Non-critical violations only

1 recorded violation

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.