Inspection history

2025-12-30 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A

Code	Description	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical

2025-10-27 · Cycle Inspection / Initial Inspection · Violations were cited · score 37

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2025-10-27 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—
20-08	Failure to post or conspicuously post healthy eating information	—

2024-08-13 · Cycle Inspection / Re-inspection · Violations were cited · score 22 B

Code	Description	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical
10B	Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.	—
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—
10H	Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.	—

2024-03-14 · Cycle Inspection / Initial Inspection · Violations were cited · score 19

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2024-03-14 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2023-05-09 · Cycle Inspection / Re-inspection · Violations were cited · score 20 B

Code	Description	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2023-04-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 30

Code	Description	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04J	Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—
10H	Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.	—

Hampton Inn Chelsea

Inspection history