Question 1

How many health inspections has HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT had?

Accepted Answer

HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT has had 6 inspections according to Florida DBPR records.

Question 2

Has HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT ever been shut down?

Accepted Answer

No, HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT has no emergency closures on record.

Question 3

What are the most common violations at HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT?

Accepted Answer

The most frequently cited violations at HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT are: Employee health reporting, Allergen awareness, Consumer advisory.

Question 4

What does Florida violation V10 (Approved food source) mean?

Accepted Answer

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

Question 5

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 6

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

HAMPTON INN & SUITES CAPE CANAVERAL CRUISE PORT

Inspection History (6)

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

HOME2SUITES CAPE CANAVERAL CRUISE PORT

HOMEWOOD SUITES CAPE CANAVERAL COCOA BEACH

PORT CANAVERAL YACHT CLUB INC

GATORS DOCKSIDE

Editorial Standards & Data Oversight