Hampton Inn Cumberland - Food
Last inspected: Nov 25, 2025
86
Score
Hampton Inn Cumberland - Food has a thin inspection record, with only two visits on file so far. Inspectors last stopped by on Nov 25, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly eight violations earlier in the record.
The city-wide average sits at 90, which Hampton Inn Cumberland - Food's 86 doesn't quite reach. The record reflects steady performance over time.
2
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 25, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cream cheese, yogurt, shredded cheese, and milk cold holding above 41F on countertop in front food service area. CA: All TCS foods shall be maintained at 41F or below. COS: All items were removed from the reach in cooler at 6am and placed on time to be tossed at 10am.
511-6-1.04(6)(f)
86
Nov 5, 2024
Routine
1 critical violation. 5 major violations. 2 minor violations. 7 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed boiled unshelled eggs held on the counter at 56*F, butter was placed in the fridge was at 66*F and shredded cheddar cheese was on the counter at 63*F. CA Ensure all TCS foods are held at 41*F and below. COS Manager tossed out the eggs, butter and cheese
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed no procedure on site for cleaning of vomit and fecal incident. Manager was new and had no idea how to clean up just in case C/A All food establishments are required to have a written procedure for vomit/fecal clean up and obtain all supplies on site. COS: Copy Vomit /Fecal Clean up procedure provided to facility.
511-6-1.03(6)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at the hand sink CA Ensure that paper towels are available at the hand sink at all times COS Employee replaced paper towels
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed the hot water at the hand sink measuring 134*F
511-6-1.06(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Employee admitted she uses windex to clean and sterilize the countertops. CA . Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Fo...
511-6-1.05(7)(b)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Observed no health employee policy. CA 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS Manager asked the employee to sign the employee health policy
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee having personal food on the designated prep table. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee ceased eating and sanitized the surface. COS: manager asked the employee to move to a designated area.
511-6-1.03(5)(k)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee washing dishes and put them into the sterilizing sink withou511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) CA (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. t sterilizing the. COS
511-6-1.05(6)(o)
47
Frequently Asked Questions
When was Hampton Inn Cumberland - Food last inspected?
The most recent health inspection at Hampton Inn Cumberland - Food on file is from Nov 25, 2025. The public record contains two inspections in total.
How does Hampton Inn Cumberland - Food compare to other restaurants in Atlanta?
Hampton Inn Cumberland - Food most recently scored 86 out of 100, which is lower than the Atlanta average of 90.
Has Hampton Inn Cumberland - Food's inspection record improved over time?
Yes. Recent inspections at Hampton Inn Cumberland - Food have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Hampton Inn Cumberland - Food means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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