HAMDEN INN

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Inspection history

1. May 28, 2026

   ✕
   1 violation

   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

2. Nov 21, 2025

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

3. Mar 6, 2025

   ✕
   3 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Miscellaneous, Economic Violation, Choking Poster, Training.

4. Oct 4, 2024

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • In use food dispensing utensils improperly stored

5. Sep 21, 2023

   ✕
   13 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

6. Oct 1, 2021

   ✕
   4 violations

   • Critical: 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.
   • Single service items reused, improperly stored, dispensed, not used when required
   • In use food dispensing utensils improperly stored
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans