DOLCE & THE REGENT COCKTAIL CLUB
1690 COLLINS AVENUE, Miami Beach FL 33139 · 212.244.8866
Last inspected Apr 8, 2026 · 7 visits since August 2023
MAR 24
SEP 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sausage (51F - Cold Holding) at reach in cooler across from stove. As per employee, since the previous day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Clam tags not marked with last date served. Coached employee n proper procedures.
No chemical test kit provided for chlorine dish machine.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked in front of ice machines cracked.
Hole in or other damage to wall. Observed wall in disrepair at dish area.
Show the remaining 1 finding ▾
Unclean building components, attachments or fixtures. Observed fan cover soiled at walk in cooler.
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm at dish area. Employees set up 3 compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over hash browns and bean sprouts in walk cooler 2. Manager rearranged products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sausage (51F - Cold Holding) at reach in cooler across from stove. As per employee, since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (51F - Cold Holding) at reach in cooler across from stove. As per employee, since the previous day.
Clam tags not marked with last date served. Coached employee n proper procedures.
Equipment drain line draining into handwash sink. Observed drain line inside hand sink at beverage station.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris at cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers eggs Benedict, undercooked. Product not identified as undercooked and linked to consumer advisory.
No chemical test kit provided for chlorine dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink across from cook line and coffee station. Employee replenished paper towels.
Floor area(s) covered with standing water. Observed standing water in floor in front of ice machine.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked in front of ice machines cracked.
Hole in or other damage to wall. Observed wall in disrepair at dish area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside container near elevator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in standing water at 68F at cook line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Unclean building components, attachments or fixtures. Observed fan cover soiled at walk in cooler.
Water leaking from pipe and faucet at preparation sink across from reach in freezer in front of cook line. Observed water leaking from faucet at hand sink at cook line and bar when valve is closed.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles of oil not labels at cook line.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dish washer handle dirty dishes then handled clean dishes without washing his hands.
Clam/mussel/oyster tags not marked with last date served.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf.
Floor area(s) covered with standing water. Observed in the ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed a strainer in the hand washing sink at the bar. The manager removed it.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary and the dish machines use chlorine. The establishment only has quaternary test strips.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager threw it away.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles and part of the ceiling grid missing about the triple sink.
Clean utensils or equipment stored in dirty rack. Observed the shelving for clean dishes is rusted.
Floor area(s) covered with standing water. Observed in the ware washing area.
Floor soiled/has accumulation of debris.
In-use tongs stored on equipment door handle between uses. Observed a tong on the oven door. The cook removed it.
No container installed for catching grease from hood drip tray. Observed in the corner of the hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards and gasket soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked red peppers (51F - Cooling); in the walk-in cooler. As per the chef it was cooked last night.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer load dirty dishes and remove the dishes without washing his hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher wipe his face with a cloth towel and continued working without washing his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked red peppers (51F - Cooling); in the walk-in cooler. As per the chef it was cooked last night.
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed a strainer in the hand sink at the bar.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Ceiling tile missing. Throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket at the kitchen entrance. The manager inverted it.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf in the warehouse washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container on a prep table. The chef discarded it.
Equipment and utensils not properly air-dried - wet nesting.
Hole in or other damage to wall. Observed the wall in the staircase water stain with a mold like substance.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed three spoons in a metal container with a water temperature of 82°F. The manager discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the walk-in cooler fan guards soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler down stairs.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the front bar and kitchen dish machines both at 0.00 ppms. The chef has the triple sink set up for sanitizing.
Clam tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it washed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed at the warehouse washing hand sink.
Spray bottle containing toxic substance not labeled. Observed at the bar. The manager labeled the spray bottles.
Food stored on floor. Observed a metal pan containing chicken on the walk-in freezer floor. The chef moved it to a shelf.
Ice bucket upright between uses. The manager inverted it.
No handwashing sign provided at a hand sink used by food employees. Observed at the warehouse washing hand sink.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line and a large plastic container with panko.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at the side bar and kitchen. The manager turned off the dish machine at the side bar and instructed the staff to use the main bar dish machine. The chef filled the triple sink with quaternary sanitizer and instructed the dishwasher to continue using the machine to wash the dishes and put the dishes in the triple sink to sanitize.
Clam tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the pizza station. The manager brought towels.
Ceiling tile missing. Observed by the ware washing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the prep area. Observed pots and pans at the cook line. The chef wrapped the top plate with plastic wrap and inserted the pots and pans.
Equipment in poor repair. Observed the reach in cooler gaskets torn at the pizza station.
In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The chef removed the items.
In-use tongs stored on equipment door handle between uses. Observed in the prep kitchen. The chef removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the pizza station. Observed the walk-in cooler gaskets and fan guards soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager put the straws behind the counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.