Dolce & the Regent Cocktail Club
Last inspected: Apr 8, 2026
70
Score
Dolce & the Regent Cocktail Club appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Apr 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Miami Beach restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Coached employee n proper procedures. **Warning** - From follow-up inspection 2026-04-08: Intermediate - Clam tags not marked with last date served. Coached employee n proper procedures. **Warning** **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided for chlorine dish machine. **Warning** - From follow-up inspection 2026-04-08: Intermediate - No chemical test kit provided for chlorine dish machine. **Warning** **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked in front of ice machines cracked. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked in front of ice machines cracked. **Repeat Violation** **Warning** **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair at dish area. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: Basic - Hole in or other damage to wall. Observed wall in disrepair at dish area. **Repeat Violation** **Warning** **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed fan cover soiled at walk in cooler. **Warning** - From follow-up inspection 2026-04-08: Basic - Unclean building components, attachments or fixtures. Observed fan cover soiled at walk in cooler. **Warning** **Time Extended**
36-50-4
70
Mar 31, 2026
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
22-49-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Clam tags not marked with last date served. Coached employee n proper procedures. **Warning**
01C-03-4
Intermediate - Equipment drain line draining into handwash sink. Observed drain line inside hand sink at beverage station. **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris at cook line. **Warning**
22-02-4
Intermediate - 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. **Warning**
02B-01-5
Intermediate - No chemical test kit provided for chlorine dish machine. **Warning**
16-37-1
Intermediate - 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. **Corrected On-Site** **Warning**
31B-02-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
38-04-4
Basic - Floor area(s) covered with standing water. Observed standing water in floor in front of ice machine. **Repeat Violation** **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked in front of ice machines cracked. **Repeat Violation** **Warning**
36-17-5
Basic - Hole in or other damage to wall. Observed wall in disrepair at dish area. **Repeat Violation** **Warning**
36-24-5
Basic - 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. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in standing water at 68F at cook line. **Warning**
10-07-4
Basic - Unclean building components, attachments or fixtures. Observed fan cover soiled at walk in cooler. **Warning**
36-50-4
Basic - 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. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles of oil not labels at cook line. **Warning**
02D-01-5
19
Oct 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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.
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf. **Repeat Violation**
24-06-4
Basic - Floor area(s) covered with standing water. Observed in the ware washing area. **Repeat Violation**
36-22-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
67
Mar 6, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Sep 13, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - 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.
03D-02-5
High Priority - 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.
12A-13-4
High Priority - 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.
12A-25-4
High Priority - 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.
01B-02-5
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand sink at the bar.
31A-11-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Basic - Hole in or other damage to wall. Observed the wall in the staircase water stain with a mold like substance.
36-24-5
Basic - 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. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the walk-in cooler fan guards soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler down stairs.
14-17-4
Basic - Ceiling tile missing. Throughout the kitchen.
36-36-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf in the warehouse washing area.
24-06-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
26
Mar 19, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Aug 24, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Dec 20, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - 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 bar dish machine using chlorine sanitizer at 0ppm, due to empty sanitizer container. Manager replaced sanitizer solution container. **Corrective Action Taken** **Repeat Violation**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink and coffee machine/canister at kitchen area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink located next to three compartment sink.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at sink, identified as a handwash sink, located next to coffee machine/canister at kitchen area. Manager in the process of turning hot water valve on, located under sink. **Corrective Action Taken**
27-16-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on kitchen floor, at walkway area leading to walk in cooler. Observed frying pans, plates and pots stored on top shelving above prep coolers, not kept inverted or protected. **Repeat Violation**
24-07-4
Basic - Food stored on floor. Observed a box of fries/potatoes stored on floor inside walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses located on oven door handles. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water at 118F located on kitchen prep counter. **Repeat Violation**
10-07-4
Basic - Cardboard used to line food-contact shelves located under bags of flour, at downstairs prep kitchen area.
14-05-4
50
Frequently Asked Questions
When was Dolce & the Regent Cocktail Club last inspected?
The most recent health inspection at Dolce & the Regent Cocktail Club on file is from Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Dolce & the Regent Cocktail Club?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Dolce & the Regent Cocktail Club.
How does Dolce & the Regent Cocktail Club compare to other restaurants in Miami Beach?
Dolce & the Regent Cocktail Club most recently scored 70 out of 100, which is about the same as the Miami Beach average of 69.
Has Dolce & the Regent Cocktail Club's inspection record improved over time?
Results have been roughly steady. Inspections at Dolce & the Regent Cocktail Club have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dolce & the Regent Cocktail Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dolce & the Regent Cocktail Club inspected?
Based on the inspection history on file, Dolce & the Regent Cocktail Club is inspected around two times per year on average.
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