Regan's Orange City Kitchen
Last inspected: Jan 7, 2026
35
Score
Going back to 2022, Regan's Orange City Kitchen has nine inspections in the public record. The most recent report on file is from Jan 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Orange City restaurant, which scores around 76. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 7, 2026
Food-Licensing Inspection
4 critical violations. 4 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
35
Oct 15, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Hot and Cold Water Available; Adequate Pressure
FL-25
33
Feb 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food in Good Condition, Safe, and Unadulterated
FL-13
55
Sep 20, 2024
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon not date marked in make table from 48 hours ago. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bike stored by wash ware area hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified in menu by the consumer advisory . **Corrected On-Site**
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment , soiled to with food debris,
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
Basic - Mop sink area , ceiling tile missing.
36-36-4
52
Apr 8, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
86
Jan 29, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top red potatoes (57F - Cold Holding)/15 minutes ; butter (57F - Cold Holding)/10 minutes. Operator instructed to refrigerate. Recommended the use of Time as a Public Health . Kitchen make table blue cheese (47F - Cold Holding)/2 hours. Operator had it in a container laying atop of make table container. Operator refrigerated, **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker witch gloves wiped hands on pants and then handled food without washing hands and changing gives educated operator l **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Ladder stored in front of cookline hand sink. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey and corned beef prepared 48 hours ago in kitchen reach in cooler, not date marked. "Corrected On-Site** **Corrected On-Site**
02C-02-5
Basic - Kitchen ceiling tile missing.
36-36-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm quat . **Corrected On-Site**
21-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
41
Sep 6, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Mar 22, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Triple door kitchen reach in cooler Turkey gravy 46F/overnight . Operator instructed to discard. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top milk (44F - Cold Holding)/10 minutes Front counter glass reach in cooler Milk (44F- cold holding)/10 minutes
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Mop cart stored in front of kitchen hand sink. **Repeat Violation**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Triple door kitchen reach in cooler. Home fries prepared 24 hours ago.
02C-02-5
Basic - Single-service articles improperly stored. Box of styrofoam stored on kitchen floor.
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes and cellphone stored on kitchen shelf above food preparation table, **Corrected On-Site**
40-06-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
32
Sep 8, 2022
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese date marked 8-20 at salad station make table.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen food preparation table pool eggs (61F - Cold Holding)/15 minutes ; potatoes (63F - Cold Holding)/ 2 hours . Operator placed in unit and ice. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in Triple door reach in cooler opened 3 days ago not datemarked **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by chairs .
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can drink in kitchen reach in cooler. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment soiled with food debris,
23-03-4
39
Frequently Asked Questions
When was Regan's Orange City Kitchen last inspected?
The most recent health inspection at Regan's Orange City Kitchen on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Regan's Orange City Kitchen?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Regan's Orange City Kitchen.
How does Regan's Orange City Kitchen compare to other restaurants in Orange City?
Regan's Orange City Kitchen most recently scored 35 out of 100, which is lower than the Orange City average of 76.
Has Regan's Orange City Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Regan's Orange City Kitchen have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Regan's Orange City Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Regan's Orange City Kitchen inspected?
Based on the inspection history on file, Regan's Orange City Kitchen is inspected around three times per year on average.
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