Regency Miami Airport
Last inspected: Feb 6, 2026
41
Score
Going back to 2022, Regency Miami Airport has 11 inspections in the public record. Inspectors last stopped by on Feb 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 17 violations to closer to six violations per visit.
“Operator is doing a special process” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 74, which Regency Miami Airport's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. Observed fresh apples stored unwrapped on the buffet line. During the inspection employee removed and washed apples and them wrapped. **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken breast stored over raw fish in reach in freezer. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pasteurized eggs in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed chemical containers stored underneath 3 compartments sink. During the inspection employee removed items. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. During the callback inspection employee cleaned it. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. During the inspection employee cleaned it. **Corrected On-Site**
23-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. During the callback inspection employee cleaned it **Corrected On-Site**
22-08-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. During the inspection employee removed fish from packaging. **Corrective Action Taken**
06-09-1
Basic - Clean glasses, plates and pans not stored inverted or in a protected manner. During the inspection employee removed plates and placed them correctly. **Corrected On-Site**
24-05-4
41
Aug 8, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed 8 reduced oxygen package of pork stored in reach in freezer, with preparation date 06/19 located at preparation. During the inspection employee discarded items. **Corrective Action Taken**
03G-08-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked boloñesa sausage, cooked chicken, and cooked pork with date 07/17/25 , 05/16/25, stored in reach in freezer, located at preparation kitchen. During the inspection employee discarded items. Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Observed 8 reduced oxygen package of pork stored in reach in freezer, with preparation date 06/19 located at preparation. During the inspection employee discarded items.
01B-13-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. As per operator they are not currently interested in pursuing HACCP certification. **Repeat Violation** **Warning**
03G-50-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked beef, stored in reach in freezer, located at preparation kitchen. During the employee discarded items. **Corrective Action Taken** **Repeat Violation**
03G-53-1
Basic - Interior of oven microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it. **Corrected On-Site**
22-08-4
Basic - Ice buildup in reach-in freezer, located at preparation kitchen.
14-69-4
Basic - Food stored on floor. Observed 1 case of raw pork stored on the floor in walk in freezer.
08B-38-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked boloñesa sausage, cooked chicken, and cooked pork with date 07/17/25 , 05/16/25, stored in reach in freezer, located at preparation kitchen. During the inspection employee discarded items. **Corrective Action Taken** **Repeat Violation**
03G-54-1
52
Mar 24, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-01-23: Inspector provided form ti apply for special process **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-03-24: Observed no HAACP plan approved or turned in. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled **Warning** - From follow-up inspection 2025-01-23: Observed exterior of dish machine soiled **Time Extended** - From follow-up inspection 2025-03-24: Observed exterior of dish machine soiled; at callback,. **Time Extended**
16-21-4
86
Jan 23, 2025
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink outside of restaurant. **Warning** - From follow-up inspection 2025-01-23: Observed no breaker at mop sink outside of restaurant. **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above ham. Observed raw hamburger stored above cheese and vegetables. **Warning** - From follow-up inspection 2025-01-23: Observed raw beef stored above soup and ready to eat prosciutto. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed company purchased with no license by FDACS. shrimp and corvina will be cooked and other licensed provider will be found. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-23: Inspector provided link for approved vendors for serving seafood raw. **Time Extended**
01D-01-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at kitchen entrance with utensils stored inside. Observed bucket of water stored in handsink in kitchen area. Operator removed during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-23: Observed bucket of water stored in handsink in kitchen area. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon, tuna tartar, and corvina and shrimp ceviche on menu not identified. **Warning** - From follow-up inspection 2025-01-23: Operator ordered new menus for establishment. **Time Extended** **Corrective Action Taken**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-01-23: Inspector provided form ti apply for special process **Time Extended** **Corrective Action Taken**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Rafael. **Warning** - From follow-up inspection 2025-01-23: Observed Rafael. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled **Warning** - From follow-up inspection 2025-01-23: Observed exterior of dish machine soiled **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen. **Warning** - From follow-up inspection 2025-01-23: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed oil on floor across three compartment sink. **Warning** - From follow-up inspection 2025-01-23: Observed oil on floor across three compartment sink. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers across cook line. Observed top of reach in freezers soiled. **Warning** - From follow-up inspection 2025-01-23: Observed soiled gaskets in reach in coolers across cook line. Observed top of reach in freezers soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line. **Warning** - From follow-up inspection 2025-01-23: Observed in reach in across cook line. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves. **Warning** - From follow-up inspection 2025-01-23: Observed rust on shelves **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves. **Warning** - From follow-up inspection 2025-01-23: Observed rust on shelves. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed flour at cook line with no label. **Warning** - From follow-up inspection 2025-01-23: Observed flour at cook line with no label. **Time Extended**
02D-01-5
29
Jan 22, 2025
Routine - Food
8 critical violations. 8 major violations. 9 minor violations.
View 25 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed company purchased with no license by FDACS. shrimp and corvina will be cooked and other licensed provider will be found. **Corrective Action Taken** **Warning**
01D-01-5
High Priority - Non-food grade towel used as liner for bread for self service at buffet line. **Warning**
14-86-1
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 18 salmon fillets and 10 branzino fillets being vacuum packaged on site stored in freezer. As per operator; fish is received and packaged fresh. **Warning**
03G-04-5
High Priority - Displayed food not properly protected from contamination. Observed bread for slicing stored out in open, no container or cover. **Warning**
08B-02-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink outside of restaurant. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet : sausage (125F - Hot Holding). **Warning**
03B-01-6
High Priority - Stop Sale issued due to adulteration of food product. Observed 18 salmon fillets and 10 branzino fillets being vacuum packaged on site stored in freezer. As per operator; fish is received and packaged fresh. **Warning**
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above ham. Observed raw hamburger stored above cheese and vegetables. **Warning**
08A-05-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to verbally calibrate thermometer. Inspector went over process with management. **Corrective Action Taken** **Warning**
53A-10-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chef unable to verbally calibrate thermometer. Inspector went over process with management. **Corrective Action Taken** **Warning**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry storage shelves soiled with food debris. Observed can opener soiled. Observed meat slicer soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at kitchen entrance with utensils stored inside. Observed bucket of water stored in handsink in kitchen area. Operator removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon, tuna tartar, and corvina and shrimp ceviche on menu not identified. **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
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. Carmen no proof at time of inspection. **Warning**
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Rafael. **Warning**
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage in standing water at three compartment sink. Inspector had operator turn on cold running water. **Corrective Action Taken** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves. **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour at cook line with no label. **Warning**
02D-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves. **Warning**
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers across cook line. Observed top of reach in freezers soiled. **Warning**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen. **Warning**
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled **Warning**
16-21-4
Basic - Food stored on floor. Observed oil on floor across three compartment sink. **Warning**
08B-38-4
9
Aug 13, 2024
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher inside employees hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
14-33-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Working containers of food removed from original container not identified by common name. Black beans frozen inside reach in freezer.
02D-01-5
41
Mar 13, 2024
Routine - Food
No violations found.
100
Mar 12, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler sliced cheese (51F - Cold Holding); deli ham (50F - Cold Holding); butter (52F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding); milk (51F - Cold Holding); whipped cream (51F - Cold Holding); shredded cheese (51F - Cold Holding); raw shelled eggs (ambient 51F - Cold Holding). Operator stated that all foods have been in unit since last delivery 2 days prior. SEE STOP SALE **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw chicken stored over raw fish and raw beef. Operator moved **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ranchero eggs on breakfast menu served with yolk in raw state are not marked. Operator marked all menus **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have a way to test high temperature dishwasher
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cup used as scoop in salt. Operator discarded **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef being thawed in standing water at prep sink. Operator turned on cold running water **Corrected On-Site**
06-01-5
39
Aug 25, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 24, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
78
Oct 20, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
58
Frequently Asked Questions
When was Regency Miami Airport last inspected?
The most recent health inspection at Regency Miami Airport on file is from Feb 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Regency Miami Airport?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Regency Miami Airport.
How does Regency Miami Airport compare to other restaurants in Miami?
Regency Miami Airport most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Regency Miami Airport's inspection record improved over time?
Yes. Recent inspections at Regency Miami Airport have averaged around six violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Regency Miami Airport 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 Regency Miami Airport inspected?
Based on the inspection history on file, Regency Miami Airport is inspected around three times per year on average.
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