Regency Residence
Last inspected: Jan 13, 2026
43
Score
Regency Residence has been inspected eight times since 2022. The newest entry in the record is dated Jan 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to five violations.
“Employee touched bare body part and then engaged” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 80, which Regency Residence's 43 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching body and pulling up pants without washing hands and changing gloves. Coached employee on proper hand washing procedures.
12A-10-4
High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. Observed utensils for use in water at 76f degrees. Operator put the container on heat and brought it to >135 degrees. **Corrected On-Site**
10-05-5
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. Observed buttermilk in reach in cooler opened but not date marked.
02C-03-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menus. Emailed operator poster. **Corrective Action Taken**
02B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed pipes attached walls next to drink machine in kitchen entrance soiled with mold-like substance.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under in-use cutting board.
21-04-4
Basic - Floor soiled/has accumulation of debris. Observed floors behind equipment and against baseboards soiled.
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two employees handling food or clean dishes that needed beard guards.
13-04-4
Basic - Open dumpster lid. Observed dumpsters (2) with lids open. Operator had an employee close them during inspection. **Corrected On-Site**
33-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks not segregated from food items for use in kitchen, reach in cooler near back walk in cooler.
08B-49-4
Basic - Ceiling vents soiled with accumulated dust. vents Throughout kitchen.
36-34-5
43
Apr 2, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical 2 door cooler in kitchen - potato salad (45F - Cold Holding); sliced tomatoes (44F - Cold Holding); cut melon (48F - Cold Holding) see stop sale , temperatures not taken with probe thermometer today, recheck - tomatoes 41F, potato salad 41F **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut melon (48F - Cold Holding)
01B-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket on cook line, corrected to 200ppm **Corrected On-Site**
21-08-4
70
Dec 30, 2024
Routine - Food
1 major violation.
View 1 violation
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. Has only 1 food handler certificate.
53B-13-5
90
Apr 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
Oct 27, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands, shut water off with wet hand, did not dry hands, touched nose, then clean dishes, discussed with person in charge.
12A-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both quaternary ammonium test kits expired 2018/ 2022
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 cook, 1 dishwasher, 2 servers. CFM is scheduled to come in at 10.
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, moved to bucket **Corrected On-Site**
21-12-4
61
Apr 20, 2023
Routine - Food
No violations found.
100
Apr 19, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Dishwasher washed immediately after inspector, water was 72F, reached 114F after 2nd hand wash **Corrective Action Taken** **Warning**
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door vertical cooler in kitchen -Housemade chocolate pudding (52F - Cold Holding); steaks (51F - Cold Holding); tomato weges (50F - Cold Holding); house made ranch dressing (50F - Cold Holding)see stop sale In walk in cooler - Bottom round roast (45/47F - Cold Holding)made last night at about 5:30, see stop sale Takes temperatures 2 times per day, had not yet taken them today. **Warning**
03A-02-5
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. Emailed employee health agreement form to operator. Operator printed forms ** Warning** **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator, operator printed. **Corrective Action Taken** **Warning**
11-27-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Over container containers of cereal and water pitchers on expo line, operator moved to bottom. **Corrected On-Site** **Warning**
21-44-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line over utensil drawers, next to plates, operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator, he printed and posted **Warning**
51-13-4
52
Sep 7, 2022
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
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. Employee put hair net on then touched clean plates without washing hands **Warning**
12A-25-4
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. Employee touched dirty dishes then touched the top of clean pitchers to put on shelf without washing hands **Repeat Violation** **Warning**
12A-13-4
High Priority - Employee washed hands with no soap. Employee only rinsed hands, did not use soap **Warning**
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink by slicer **Repeat Violation** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with liquid in it not labeled in dish area, chef properly labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Floor soiled/has accumulation of debris. Under prep steam table on cook line **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler Gaskets **Warning**
23-03-4
Basic - Equipment in poor repair. Gaskets torn on up right refrigerator **Warning**
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
35
Frequently Asked Questions
When was Regency Residence last inspected?
The most recent health inspection at Regency Residence on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Regency Residence?
Across the inspection record, “employee touched bare body part and then engaged” has been cited two times, more than any other issue at Regency Residence.
How does Regency Residence compare to other restaurants in Port Richey?
Regency Residence most recently scored 43 out of 100, which is lower than the Port Richey average of 80.
Has Regency Residence's inspection record improved over time?
No. Recent inspections at Regency Residence have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Regency Residence 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 Residence inspected?
Based on the inspection history on file, Regency Residence is inspected around two times per year on average.
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