DOLCE & THE REGENT COCKTAIL CLUB
1690 COLLINS AVENUE
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
0
Intermediate
3
Basic
10
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager threw it away. **Corrected On-Site**
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles and part of the ceiling grid missing about the triple sink. **Repeat Violation**
- 24-06-4:Basic - Clean utensils or equipment stored in dirty rack. Observed the shelving for clean dishes is rusted. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed in the ware washing area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a tong on the oven door. The cook removed it. **Corrected On-Site**
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed in the corner of the hood.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards and gasket soiled.
- 25-27-4:Basic - 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. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand washing sink at the bar. The manager removed it. **Corrected On-Site** **Repeat Violation**
- 16-32-5:Intermediate - 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.
Food safety inspection conducted on 3/6/2025 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 9/13/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Throughout the kitchen.
- 24-05-4: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**
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf in the warehouse washing area.
- 12B-07-4: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**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-24-5:Basic - Hole in or other damage to wall. Observed the wall in the staircase water stain with a mold like substance.
- 10-01-5: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**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the walk-in cooler fan guards soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler down stairs.
- 03D-02-5: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.
- 12A-13-4: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. Observed the dish washer load dirty dishes and remove the dishes without washing his hands.
- 12A-25-4: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.
- 01B-02-5: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.
- 01C-03-4:Intermediate - Clam tags not marked with last date served. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand sink at the bar.
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Food safety inspection conducted on 9/13/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).