DOLCE & THE REGENT COCKTAIL CLUB
1690 COLLINS AVENUE
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 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).
Inspection on 3/19/2024
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed a metal pan containing chicken on the walk-in freezer floor. The chef moved it to a shelf. Corrected On-Site
- 10-14-5:Basic - Ice bucket upright between uses. The manager inverted it. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the warehouse washing hand sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line and a large plastic container with panko.
- 22-41-4: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 the front bar and kitchen dish machines both at 0.00 ppms. The chef has the triple sink set up for sanitizing. **Corrective Action Taken** Repeat Violation
- 01C-03-4:Intermediate - Clam tags not marked with last date served. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it washed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the warehouse washing hand sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar. The manager labeled the spray bottles. Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 8/24/2023
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed by the ware washing area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the prep area. Observed pots and pans at the cook line. The chef wrapped the top plate with plastic wrap and inserted the pots and pans. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn at the pizza station.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the cook line. The chef removed the items. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in the prep kitchen. The chef removed it. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the pizza station. Observed the walk-in cooler gaskets and fan guards soiled.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager put the straws behind the counter. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 22-41-4: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 at the side bar and kitchen. The manager turned off the dish machine at the side bar and instructed the staff to use the main bar dish machine. The chef filled the triple sink with quaternary sanitizer and instructed the dishwasher to continue using the machine to wash the dishes and put the dishes in the triple sink to sanitize. Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the pizza station. The manager brought towels. Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).