DirtyFLRestaurant Inspection Data

REGENCY RESIDENCE

REGENCY RESIDENCE in PORT RICHEY has 5 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

6711 EMBASSY BLVD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 10928801

Met Inspection Standards

2 high, 2 int, 7 basic

  • 36-34-5:Basic - Ceiling vents soiled with accumulated dust. vents Throughout kitchen.
  • 08B-49-4: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.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two employees handling food or clean dishes that needed beard guards.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors behind equipment and against baseboards soiled.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under in-use cutting board.
  • 23-03-4: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.
  • 33-16-4:Basic - Open dumpster lid. Observed dumpsters (2) with lids open. Operator had an employee close them during inspection. Corrected On-Site
  • 12A-10-4: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.
  • 10-05-5: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
  • 02C-03-5: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.
  • 02B-02-5: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**

4/2/2025· 11mo ago

Visit ID: 10751573

Met Inspection Standards

2 high, 1 basic

  • 21-08-4: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
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut melon (48F - Cold Holding)
  • 03A-02-5: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**

12/30/2024· 1y 2mo ago

Visit ID: 8737903

Met Inspection Standards

1 int

  • 53B-13-5: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.

4/9/2024· 1y 11mo ago

Visit ID: 8538391

Met Inspection Standards

1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf over containers of cereal, moved to bottom shelf.

10/27/2023· 2y 4mo ago

Visit ID: 8359044

Met Inspection Standards

1 high, 3 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, moved to bucket Corrected On-Site
  • 12A-10-4: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.
  • 16-37-1: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
  • 53A-05-6: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.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.