REGENCY MIAMI AIRPORT

Name: REGENCY MIAMI AIRPORT
Address: 1000 NW 42 AVE, MIAMI, FL, 33126, US
Rating: 22.8

1000 NW 42 AVE, MIAMI, FL 33126

License #2316762

🏨 Hotel/Resort ℹ️

22.8 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

REGENCY MIAMI AIRPORT in MIAMI currently holds an InspectFL Health Score of 22.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 89 total violations — 22 critical, 28 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 13, 2024

The latest inspection on October 12, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

REGENCY MIAMI AIRPORT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of the hand sink, located at cooking line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand sink, located at cooking line. During the inspection employee removed item.
[06-09-2] 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. See stop sale. Observed 12 raw salmon fillets stored in 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. Discussed and coached operator in proper methods.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Observed 12 raw salmon fillets stored in 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. Discussed and coached operator in proper methods.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over open heavy cream container in flip top reach in cooler. During the inspection employee removed items and placed them properly.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples displayed for service on the restaurant buffet. During the inspection employee removed apples and washed them.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, plates and pans not stored inverted or in a protected manner. During the inspection employee removed plates and placed them correctly.
[06-09-1] 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.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. During the callback inspection employee cleaned it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. During the inspection employee cleaned it.
[08B-02-4] 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.
[08A-02-6] 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.
[08A-05-6] 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.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical containers stored underneath 3 compartments sink. During the inspection employee removed items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. During the callback inspection employee cleaned it.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed 1 case of raw pork stored on the floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer, located at preparation kitchen.
[22-08-4] Interior of oven microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned it.
[03G-53-1] 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.
[03G-54-1] 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.
[03G-08-5] 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] 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.
[03G-50-1] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
[08B-38-4] Observed oil on floor across three compartment sink.
[23-03-4] Observed soiled gaskets in reach in coolers across cook line. Observed top of reach in freezers soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour at cook line with no label.
[01D-01-5] Inspector provided link for approved vendors for serving seafood raw.
[08A-05-6] 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.
[29-42-4] 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.
[31A-11-4] 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.
[02B-01-5] 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.
[03G-50-1] Inspector provided form ti apply for special process
[53B-14-5] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in kitchen.
[08B-38-4] Food stored on floor. Observed oil on floor across three compartment sink.
[23-03-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves.
[06-01-5] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour at cook line with no label.
[08B-02-4] Displayed food not properly protected from contamination. Observed bread for slicing stored out in open, no container or cover.
[03G-04-5] 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.
[14-86-1] Non-food grade towel used as liner for bread for self service at buffet line.
[01D-01-5] 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.
[08A-05-6] 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.
[01B-03-5] 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.
[03B-01-6] 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).
[29-42-4] 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.
[53A-10-4] 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.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed chef unable to verbally calibrate thermometer. Inspector went over process with management.
[22-02-4] 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.
[31A-11-4] 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.
[02B-01-5] 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.
[03G-50-1] 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.
[53B-13-5] 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.
[53B-14-5] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Operator cleaned
[14-01-5] Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cup used as scoop in salt. Operator discarded
[06-09-1] 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
[06-01-5] 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
[08A-20-5] 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
[01B-13-4] 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.
[03A-02-5] 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
[02B-01-5] 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
[16-62-1] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents