REGENER8 Cafe
3490 NW 2 Ave, Miami, FL 33127 · Permanent Food Service · License 2338794
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority, 6 intermediate, 5 basic-35
- Extension granted on Oct 20Counts in full until a follow-up finds the problems fixed-3
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on drying rack shelves housing clean food pans in warewashing area on first floor.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed no proof of required state approved employee training not available for some employees.
More time given
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed for soups, empanada, and meatballs, grab and go chia pudding, hot sauces, spicy mix vegetables being sold at front counter are currently on hold till proper labeling is made.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observe Observed fermenting sauerkraut on prep counters at room temperature, sauerkraut (69°F - Cold Holding); without approved HACCP plant or process waiver. Observed fermenting kimchi on prep counters at room temperature, kimchi (67°F) without approved HACCP plant or process waiver. Per chef ferments for a week at room temp.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine 1st test Dishwasher 1st floor (Chlorine 0ppm); 2nd test Dishwasher 1st floor (Chlorine 0ppm); 3rd test Dishwasher 1st floor (Chlorine 0ppm).
Intermediate6
Code 03, Food out of temperature: Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed fermenting kimchi on prep counters at room temperature, kimchi (67°F) without approved HACCP plant or process waiver. Per chef ferments for a week at room temp.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed fermenting sauerkraut on prep counters at room temperature, sauerkraut (69°F - Cold Holding); without approved HACCP plant or process waiver. Per chef ferments for a week at room temp. See stop sale.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed operator conducting ROP for cooked caramelized onions, tomato jam and cooked meatballs and empanadas. Per operator, not used within 48 hours, used for bulk preparation and also observed being sold at front counter.
Code 14, Food-contact surfaces designed and maintained: Observed nonfood-grade brush bring used in at coffee station.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on drying rack shelves hosing clean food pans in warewashing area on first floor.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed for soups, empanada, and meatballs, grab and go chia pudding, hot sauces, spicy mix vegetables being sold at front counter.
Code 06, Food properly thawed: 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 8 filets of frozen salmon thawing in ROP bag found in walk in cooler. Operator removed from ROP to continue to thaw.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed handled and scoop submerged into ice in ice machine on the first floor near warewashing area.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine 1st test Dishwasher 1st floor (Chlorine 0ppm); 2nd test Dishwasher 1st floor (Chlorine 0ppm); 3rd test Dishwasher 1st floor (Chlorine 0ppm).
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed missing handwashing sign at HWS near warewashing area on the first floor. Also observed at HWS prep area, warewashing area, baking area on the second floor, and at front counter handwashing sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.