BETSY SOUTH BEACH
1440 OCEAN DRIVE, Miami Beach FL 33139
Last inspected Aug 20, 2026 · 9 visits since August 2023
JAN 25
JUL 25
DEC 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding); beef patties (58F - Cold Holding) at the cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee dried hands on a soiled towel after washing. Observed at the sushi station.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in the prep room downstairs.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at the sushi section.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a food handler cutting avocado with her bare hands. The chef had her wash the avocado and her hands and put on gloves.
Show the remaining 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed salmon over greens and cook line. The chef moved the salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (51F - Cold Holding); steak (51F - Cold Holding); at the cook line. As per the chef those items were put on line approximately 1 hour ago. The chef moved the items to another cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the potato dicer and can opener blade soiled.
Handwash sink not accessible for employee use at all times. Observed a pan and metal strainer in the sink at the bar. The bartender removed them.
Handwash sink used for purposes other than handwashing. Observed a metal pad and green pad in the hand washing sink in the downstairs prep room. The chef had the items removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware washing area.
Ice bucket/shovel stored on floor between uses. The manager put them on a shelf.
Apr 15, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the triple sink set up to sanitize and called for service.
Ice bucket not stored inverted between uses. Observed by the kitchen entrance.
Apr 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager had the triple sink set up to sanitize and called for service.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over steaks in the walk in cooler. The manager moved the beef patties to the bottom shelf.
Handwash sink used for purposes other than handwashing. Observed a strainer with food debris in the hand washing sink at the bar,
Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle at the bar. The manager had it labeled.
Ice bucket not stored inverted between uses. Observed by the kitchen entrance.
Time/temperature control for safety food thawed in an improper manner. Observed two bags of calamari in a plastic container with standing water. The manager turn on the water.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook removed his gloves after finishing a task and then put on new gloves and started a different task without washing his hands.
Raw animal food stored over or with unwashed produce. Observed raw beef patties over peppers in the drawer reach in coolers gaskets soiled at the cook line. The chef moved the beef to the bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over whole intact beef in the second walk-in cooler. The chef moved the beef patties to the lower shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a potato dicer blade soiled downstairs on the wall by the mop sink.
Ice scoop handle in contact with ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle touching the flour in a large container. The chef inverted the handle.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
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 dishwasher touch dirty plates and then touch clean plates without washing his hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over steak in the drawer reach in cooler by the oven. The manager put thermometers beef patties in the bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a French fry slicer soiled on the wall by the mop sink.
Handwash sink used for purposes other than handwashing. Observed dishes and pads in the sink downstairs. The manager removed the items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed downstairs next to the upright freezer. The manager brought towels.
No soap provided at handwash sink. Observed at the bar.
Spray bottle containing toxic substance not labeled. Observed at the bar. The bartender labeled it.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The cook removed it.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Observed a large plastic container with cooking oil on the floor. The manager moved it.
Ice bucket not stored inverted between uses. The manager inverted the bucket's.
In-use tongs stored on equipment door handle between uses. The manager removed them.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of99°F. The cook put thermometers beef patties pan on the hot plate.
In-use wet wiping cloth/towel used under cutting board. Observed under several cutting boards. The manager had them removed.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef patties over vegetables at the cook line. The chef moved the vegetables to the top shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over steak in the walk-in cooler. The chef moved the beef patties to the bottom shelf.
Handwash sink not accessible for employee use at all times. Observed a metal strainer in the sink at the bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed several packs of chicken not labeled individually in the walk-in cooler. The chicken packages were in a plastic container that was labeled. As per the chef the chicken was prepped today and he labeled each package.
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket stored on floor between uses. The chef put the buckets on a shelf.
Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoop.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar and kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
Time/temperature control for safety food thawed in an improper manner. Observed a fish filet in a pan of standing water at the sushi bar. The chef put it in the sink and turned on the cold water.
Wet mop not stored in a manner to allow the mop to dry. The chef had the mop inverted over the mop sink.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
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 dishwasher touch dirty plates and removed the clean plates without charging his gloves and washing his hands.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a hose connected tothe sink at the kitchen entrance and ware washing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. As per the chef the food handlers that are expired are either on vacation or no longer work at the establishment.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted at the kitchen entrance. The chef inverted the buckets.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. Observed at the sushi station. The cook inverted the scoop.
In-use wet wiping cloth/towel used under cutting board. Observed at the sushi station. The cook removed the towel.
Light shield damaged/in disrepair.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the water temperature at 140°F. The chef set up the triple sink with quaternary sanitizer at 200 ppms.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on top of the dish machine.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate13 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding); beef patties (58F - Cold Holding) at the cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding); beef patties (58F - Cold Holding) at the cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in plastic containers in the dry storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the sushi bar. The manager covered the top plate with plastic wrap.
Equipment in poor repair. Observed the reach in cooler gasket torn at the cook line.
Food stored on floor. Observed bag in the box soda and water bottles on the floor in the dry storage area.
In-use tongs stored on equipment door handle between uses. Observed at the cook line.
In-use wet wiping cloth/towel used under cutting board. Observed at the prep kitchen. The chef removed it.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line. The manager brought one.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the sushi Area preparation reach in cooler gasket soiled. Observed the reach in cooler gasket soiled at the cook line. Observed the walk-in cooler fan guards soiled.
Single-service articles improperly stored. Observed several cases of Togo containers and plastic utensils on the floor in the dry storage area.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the sushi counter.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.