CHELSEA RESTAURANT
944 Washington Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
5
Basic
22
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee removed ice. **Corrective Action Taken**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 12B-01-4:Basic - Employee eating while preparing food. Observed employee eating oranges while preparing food.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed near ice machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and at walk in cooler. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers with shrimp, chicken and hot dogs not stored at least 6 inches off of the floor at kitchen.
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair by steam table. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled at kitchen. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Observed chicken, potatoes, shrimp not covered at reach in cooler. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken and hot dogs thawing in a container with no running water. Informed employee on proper procedure. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. **Repeat Violation**
- 13-05-4:Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation area by reach in cooler.
- 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/
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken held more than 24 hours not properly date marked at walk in cooler.
- 53B-14-5:Intermediate - 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 certificate for Jose Suriano expired on 12/15/2024 Mario D Chirino expired on 1/10/2023.
Food safety inspection conducted on 4/1/2025 revealed 27 total violations (0 high priority, 5 intermediate, 22 basic).
Inspection on 4/1/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout the kitchen, - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. - From follow-up inspection 2025-02-19: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
Food safety inspection conducted on 4/1/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 2/19/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout the kitchen, - From follow-up inspection 2025-02-19: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - From follow-up inspection 2025-02-19: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. - From follow-up inspection 2025-02-19: **Time Extended**
- 23-02-4:High Priority - - From initial inspection : High Priority - Water misting device not maintained/cleaned as required. Walk in cooler fan cover soiled. Gaskets throughout reach in cooler soiled. - From follow-up inspection 2025-02-19: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and steak not linked to consumer advisory. - From follow-up inspection 2025-02-19: **Time Extended**
Food safety inspection conducted on 2/19/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 2/18/2025
High Priority
5
Intermediate
3
Basic
11
Total
19
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen and at walk in cooler.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout the kitchen,
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above preparation table at kitchen.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler temperature at 64F.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen and walk in cooler.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container with shrimp and burgers not stored at least 6 inches off of the floor at kitchen.
- 08B-12-5:Basic - Stored food not covered. Observed fettuccine and yellow rice not cover at walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, burgers, fish thawing in a container with no running water, instructed employee on proper procedure.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over seafood mix.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiples task without changing gloves. Instructed employee on proper procedure.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (64F - Cold Holding); salmon (64F - Cold Holding); octopus (63F - Cold Holding); burgers (63F - Cold Holding); lobster (65F - Cold Holding); chicken (65F - Cold Holding); beef (68F - Cold Holding) all stored at walk in cooler held for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (64F - Cold Holding); salmon (64F - Cold Holding); octopus (63F - Cold Holding); burgers (63F - Cold Holding); lobster (65F - Cold Holding); chicken (65F - Cold Holding); beef (68F - Cold Holding) all stored at walk in cooler held for more than 4 hours.
- 23-02-4:High Priority - Water misting device not maintained/cleaned as required. Walk in cooler fan cover soiled. Gaskets throughout reach in cooler soiled.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and steak not linked to consumer advisory.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink at kitchen.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice and vaca frita not date marked at walk in cooler.
Food safety inspection conducted on 2/18/2025 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).
Inspection on 10/24/2024
High Priority
6
Intermediate
2
Basic
15
Total
23
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container with water on the preparation reach in cooler.
- 14-11-5:Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08B-38-4:Basic - Food stored on floor. Observed two plastic containers one with vinegar and the other cooking oil on the floor in the kitchen. **Repeat Violation**
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed in the hotel lobby. The bar tender put it on top of the ice machine. **Corrective Action Taken**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed on the top of the ice machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the reach in cooler soiled. Observed the walk-in cooler fan guard and gasket soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a plastic squeeze bottle with oil not labeled.
- 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 pork (70F - Cooling); cooked pork (78F - Cooling); (78F) in the walk-in cooler. As per the cook the pork was cooked last night.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over red bell peppers in the walk-in, observed raw shrimp over peppers and onions in the walk-in cooler. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a raw shell egg over potato salad at the cook line. **Repeat Violation**
- 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 pork (70F - Cooling); cooked pork (78F - Cooling); (78F) in the walk-in cooler. As per the cook the pork was cooked last night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (51F - Cold Holding) in a pan on a preparation table. As per the cook it was put there approximately one hour ago. The cook put it in the walk-in cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed three dirty utensils in the hand washing sink next to the triple sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
Food safety inspection conducted on 10/24/2024 revealed 23 total violations (6 high priority, 2 intermediate, 15 basic).