CHELSEA RESTAURANT
944 Washington Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 7 health inspection reports
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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).
Inspection on 4/17/2024
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled at warewashing area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at warewashing area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2022. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed green cuttings boards grooved at cookline.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee mashing potatoes while wearing bracelet at cookline.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in coolers gaskets in disrepair at cookline and units at bar area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of frying oil and vinegar stored on floor at cookline and box of sugar cane stored on floor at dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cookline and bar area.
- 31B-04-4:Basic - Observed no handwashing sign provided at a hand sink used by food employees at unisex bathroom. Repeat Violation
- 29-49-6:Basic - Observed standing water in bottom of reach-in-cooler closer to dishmachines.
- 36-27-5:Basic - Observed wall soiled with accumulated grease, food debris, and/or dust thorough kitchen and behind three compartment sink. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler.
- 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 chciken stored over pork and beef at walk-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board soiled at cookline and white small cutting board soiled at bar.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 4/17/2024 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).
Inspection on 1/3/2024
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed ice scoop with no handle inside ice machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2023.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker stored over preparation table at cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in coolers gaskets in disrepair and handle to white reach-freezer refrigerator in disrepair and reach-in door in disrepair at cook line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
- 24-08-4:Basic - Observed equipment and utensils not properly air-dried - wet nesting at dishwashing area.
- 31B-04-4:Basic - Observed no handwashing sign provided at a hand sink used by food employees at unisex bathroom.
- 16-46-4:Basic - Observed old labels stuck to food containers after cleaning.
- 24-18-4:Basic - Observed silverware/utensils stored upright with the food-contact surface up at cook line.
- 36-27-5:Basic - Observed wall soiled with accumulated grease, food debris, and/or dust thorough kitchen.
- 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 chicken (60F - Cooling). As per chef, it was cooked the night before.
- 29-37-4:High Priority - Observed spray hose at dish sink lower than flood rim of sink.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked chicken (60F - Cooling). As per chef, it was cooked the night before.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with cleanup procedures via email.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided manager with employee reporting responsibilities agreements, they started signing during inspection. **Corrective Action Taken**
- 31B-02-4:Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Chef provided paper towels. Corrected On-Site
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef not knowing how to calibrate thermometer using the cold method. Coached chef on correct procedure.
Food safety inspection conducted on 1/3/2024 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Additional Information
Contact Information
Phone: (305) 397-8246
Website: https://www.southbeachbrew.com/
Google Rating
★★★★½ (4.8/5)
(195 reviews)Price Level
$$
Opening Hours
Monday:12:00 – 10:00 PM
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 10:00 PM
Friday:12:00 PM – 2:00 AM
Saturday:11:00 AM – 2:00 AM
Sunday:11:00 AM – 10:00 PM
✓ Currently Open
Features
✓ Night Club
✓ Bar
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025