THE BETSY SOUTH BEACH
1440 OCEAN DRIVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
2
Intermediate
3
Basic
7
Total
12
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 10-14-5:Basic - Ice bucket stored on floor between uses. The chef put the buckets on a shelf. **Corrected On-Site**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoop. **Corrected On-Site** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar and kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
- 06-01-5:Basic - 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. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. The chef had the mop inverted over the mop sink. **Corrected On-Site**
- 08A-04-5:High Priority - 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. **Corrected On-Site**
- 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 beef patties over steak in the walk-in cooler. The chef moved the beef patties to the bottom shelf. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal strainer in the sink at the bar.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 03G-06-5:Intermediate - 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. **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 8/19/2024
High Priority
1
Intermediate
6
Basic
8
Total
15
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-05-4:Basic - 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. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the sushi station. The cook inverted the scoop. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the sushi station. The cook removed the towel. **Corrected On-Site**
- 38-01-4:Basic - Light shield damaged/in disrepair.
- 12A-13-4:High Priority - 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.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a hose connected tothe sink at the kitchen entrance and ware washing area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. As per the chef the food handlers that are expired are either on vacation or no longer work at the establishment.
Food safety inspection conducted on 8/19/2024 revealed 15 total violations (1 high priority, 6 intermediate, 8 basic).