THE BETSY SOUTH BEACH
1440 OCEAN DRIVE
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 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).
Inspection on 3/27/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - 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.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 22-49-4:High Priority - 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. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing area.
Food safety inspection conducted on 3/27/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 8/15/2023
High Priority
3
Intermediate
0
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in plastic containers in the dry storage room.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the cook line.
- 24-05-4:Basic - 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. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at the cook line.
- 08B-38-4:Basic - Food stored on floor. Observed bag in the box soda and water bottles on the floor in the dry storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep kitchen. The chef removed it.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line. The manager brought one. Corrected On-Site
- 23-03-4:Basic - 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.
- 25-05-4:Basic - Single-service articles improperly stored. Observed several cases of Togo containers and plastic utensils on the floor in the dry storage area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the sushi counter.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
Food safety inspection conducted on 8/15/2023 revealed 16 total violations (3 high priority, 0 intermediate, 13 basic).
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Google Rating
★★★★½ (4.6/5)
(2,002 reviews)Opening Hours
Monday:Open 24 hours
Tuesday:Open 24 hours
Wednesday:Open 24 hours
Thursday:Open 24 hours
Friday:Open 24 hours
Saturday:Open 24 hours
Sunday:Open 24 hours
✓ Currently Open
Features
✓ Lodging
✓ Restaurant
✓ Bar
Location
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Wheelchair Accessible
Last Enriched At: 5/14/2025