Chelsea Restaurant
Last inspected: Aug 25, 2025
29
Score
Across the available record, Chelsea Restaurant has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Aug 25, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around 13 violations to closer to 22 violations.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged six times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
14
Minor latest
Inspection History
Aug 25, 2025
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (112F - Hot Holding); mashed potatoes (88F - Hot Holding) at steam table, as per chef for approximately 3 hours prior, advised manager to reheat product.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (46F - Cold Holding) at reach in cooler cook line filled over the line, coached employee on correct procedures.
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
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/ Manager arrived 20 minutes after inspection started. **Corrective Action Taken** **Repeat Violation**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen entrance.
36-17-5
Basic - Food stored on floor. Observed several food cases on floor at kitchen hallway.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water at cook line.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at office area.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Stored food not covered. Observed chicken, potatoes, shrimp not covered at reach in cooler. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Observed empanadas thawing in a container with no running water. Informed employee on proper procedure. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line area.
21-12-4
29
Jun 5, 2025
Complaint Full
4 major violations. 17 minor violations.
View 21 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation area by reach in cooler. - From follow-up inspection 2025-06-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-06-05: **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-06-05: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-06-05: **Admin Complaint**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-06-05: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen. - From follow-up inspection 2025-06-05: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair by steam table. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
36-24-5
Basic - - From initial inspection : 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. - From follow-up inspection 2025-06-05: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and at walk in cooler. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed near ice machine. - From follow-up inspection 2025-06-05: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled. - From follow-up inspection 2025-06-05: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-06-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler - From follow-up inspection 2025-06-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-06-05: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
14-09-4
Basic - - From initial inspection : 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** - From follow-up inspection 2025-06-05: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Stored food not covered. Observed chicken, potatoes, shrimp not covered at reach in cooler. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-06-05: **Time Extended**
22-16-4
29
Apr 1, 2025
Complaint Full
5 major violations. 22 minor violations.
View 27 violations
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation area by reach in cooler.
22-02-4
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/
53A-05-6
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.
02C-02-5
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.
53B-14-5
Basic - Stored food not covered. Observed chicken, potatoes, shrimp not covered at reach in cooler. **Repeat Violation**
08B-12-5
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**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee removed ice. **Corrective Action Taken**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled. **Repeat Violation**
36-34-5
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**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee eating while preparing food. Observed employee eating oranges while preparing food.
12B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed near ice machine.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and at walk in cooler. **Repeat Violation**
36-73-4
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.
08B-47-4
Basic - Hole in or other damage to wall. Observed wall in disrepair by steam table. **Repeat Violation**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled at kitchen. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
20
Feb 19, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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**
23-02-4
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**
02B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - From follow-up inspection 2025-02-19: **Time Extended**
14-11-5
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**
36-27-5
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**
36-34-5
64
Feb 18, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
20
Oct 24, 2024
Routine - Food
6 critical violations. 2 major violations. 15 minor violations.
View 23 violations
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-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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.
03D-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.
03A-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.
01B-02-5
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**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed three dirty utensils in the hand washing sink next to the triple sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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.
12B-07-4
Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
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**
08B-38-4
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**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed on the top of the ice machine.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance. **Repeat Violation**
31B-04-4
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.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic squeeze bottle with oil not labeled.
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
16
Apr 17, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Jan 3, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
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.
01B-13-4
High Priority - Observed spray hose at dish sink lower than flood rim of sink.
29-37-4
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.
03D-02-5
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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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**
11-26-1
Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Chef provided paper towels. **Corrected On-Site**
31B-02-4
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.
53A-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed ice scoop with no handle inside ice machine.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2023.
50-09-4
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.
40-06-5
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.
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
51-13-4
Basic - Observed equipment and utensils not properly air-dried - wet nesting at dishwashing area.
24-08-4
Basic - Observed no handwashing sign provided at a hand sink used by food employees at unisex bathroom.
31B-04-4
Basic - Observed old labels stuck to food containers after cleaning.
16-46-4
Basic - Observed silverware/utensils stored upright with the food-contact surface up at cook line.
24-18-4
Basic - Observed wall soiled with accumulated grease, food debris, and/or dust thorough kitchen.
36-27-5
23
Jun 15, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
64
Dec 5, 2022
Routine - Food
2 critical violations. 3 major violations. 16 minor violations.
View 21 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed water temperature at 87°F.
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs over onions in the walk-in cooler.
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar. **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in the container of rice in the room with the air conditioner.. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. Observed dishes in the kitchen. **Repeat Violation**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed the ice scoop on top of the ice machine.
24-06-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed several large plastic containers with different products on the floor in the dry storage room.
08B-38-4
Basic - Hole in or other damage to wall. Observed several missing tiles next to the oven.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer across from the walk-in cooler.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at the bar.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler gasket soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered. Observed the rice and bean container open in the room with air conditioner. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a large pan of beef patties being thawed on a shelf. The employee moved it to the walk-in cooler.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the kitchen. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles no labeled. **Repeat Violation**
02D-01-5
25
Frequently Asked Questions
When was Chelsea Restaurant last inspected?
The most recent health inspection at Chelsea Restaurant on file is from Aug 25, 2025. The public record contains 10 inspections in total.
What is the most common violation at Chelsea Restaurant?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Chelsea Restaurant.
How does Chelsea Restaurant compare to other restaurants in Miami Beach?
Chelsea Restaurant most recently scored 29 out of 100, which is lower than the Miami Beach average of 69.
Has Chelsea Restaurant's inspection record improved over time?
No. Recent inspections at Chelsea Restaurant have averaged around 22 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Chelsea Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chelsea Restaurant inspected?
Based on the inspection history on file, Chelsea Restaurant is inspected around four times per year on average.
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