The Betsy South Beach (Main Kitchen Basement Art Deco Wing)
Last inspected: Dec 2, 2025
52
Score
Across the available record, The Betsy South Beach (Main Kitchen Basement Art Deco Wing) has nine inspections on file, the first dated 2022. The newest entry in the record is dated Dec 2, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 10 violations before that.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 69, which The Betsy South Beach (Main Kitchen Basement Art Deco Wing)'s 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cream cheese in the second walk-in cooler. The chef moved the eggs. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw sausage over curd meats in the walk in cooler. The chef moved the sausage retort the bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed several severing trays on top of the hand washing sink in the ware washing area. The chef removed them. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bowl and utensils in the hand washing sink by the walk in cooler. The cook removed the items. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop on top of the ice machine. The chef put it the holder. **Corrective Action Taken**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. The chef removed it. **Corrected On-Site**
10-20-4
52
Nov 10, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation** **Warning**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.Observed the walk-in cooler fan guards and gasket soiled. **Warning**
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to the beverage walk-in cooler. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the dish machine. **Warning**
36-34-5
67
Jan 21, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
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 dish washer touching dirty dishes and removed the clean dishes with the same gloves on.
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook prepping food and then he touched the garbage can. He removed his gloves and put on new gloves without washing his hands.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container in the hand washing sink by the walk-in cooler. The person in charge removed it. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at two hand sinks by the coon line. The person in charge brought towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed next to the walk-in cooler.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The cook removed the bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed several tanks next to the beverage walk-in cooler.
51-11-4
Basic - Ceiling tile missing. Observed in the ware washing room.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open coffee cup on the preparation table.
12B-07-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed two base board tiles broken next to the walk-in cooler.
36-08-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to the walk-in cooler.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dairy and vegetable walk-in cooler fan guards soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers not labeled in the dry storage area. **Repeat Violation**
02D-01-5
32
Aug 19, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Food stored on floor. Observed a large metal pan with garlic on the floor in the dry storage room. The cook put it on a rack. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guard soiled in the walk-in cooler contains the proteins.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a large plastic container with quinoa not labeled.
02D-01-5
55
Mar 27, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
43
Aug 15, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
70
Mar 10, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (50F - Cold Holding); smoked salmon (51F - Cold Holding) located at reach in coolers, at main kitchen area, less than 4 hours. Advised to Chef to submerge food containers in ice to maintain temperatures at +or- 41F and below. **Corrective Action Taken**
03A-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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Chef.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub sponges/sponges stored in handwash sink at basement prep kitchen. Sponges were removed from inside handsink. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Emailed employee reporting agreement form to Chef.
11-26-1
Basic - Single-service articles improperly stored. Observed boxes of plastic containers, to-go containers and single service items stored on floor at storage area, not stored at least 6 inches above the floor, located at kitchen basement corridor area.
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed and tested Sanitizer Bucket (Quaternary 0ppm) stored under prep counter, at main kitchen area. Chef discarded quaternary sanitizer solution and refilled buckets, tested again at 400ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed food storage container of Panko bread crumbs and flour not labeled, located at basement prep kitchen. Chef labeled food containers. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl/container with no handle, left inside a storage container of flour, located at dry storage room. Chef removed plastic container stored in flour. **Corrected On-Site** **Repeat Violation**
14-01-5
52
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
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
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Frequently Asked Questions
When was The Betsy South Beach (Main Kitchen Basement Art Deco Wing) last inspected?
The most recent health inspection at The Betsy South Beach (Main Kitchen Basement Art Deco Wing) on file is from Dec 2, 2025. The public record contains nine inspections in total.
What is the most common violation at The Betsy South Beach (Main Kitchen Basement Art Deco Wing)?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at The Betsy South Beach (Main Kitchen Basement Art Deco Wing).
How does The Betsy South Beach (Main Kitchen Basement Art Deco Wing) compare to other restaurants in Miami Beach?
The Betsy South Beach (Main Kitchen Basement Art Deco Wing) most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has The Betsy South Beach (Main Kitchen Basement Art Deco Wing)'s inspection record improved over time?
Yes. Recent inspections at The Betsy South Beach (Main Kitchen Basement Art Deco Wing) have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Betsy South Beach (Main Kitchen Basement Art Deco Wing) 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 The Betsy South Beach (Main Kitchen Basement Art Deco Wing) inspected?
Based on the inspection history on file, The Betsy South Beach (Main Kitchen Basement Art Deco Wing) is inspected around three times per year on average.
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