The Betsy South Beach
Last inspected: Apr 7, 2026
55
Score
Across the available record, The Betsy South Beach has nine inspections on file, the first dated 2022. The Betsy South Beach was last inspected on Apr 7, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around 11 violations each.
Looking across the full record, “raw animal foods not properly separated” is the recurring theme, flagged four times.
The Betsy South Beach's latest score of 55 falls below the Miami Beach average of 69. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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 steaks in the walk in cooler. The manager moved the beef patties to the bottom shelf. **Warning**
08A-20-5
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. The manager had the triple sink set up to sanitize and called for service. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed a blue liquid in a spray bottle at the bar. The manager had it labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer with food debris in the hand washing sink at the bar, **Warning**
31A-11-4
Basic - Ice bucket not stored inverted between uses. Observed by the kitchen entrance. **Warning**
10-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed two bags of calamari in a plastic container with standing water. The manager turn on the water. **Corrected On-Site** **Warning**
06-01-5
55
Dec 2, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
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 whole intact beef in the second walk-in cooler. The chef moved the beef patties to the lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef patties over peppers in the drawer reach in coolers gaskets soiled at the cook line. The chef moved the beef to the bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook removed his gloves after finishing a task and then put on new gloves and started a different task without washing his hands.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a potato dicer blade soiled downstairs on the wall by the mop sink. **Repeat Violation**
22-02-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle touching the flour in a large container. The chef inverted the handle. **Corrected On-Site**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
50
Jul 28, 2025
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over steak in the drawer reach in cooler by the oven. The manager put thermometers beef patties in the bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-20-5
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 then touch clean plates without washing his hands.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a French fry slicer soiled on the wall by the mop sink.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes and pads in the sink downstairs. The manager removed the items. **Corrected On-Site**
31A-11-4
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 downstairs next to the upright freezer. The manager brought towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar. The bartender labeled it.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The cook removed it. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor. The manager moved it. **Corrected On-Site**
08B-38-4
Basic - Ice bucket not stored inverted between uses. The manager inverted the bucket's. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. The manager removed them. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of99°F. The cook put thermometers beef patties pan on the hot plate. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under several cutting boards. The manager had them removed. **Corrected On-Site**
21-04-4
26
Jan 21, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
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-04-5
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**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal strainer in the sink at the bar.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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**
03G-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar and kitchen.
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
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**
42-01-4
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**
06-01-5
Basic - Ice bucket stored on floor between uses. The chef put the buckets on a shelf. **Corrected On-Site**
10-14-5
39
Aug 19, 2024
Routine - Food
1 critical violation. 6 major violations. 8 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 dishwasher touch dirty plates and removed the clean plates without charging his gloves and washing his hands.
12A-13-4
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 - Handwash sink used for purposes other than handwashing. Observed a hose connected tothe sink at the kitchen entrance and ware washing area.
31A-11-4
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
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.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice scoop handle in contact with ice. Observed at the sushi station. The cook inverted the scoop. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the sushi station. The cook removed the towel. **Corrected On-Site**
21-04-4
Basic - Light shield damaged/in disrepair.
38-01-4
32
Mar 27, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
58
Aug 15, 2023
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
33
Mar 10, 2023
Routine - Food
2 major violations.
View 2 violations
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 - 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
82
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
70
Frequently Asked Questions
When was The Betsy South Beach last inspected?
The most recent health inspection at The Betsy South Beach on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at The Betsy South Beach?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at The Betsy South Beach.
How does The Betsy South Beach compare to other restaurants in Miami Beach?
The Betsy South Beach most recently scored 55 out of 100, which is lower than the Miami Beach average of 69.
Has The Betsy South Beach's inspection record improved over time?
Results have been roughly steady. Inspections at The Betsy South Beach have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Betsy South Beach means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Betsy South Beach inspected?
Based on the inspection history on file, The Betsy South Beach is inspected around three times per year on average.
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