Chelsea Restaurant
944 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2328870
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection5 high priority (no follow-up needed, 1 repeat), 1 intermediate, 6 basic (2 repeats)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed a pouch of whipped cream in reach in cooler at dessert station just outside of kitchen entrance moldy and unwholesome.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed at walk in cooler BOILED YUCA (48°F - Cooling), as per chef made the day prior. Observed two whole snapper at walk in cooler thawed in original ROP packaging.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed at walk in cooler BOILED YUCA (48°F - Cooling), as per chef made the day prior.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored over ready to eat cut vegetables at walk in cooler.
Repeat violation
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed spray hose at warewashing area hanging below flood rim.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer on prep table at prep area soiled with food debris.
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed two whole snapper at walk in cooler thawed in original ROP packaging.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed trays of cooked chicken not covered at walk in cooler.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed at warewashing area knives and spatulas stored between station and the wall.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed a white cutting board at dessert station at kitchen area with derp marks and not easily cleaned.
Repeat violation
Equipment in poor repair.
Observed gasket at reach in cooler at salad station torn.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled with food debris.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.