The Betsy South Beach
1440 Ocean Drive, Miami Beach, FL 33139 · Permanent Food Service · License 2328187
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic-29
- Safety score71
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 visitAug 20, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beef (51°F - Cold Holding); steak (51°F - Cold Holding); at the cook line. As per the chef those items were put on line approximately 1 hour ago. The chef moved the items to another cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed salmon over greens and cook line. The chef moved the salmon.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed a food handler cutting avocado with her bare hands. The chef had her wash the avocado and her hands and put on gloves.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed in the prep room downstairs.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed at the sushi section.
Employee dried hands on a soiled towel after washing.
Observed at the sushi station.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the potato dicer and can opener blade soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a pan and metal strainer in the sink at the bar. The bartender removed them.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Observed a metal pad and green pad in the hand washing sink in the downstairs prep room. The chef had the items removed.
Basic2
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
The manager put them on a shelf.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in the ware washing area.
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.