THE BETSY SOUTH BEACH

High Priority - - From initial inspection : 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 - From follow-up inspection 2026-04-15: 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. Warning Admin Complaint

Basic - - From initial inspection : Basic - Ice bucket not stored inverted between uses. Observed by the kitchen entrance. Warning - From follow-up inspection 2026-04-15: Basic - Ice bucket not stored inverted between uses. Observed by the kitchen entrance. Warning Time Extended

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.

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

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

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

Basic - Ice scoop handle in contact with ice.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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.

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

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.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Intermediate - No soap provided at handwash sink. Observed at the bar.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar. The bartender labeled it.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor. The manager moved it. Corrected On-Site

Basic - Ice bucket not stored inverted between uses. The manager inverted the bucket's. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. The manager removed them. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under several cutting boards. The manager had them removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled. Repeat Violation

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal strainer in the sink at the bar.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice bucket stored on floor between uses. The chef put the buckets on a shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoop. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar and kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.

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

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

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.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a hose connected tothe sink at the kitchen entrance and ware washing area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice scoop handle in contact with ice. Observed at the sushi station. The cook inverted the scoop. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the sushi station. The cook removed the towel. Corrected On-Site

Basic - Light shield damaged/in disrepair.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the water temperature at 140°F. The chef set up the triple sink with quaternary sanitizer at 200 ppms. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on top of the dish machine.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding); beef patties (58F - Cold Holding) at the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding); beef patties (58F - Cold Holding) at the cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed in plastic containers in the dry storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the sushi bar. The manager covered the top plate with plastic wrap. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at the cook line.

Basic - Food stored on floor. Observed bag in the box soda and water bottles on the floor in the dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep kitchen. The chef removed it.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line. The manager brought one. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the sushi Area preparation reach in cooler gasket soiled. Observed the reach in cooler gasket soiled at the cook line. Observed the walk-in cooler fan guards soiled.

Basic - Single-service articles improperly stored. Observed several cases of Togo containers and plastic utensils on the floor in the dry storage area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the sushi counter.

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.

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.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine at 0ppm, located at dish machine behind bar counter. Advised to use hot water sanitizer at kitchen dish machine.

Intermediate - No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

Basic - Carbon dioxide/helium tanks not adequately secured located behind bar counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit located at coffee barista station.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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 employee touching ready to eat cut tomatoes without using gloves. Advised, the operator discarded the cut tomatoes and make a new one. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above potatoes inside the walk in cooler. Advised, they removed the potatoes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the prep area by the cook line, butter (79F - Cold Holding); cheese (64F - Cold Holding); cooked chicken (72F - Cold Holding). The chef mentioned, held less than 1 hour on the prep area, they removed all items to the reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the rice warmer at the sushi bar cooked sushi rice (106F - Hot Holding). As per operator, they are not using 4 hours time control, the rice held less 2 hours, they will use 4 hours time as the public health control from now on. They marked the time on the sushi rice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the cook line hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small container with no handle using to scoop flour in dry storage area. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damaged in the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Observed a container of garlic stored on the floor in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover dusty.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing (frozen) in room temperature in the prep sink. The operator turned on the water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed by the cook line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (64°F - Cold Holding); sliced tomatoes (65°F - Cold Holding) stored in plastic containers at top prep cooler, less than 4 hrs. Advisedly chef to submerge food containers in ice to maintain temperatures of 41°F and below. Corrective Action Taken

Basic - Ceiling tile missing located at downstairs prep kitchen and dry storage area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance located above warewashing area at main kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets, not in use, stored on top of ice machine, not kept inverted, located at main kitchen area.

Basic - Current Hotel and Restaurant license not displayed at the time of inspection. The Director of Food and Beverages, posted current Hotel and Restaurants license near kitchen area. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed cracked sliding doors of top counter sushi display cooler unit, located at sushi station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in standing water at 86°F, located on prep counter near pastry station at main kitchen area. Chef discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board located on prep counter at downstairs prep kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees located next to ice machine and pastry station at main kitchen area.

Basic - Single-service articles improperly stored. Observed boxes of napkins and food containers stored on floor of dry storage area located downstairs near prep kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket located at mop sink at downstairs prep kitchen area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed and tested quaternary sanitizer bucket at 0ppm, located near pastry prep station at main kitchen area. Chef discarded sanitizer solution and refilled, tested again at 300ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer bucket stored on kitchen floor near pastry prep station at main kitchen area. Chef removed sanitizer bucket from kitchen floor. Corrected On-Site