THE BETSY SOUTH BEACH (MAIN KITCHEN BASEMENT ART DECO WING) Inspection – March 27, 2024

High Priority 2

#6High Priority12A-05-4

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a pasty chef drink from a water bottle and keep the same gloves on and continued with food preparation.

#7High Priority08A-11-5

High Priority – Raw animal food stored over canned/bottled drinks. Observed liquid eggs over milk in the walk-in cooler. **Repeat Violation**

Repeat Violation

Intermediate 3

#8Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on the lunch menu Asian tuna salad. As per the chef the tuna is only seared.

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at the cook line.

#10Intermediate01C-03-4

Intermediate – Oyster tags not marked with last date served. Observed the oyster tags are being dated with the date received.

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it. **Corrected On-Site**

Corrected On-Site

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on the dish machine and several water bottles on top of a rack.

#3Basic24-08-4

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

#4Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Observed at the sushi station.

#5Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout the cook line.

Florida Food Watch