JAYA AT SETAI
2001 COLLINS AVE, Miami Beach FL 33139 · 305.520.6111
Last inspected Feb 18, 2026 · 8 visits since August 2023
JUL 24
JAN 25
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 dish washer touch dirty dishes and then touch clean dishes without washing his hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook wash her hands for approximately 6 seconds.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in the butcher walk in cooler. The chef moved the cook ed chicken to a higher shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) at the front counter. As per the chef the eggs were put there approximately 2 hours ago. The chef poured out the water in the pan and filled it with ice.
Show the remaining 11 findings ▾
Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the ware washing area full of utensils. The chef removed the utensils.
Handwash sink used for purposes other than handwashing. Observed vegetables debris in the hand washing sink at the front counter. The chef cleaned it.
Accumulation of debris on exterior of warewashing machine. Observed on top of the big dish machine.
Clean utensils or equipment stored in dirty drawer or rack. Observed next to the ware washing room.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the reach in cooler with only vegetables gaskets torn.
Floor tiles missing and/or in disrepair. Observed several broken tiles in the walk in cooler.
Hole in or other damage to wall. Observed several wall tiles cracked throughout the kitchen.
Ice buildup in the walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled in the ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in a preparation area. The chef had the cook put it a sanitizer bucket.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (55F - Cooling); cooked lentils (55F - Cooling)with a sticker on each container indicating the items were prepared on 08-13-2025.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed to different food handlers wash their hands for approximately 5 seconds.
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 a cook handling and cutting cheese with his bare hands. The chef stopped him discarded the cheese and he washed his hands and put on gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (55F - Cooling); cooked lentils (55F - Cooling)with a sticker on each container indicating the items were prepared on 08-13-2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) at the coffee station. As per the chef the milk was put on line approximately 2 hours ago. The chef put it a cooler.
Handwash sink not accessible for employee use at all times. Observed a dish washer rack on top of the sink at the coffee station. The chef removed it.
Handwash sink used for purposes other than handwashing. Observed the hand washing sink with milk in it at the coffee station.
Clean utensils or equipment stored in dirty drawer or rack. Observed a shelving unit with clean plates and bowls rusted by the ware washing area.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the reach in cooler at the front counter and several other locations gaskets torn. Observed a drawer reach in cooler where the drawers come out and fall down.
Hole in or other damage to wall. Observed damage tiles on the door frame to the triple sink. And by the butcher station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in two containers one sugar one salt. The chef removed the scoops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gasket soiled. Observed a fan on the wall soiled in the triple sink area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at the drink cooler next to the ice machine.
Standing water or very slow draining water in handwash sink at the coffee station.
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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 dish washer handled dirty dishes and then removed clean dishes without washing his hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on a rusted and soiled rack.
Ice bucket/shovel stored on floor between uses. The manager put it on a shelf.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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 dish washer touching dirty dishes and then removed clean dishes from the machine without washing his hands.
Handwash sink not accessible for employee use at all times. Observed a plastic pan in the handwashing sink at the ware washing area. The chef removed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a dirty shelves at the ware washing area.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
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 dish washer touch dirty dishes and removed the dishes after the dishes were cleaned.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed the ice was not at the same level of the pan of eggs. The cook added more ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (65F - Cold Holding). As per the cook the eggs were put on line approximately two hours ago. The cook filled the bottom pan with ice to cool down the eggs.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blades soiled.
Handwash sink used for purposes other than handwashing. Observed ice in the hand washing sink at the coffee area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon and tuna on the menu. As per the chef those items are served raw.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in a container of coffee beans. The cook removed it.
Food stored on floor. Observed a large plastic container with food on the floor in the walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in drawer coolers gaskets soiled at the Buffett area.
Working containers of food removed from original container not identified by common name. Observed 4 plastic containers with different spices not labeled next to the fryer.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked salmon (47F - Cooling), as per the chef the salmon was cooked yesterday.
Raw animal food stored over or with unwashed produce. Observed marinated chicken over broccoli at the front line. The chef moved the chicken to the bottom shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked salmon (47F - Cooling), as per the chef the salmon was cooked yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed an employee pouring out liquid and rinsing the container at the drink station. The chef coached the employee.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the drink station.
Equipment and utensils not properly air-dried - wet nesting.
Floor not cleaned when the least amount of food is exposed. Observed in the walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed at the cook line.
Light shield damaged/in disrepair. Observed at the ware washing area.
Old labels stuck to food containers after cleaning.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler.
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken (55F - Cooling); beef (55F - Cooling); ravioli (55F - Cooling).
Dish washer handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken (55F - Cooling); beef (55F - Cooling); ravioli (55F - Cooling). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prawns (55F - Cold Holding); salmon (57F - Cold Holding); at the buffet line; rib eye (78F); octopus (78F - Cold Holding); cooked potatoes (78F - Cold Holding)at the storage area reach in;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prawns (55F - Cold Holding); salmon (57F - Cold Holding); at the buffet line; rib eye (78F); octopus (78F - Cold Holding); cooked potatoes (78F - Cold Holding)at the storage area reach in;
Handwash sink used for purposes other than handwashing. Observed an employee pour milk in the hand wash sink at the drink station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in a storage area.
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. Observed two packages of raw tuna still in the vacuum sealed package in the reach in cooler.The internal temperature was 32°F. The chef removed the vacuum by cutting the corners and placed the tuna in a clean pan.
Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler.
Hole in or other damage to wall. Observed in the walk-in cooler with meat.
Ice bucket/shovel stored on floor between uses.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook moved the items.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. Observed the reach in cooler gaskets soiled next to the cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty Gatorade in a reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed octopus in the sink. The chef turned on the water.
Working containers of food removed from original container not identified by common name. Observed two large plastic containers with different foods. The chef labeled it.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.