SETAI POOL BAR/ OCEAN GRILL AT THE 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
AUG 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 nine packages of tuna still in the vacuum with an internal temperature of 43°F.
★ 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. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 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.
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 dried corn. The chef removed it.
Dec 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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 the dishwasher machine at Chlorine 0.00ppm). The chef told the dishwasher to put the dishes in the triple sink sanitizer after exiting the dishwasher machine.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 15 tuna filets still in the vacuum with an internal temperature of 41°F.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the main dish machine uses chlorine and the establishment only has heat strips and quaternary.
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 dried corn. The chef removed it.
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 15 tuna filets still in the vacuum with an internal temperature of 41°F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of 79° F. The chef poured out the water.
Water leaking from pipe. Observed the pre rinse sink next to the dish machine pipe is leaking water on the floor.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled. Observed at the cook line.
Handwash sink used for purposes other than handwashing. Observed ice melting in the hand washing sink by the bar entrance.
No soap provided at handwash sink. Observed in the ware washing area. The chef brought soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed several throughout the kitchen.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed two line cooks get an order both put gloves on without washing their hands. The chef had them remove the gloves and made them wash their hands.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed a plate and cup in the handwashing sink at the ware washing room. The chef removed the items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 3 tuna filets with an internal temperature of 29°F. still in the vacuum. The chef cut open the bags.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 11 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 remove the clean dishes with out changing gloves and washing his hands.
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 line cook put arugula on a plate with his bare hands. The chef discarded the arugula.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 line cook put arugula on a plate with his bare hands. The chef discarded the arugula.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The chef put the eggs in the bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); at the preparation reach in cooler. As per the chef the items had been on line approximately three hours. The chef put the items in the bottom of the refrigerator to cook them down.
Clam/mussel/oyster tags not marked with last date served.
No soap provided at handwash sink. Observed at the ware washing area. The manager brought soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed at the kitchen entrance.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 11 findings ▾
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.
Raw animal food stored over or with unwashed produce. Observed raw fish over artichokes at the cook line.
Clam/ oyster tags not marked with last date served.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed triple sink using quaternary and dish machines using chlorine for sanitizer. The establishment only had quaternary test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing room. The brought towels.
No soap provided at handwash sink. Observed at the warehouse washing room. The chef brought soap.
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 25 packs of tuna at an internal temperature of 32°F still in the vacuum. The chef removed the fish from the vacuum.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
In-use wet wiping cloth/towel used under cutting board. The chef removed the towel.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The chef instructed the dishwasher to take the clean dishes and put them in the sanitizer of the triple sink.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 nine packages of tuna still in the vacuum with an internal temperature of 43°F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board solid.at the kitchen entrance Observed the can opener and blade soiled.
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 nine packages of tuna still in the vacuum with an internal temperature of 43°F.
Cutting board has cut marks and is no longer cleanable. Observed the cutting board solid.at the kitchen entrance
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 51-09-4 Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as non-seating. Approximately 145 seats available at dining and bar areas.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line. The chef labeled the items.
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.