ZAYTINYA
1 LINCOLN RD, Miami Beach FL 33139 · 412-456-2132
Last inspected Apr 14, 2026 · 7 visits since July 2023
FEB 24
JAN 25
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Poster provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Bowl or other container with no handle used to dispense food. Observed a metal bowl in a container of vegetables. The chef removed it.
Equipment and utensils not properly air-dried - wet nesting.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw lamb over vegetables in an upright cooler. The chef had the items moved to the correct shelves.
Handwash sink used for purposes other than handwashing. Observed dirty dishes in the hand washing sink at the drink station. The chef removed the items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the outside bar.
Bowl or other container with no handle used to dispense food. Observed in a container of rice and salt. The chef had them removed.
Cleaned and sanitized equipment or utensils not properly stored. Observed an ice bucket not inverted. The chef inverted it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a glass of water on a preparation table next to a cutting board. The chef removed it.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair.Observed an upright cooler gasket torn at the cook line.
Floor tiles missing and/or in disrepair. Observed a few broken tiles at the produce walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed two pairs of tongs on the oven door handle. The chef had them removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 79° F. The chef had the water poured out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled at the buffets line.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at the ba.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over lamb in a reach in cooler. The chef moved the beef patties to the bottom shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a metal bowl full of eggs at room temperature at the buffet area. As per the chef the eggs were put there approximately two hours ago.The chef put them in a cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed a bartender wash his hands in a dump sink at the bar.
Handwash sink used for purposes other than handwashing.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Observed at the bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the coffee / tea machine.
Bowl or other container with no handle used to dispense food. Observed in a container of corn meal. The chef removed it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a plastic cup on top of a cutting board at the buffet area. The chef removed it.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed a reach in cooler gasket torn by the cook line.
In-use tongs stored on equipment door handle between uses. The chef removed the tongs.
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 a container of flour.The chef inverted it.
In-use wet wiping cloth/towel used under cutting board. The chef removed it.
Water leaking from pipe and/or faucet/handle. Observed a hand washing sink missing a drain pipe by the dish machine.
Working containers of food removed from original container not identified by common name. Observed several large plastic containers with different foods not labeled in the prep room.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Observed cutting board groove throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place gloves without washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut ham (71 - Cold Holding); sausage (72F - Cold Holding) at reach in cooler by breakfast buffet. As per employee since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (71 - Cold Holding); sausage (72F - Cold Holding) at reach in cooler by breakfast buffet. As per employee since previous day.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager printed form and filled it.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored on line at preparation area at kitchen.
Cutting board has cut marks and is no longer cleanable. Observed cutting board groove throughout kitchen.
Food not stored at least 6 inches off of the floor. Observed container with Brussels sprouts stored at least 6 inches off of the floor at walk in cooler. Chef removed it.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment does
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at bar area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed elevators marked as walk-in refrigerators, entire ware washing area missing, hand washing sinks missing on plan, and walk-in cooler and walking freezers not on plan.
Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach-in cooler gaskets disrepair at preparation area.
No Heimlich maneuver/choking sign posted. Provided chef with choking poster via email.
Stored food not covered. Observed chicken wings not covered at walking cooler.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
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. Poster provided via email.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
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. Form provided via email.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the cook line.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed at the cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Standing water in bottom of reach-in-cooler.
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.