ZAYTONA GRILL
12388 SW 127 AVE, Miami FL 33186 · 3059645899
Last inspected Jan 23, 2026 · 8 visits since July 2023
FEB 24
AUG 24
FEB 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed homemade tomato sauce with mold-like growth in reach in cooler at front counter. Operator discarded during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. Observed used to store soiled utensils. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Observed at kitchen standing reach in cooler unit.
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 spoon submerged in container of chilli sauce at front display.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front prep unused reach in cooler old food debris.
Sep 16, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2025Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without a DBPR license. Establishment did not obtain a satisfactory inspection due to several Risk control violations that were cited during the licensing inspection.
Food with mold-like growth. See stop sale. Observed homemade tomato sauce with mold-like growth in reach in cooler at front counter. Operator discarded during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken peas dated on 09/05 in reach in cooler at front counter, operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sweet potatoes (44F - Cold Holding); cooked potatoes (44F - Cold Holding) homemade potatoes (44F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sweet potatoes (44F - Cold Holding); cooked potatoes (44F - Cold Holding) homemade potatoes (44F - Cold Holding) on shelves at walk in cooler, as per operator over 24 hours. Operator discarded during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked commercially processed black beans container not date marked, as per operator over 24 hours. Operator discarded during inspection.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate12 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine +200ppm) Operator diluted the solution. Final solution Triple Sink (Chlorine 100ppm)
Nonfood-grade bags used in direct contact with food. Observed raw beef stored in to-go shopping bags in standing reach in freezer across from stove in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinaded beef (46F - Cold Holding); raw beef (46F - Cold Holding) in bottom reach in cooler across from stove. As per operator and label since 02/08. Operator segregated containers to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinaded beef (46F - Cold Holding); raw beef (46F - Cold Holding) in bottom reach in cooler across from stove. As per operator and label since 02/08. Operator segregated containers to be discarded.
Tracking powder pesticide used inside establishment. Observed tracking powder around the perimeter of the pizza oven. Also observed at the back exit door.
Handwash sink used for purposes other than handwashing. Observed food remnants in handwashing sink in dry storage area.
No soap provided at handwash sink. Observed at rear handwashing sink in dry storage area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of raw beef and raw chicken not date marked in bottom reach in cooler across from cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water faucet inoperable. Operator turned on hot water valve and hot water began running.
Buildup of food debris/soil residue on equipment door handles. Observed at multiple reach in coolers in kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed at prep table across from cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage cups stored on preparation table next to stove.
Equipment in poor repair. Observed handle to top reach in cooler lid on preparation table missing. Also observed gaskets to reach in cooler across from stove torn.
Ice scoop handle in contact with ice. Observed at front counter ice machine.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler next to stove shelves soiled with food residue.
Standing water in bottom of reach-in-cooler. Observed at bottom reach in cooler preparation table across from stove in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
Working containers of food removed from original container not identified by common name. Observed container of vinegar not labeled at shelf above preparation table across from cook line.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 0 ppm. Operator change the chlorine containers. Final concentration 50 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cooked beef at standing reach in freezer. Operator relocated the products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish at reach in cooler preparation area. And observed raw beef stored over raw calamari at walk in cooler. Operator relocated the products.
Spray hose at dish sink lower than flood rim of sink. At dishwasher machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (48 F - Cold Holding) at reach in cooler precipitation area. As per operator since night before. Operator discarded the pasta.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (46 F - Cold Holding); clams (46 F - Cold Holding) at reach in cooler kitchen area. As per operator for less than half hour. And pasta (48 F - Cold Holding) at reach in cooler precipitation area. As per operator since night before. Operator added ice to the mussels and clams for rapid cooling and discarded the pasta.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice with vegetables (112 F - Hot Holding) at steam table. As per operator for less than one hour. Operator turned on the steam to reheat the product.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine +200 ppm). Manager added water to get 100 ppm.
Handwash sink used for purposes other than handwashing. Observed food residue at hand wash sink located at kitchen area.
No hot running water at three-compartment sink. Observed water at three compartment sink at 83°F. After running water more than three minutes. Operator called the technician to review the water heater.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79°F. Operator moved the container to the grill to reheat the water.
Standing water in bottom of reach-in-cooler preparation area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at hand wash sink preparation area.
Feb 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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 chlorine strength at 0ppm,operator set up 3 compartment sink and called service technician.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the Cesar dressing,contains raw eggs.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw beef located in the reach in freezer,dry storage area.
Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit by pizza oven.
Floor tiles missing and/or in disrepair. Observed floor tiles missing by the kitchen hand washing sink, prep unit opposite flat top grill.
Ice scoop handle in contact with ice. Observed in the ice machine.
In-use tongs stored on oven door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the cookline,operator removed to ware washing area.
In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter.
Unclean building components, attachments or fixtures. Observed floor fan soiled with accumulation of grease.
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.