Jaya at Setai
Last inspected: Feb 18, 2026
29
Score
Across the available record, Jaya at Setai has nine inspections on file, the first dated 2022. The most recent visit was on Feb 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly nine violations before.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 69, which Jaya at Setai's 29 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
2
Major latest
9
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook wash her hands for approximately 6 seconds. **Repeat Violation**
12A-17-4
High Priority - 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.
12A-13-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables debris in the hand washing sink at the front counter. The chef cleaned it. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed on top of the big dish machine.
16-21-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed next to the ware washing room. **Repeat Violation**
24-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler with only vegetables gaskets torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed several broken tiles in the walk in cooler.
36-17-5
Basic - Hole in or other damage to wall. Observed several wall tiles cracked throughout the kitchen.
36-24-5
Basic - Ice buildup in the walk-in freezer.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled in the ware washing area. **Repeat Violation**
36-27-5
Basic - 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. **Corrected On-Site**
21-12-4
29
Aug 13, 2025
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - 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.
12A-17-4
High Priority - 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.
03D-02-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
09-01-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand washing sink with milk in it at the coffee station.
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - 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. **Repeat Violation**
24-06-4
Basic - 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.
14-11-5
Basic - Hole in or other damage to wall. Observed damage tiles on the door frame to the triple sink. And by the butcher station.
36-24-5
Basic - 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. **Corrected On-Site**
10-01-5
Basic - 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.
23-03-4
Basic - 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.
12B-13-4
Basic - Standing water or very slow draining water in handwash sink at the coffee station.
29-20-5
26
Feb 19, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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.
12A-13-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a dirty shelves at the ware washing area.
24-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Jul 29, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
27
Feb 26, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - 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.
03D-02-5
High Priority - 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.
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
High Priority - 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.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the drink station.
31B-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Light shield damaged/in disrepair. Observed at the ware washing area.
38-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. **Repeat Violation**
10-20-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed in the walk-in freezer.
36-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
29
Aug 14, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
86
Aug 11, 2023
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - 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; **Warning**
03A-02-5
High Priority - 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; **Warning**
01B-02-5
High Priority - Dish washer handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-02-4
High Priority - 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). **Warning**
03D-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee pour milk in the hand wash sink at the drink station.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in a storage area. **Repeat Violation** **Warning**
24-05-4
Basic - 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. **Corrected On-Site** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler. **Warning**
14-09-4
Basic - Hole in or other damage to wall. Observed in the walk-in cooler with meat. **Warning**
36-24-5
Basic - Ice bucket/shovel stored on floor between uses. **Warning**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook moved the items. **Corrected On-Site** **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line. **Warning**
05-09-4
Basic - 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. **Warning**
23-03-4
Basic - 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. **Warning**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus in the sink. The chef turned on the water. **Warning**
06-01-5
Basic - 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. **Corrected On-Site** **Warning**
02D-01-5
25
Dec 13, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container with raw chicken stored above container with raw salmon inside walk in cooler. Chef stored raw chicken in bottom shelf under raw fish **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Walk in freezer interior/shelves have accumulation of soil residues.
22-16-4
55
Frequently Asked Questions
When was Jaya at Setai last inspected?
The most recent health inspection at Jaya at Setai on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Jaya at Setai?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Jaya at Setai.
How does Jaya at Setai compare to other restaurants in Miami Beach?
Jaya at Setai most recently scored 29 out of 100, which is lower than the Miami Beach average of 69.
Has Jaya at Setai's inspection record improved over time?
No. Recent inspections at Jaya at Setai have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Jaya at Setai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jaya at Setai inspected?
Based on the inspection history on file, Jaya at Setai is inspected around three times per year on average.
Nearby Restaurants