Setai Pool Bar/ Ocean Grill at the Setai
Last inspected: Feb 18, 2026
78
Score
Setai Pool Bar/ Ocean Grill at the Setai appears in inspection records nine times, starting in 2022. The latest inspection on file is from Feb 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited five times.
Among Miami Beach restaurants, the typical score is 69; Setai Pool Bar/ Ocean Grill at the Setai is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 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.
12A-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of dried corn. The chef removed it. **Corrected On-Site**
14-01-5
78
Dec 9, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-12-09: Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** **Time Extended**
22-20-5
90
Dec 2, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken** **Warning**
22-41-4
High Priority - 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. **Warning**
01B-13-4
Intermediate - 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. **Repeat Violation** **Warning**
16-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of dried corn. The chef removed it. **Corrected On-Site** **Warning**
14-01-5
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 15 tuna filets still in the vacuum with an internal temperature of 41°F. **Warning**
06-09-1
Basic - 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. **Corrected On-Site** **Warning**
10-07-4
Basic - Water leaking from pipe. Observed the pre rinse sink next to the dish machine pipe is leaking water on the floor. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
50
Aug 13, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice melting in the hand washing sink by the bar entrance. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed in the ware washing area. The chef brought soap. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled. Observed at the cook line.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed several throughout the kitchen.
14-09-4
67
Jan 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
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 3 tuna filets with an internal temperature of 29°F. still in the vacuum. The chef cut open the bags. **Corrected On-Site**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
61
Jul 29, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
33
Feb 26, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - 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.
12A-05-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over artichokes at the cook line.
08A-04-5
Intermediate - Clam/ oyster tags not marked with last date served.
01C-03-4
Intermediate - 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.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing room. The brought towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the warehouse washing room. The chef brought soap. **Corrected On-Site**
31B-03-4
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 25 packs of tuna at an internal temperature of 32°F still in the vacuum. The chef removed the fish from the vacuum. **Corrected On-Site**
06-09-1
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
12B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the towel. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
41
Aug 11, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
55
Dec 13, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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
Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar area water and soap inside spray bottle no labeled. Employee labeled spray bottle with content name **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Dish washer cleaned can opener at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine.
16-37-1
Basic - Food stored on floor. Observed cooking oil containers stored on the floor at storage area. Chef stored cooking oil container six inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at preparation area hand wash sink.
31B-04-4
Basic - 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. **Repeat Violation**
51-09-4
58
Frequently Asked Questions
When was Setai Pool Bar/ Ocean Grill at the Setai last inspected?
The most recent health inspection at Setai Pool Bar/ Ocean Grill at the Setai on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Setai Pool Bar/ Ocean Grill at the Setai?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Setai Pool Bar/ Ocean Grill at the Setai.
How does Setai Pool Bar/ Ocean Grill at the Setai compare to other restaurants in Miami Beach?
Setai Pool Bar/ Ocean Grill at the Setai most recently scored 78 out of 100, which is higher than the Miami Beach average of 69.
Has Setai Pool Bar/ Ocean Grill at the Setai's inspection record improved over time?
Yes. Recent inspections at Setai Pool Bar/ Ocean Grill at the Setai have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Setai Pool Bar/ Ocean Grill at the Setai means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Setai Pool Bar/ Ocean Grill at the Setai inspected?
Based on the inspection history on file, Setai Pool Bar/ Ocean Grill at the Setai is inspected around three times per year on average.
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