Zaytinya
Last inspected: Apr 14, 2026
90
Score
Going back to 2022, Zaytinya has eight inspections in the public record. The most recent visit was on Apr 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up four times.
Among Miami Beach restaurants, the typical score is 69; Zaytinya is comfortably above that bar. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl in a container of vegetables. The chef removed it.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
90
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the outside bar.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice and salt. The chef had them removed. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed an ice bucket not inverted. The chef inverted it. **Corrected On-Site**
24-07-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair.Observed an upright cooler gasket torn at the cook line. **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed a few broken tiles at the produce walk in cooler.
36-17-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled at the buffets line.
23-03-4
45
Apr 23, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-03-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at the ba.
12A-17-4
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the coffee / tea machine.
29-28-4
Intermediate - 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.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of corn meal. The chef removed it. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed a reach in cooler gasket torn by the cook line.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. The chef removed the tongs. **Corrected On-Site**
10-20-4
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 a container of flour.The chef inverted it. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it. **Corrected On-Site**
21-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed a hand washing sink missing a drain pipe by the dish machine.
29-11-4
Basic - 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.
02D-01-5
25
Apr 4, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-04-04: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. - From follow-up inspection 2025-04-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board groove throughout kitchen. - From follow-up inspection 2025-04-04: **Time Extended**
14-09-4
86
Jan 29, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place gloves without washing hands.
12A-07-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area kitchen.
03A-03-5
High Priority - 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.
01B-02-5
High Priority - 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.
03A-02-5
Intermediate - 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. **Corrected On-Site**
03F-10-5
Intermediate - 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.
03G-50-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board groove throughout kitchen.
14-09-4
Basic - 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. **Corrected On-Site**
08B-47-4
Basic - 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
03G-53-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen.
36-34-5
Basic - 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.
24-05-4
33
Feb 19, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. **Warning**
31B-02-4
Intermediate - 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. **Warning**
51-16-7
Basic - No Heimlich maneuver/choking sign posted. Provided chef with choking poster via email. **Warning**
51-13-4
Basic - Stored food not covered. Observed chicken wings not covered at walking cooler. **Warning**
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. **Warning**
16-21-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets disrepair at preparation area. **Warning**
14-11-5
64
Jul 5, 2023
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - 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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the cook line.
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed at the cook line.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
45
Dec 19, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license has expired since October, 01, 2022.% **Admin Complaint**
50-17-2
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by trash can next to fry station, employee removed the can. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche offered with raw fish not identified in the menu as raw. **Warning**
02B-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for 30 days but not all marked with last day of usage. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris at service table. **Warning**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink at prep area and also below reach in cooler chef removed them. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 78°F standing water next to convection oven. Manager removed the utensils and disposed of water. **Corrected On-Site** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler. **Warning**
05-09-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed pans, dishes not held inverted throughout the kitchen area. **Warning**
24-01-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe faucet leaking at three compartment sink area. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed ready to use squeeze bottles not labeled in prep area. **Warning**
02D-01-5
41
Frequently Asked Questions
When was Zaytinya last inspected?
The most recent health inspection at Zaytinya on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Zaytinya?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Zaytinya.
How does Zaytinya compare to other restaurants in Miami Beach?
Zaytinya most recently scored 90 out of 100, which is higher than the Miami Beach average of 69.
Has Zaytinya's inspection record improved over time?
No. Recent inspections at Zaytinya have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Zaytinya 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 Zaytinya inspected?
Based on the inspection history on file, Zaytinya is inspected around two times per year on average.
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