DirtyFLRestaurant Inspection Data

JAYA AT SETAI

2001 Collins Avenue
Miami Beach, Florida, 33139
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/19/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on a rusted and soiled rack. Repeat Violation
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. The manager put it on a shelf.
  • 12A-13-4: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 handled dirty dishes and then removed clean dishes without washing his hands.

Inspection Date: 1/14/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a dirty shelves at the ware washing area.
  • 12A-13-4: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 touching dirty dishes and then removed clean dishes from the machine without washing his hands.
  • 31A-09-4: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

Inspection Date: 7/29/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of coffee beans. The cook removed it.
  • 08B-38-4:Basic - Food stored on floor. Observed a large plastic container with food on the floor in the walk-in freezer.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in drawer coolers gaskets soiled at the Buffett area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed 4 plastic containers with different spices not labeled next to the fryer.
  • 12A-13-4: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 removed the dishes after the dishes were cleaned.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed the ice was not at the same level of the pan of eggs. The cook added more ice. **Corrective Action Taken** Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (65F - Cold Holding). As per the cook the eggs were put on line approximately two hours ago. The cook filled the bottom pan with ice to cool down the eggs. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blades soiled. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the hand washing sink at the coffee area. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon and tuna on the menu. As per the chef those items are served raw.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled.

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8470370

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed in the walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed at the ware washing area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03D-02-5: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.
  • 08A-04-5: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.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
  • 01B-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 salmon (47F - Cooling), as per the chef the salmon was cooked yesterday.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
  • 31A-11-4: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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the drink station.

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8469961

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler. Warning - From follow-up inspection 2023-08-14: Basic - Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler. **Warning **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-08-14: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning **Time Extended**

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8364711

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line. Warning
  • 24-05-4: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
  • 06-09-1: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
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Observed in the walk-in cooler with meat. Warning
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Warning
  • 10-20-4: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
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the cook line. Warning
  • 23-03-4: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
  • 12B-13-4: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
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus in the sink. The chef turned on the water. Warning
  • 02D-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
  • 03D-01-5: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
  • 12A-02-4: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
  • 01B-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
  • 03A-02-5: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee pour milk in the hand wash sink at the drink station.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Additional Information

Contact Information

Google Rating

★★★½☆ (3.9/5)
(1,584 reviews)

Price Level

$$$$

Opening Hours

Monday:7:00 – 11:00 AM, 12:00 – 3:00 PM, 6:00 – 11:00 PM
Tuesday:7:00 – 11:00 AM, 12:00 – 3:00 PM, 6:00 – 11:00 PM
Wednesday:7:00 – 11:00 AM, 12:00 – 3:00 PM, 6:00 – 11:00 PM
Thursday:7:00 – 11:00 AM, 12:00 – 3:00 PM, 6:00 – 11:00 PM
Friday:7:00 – 11:00 AM, 12:00 – 3:00 PM, 6:00 – 11:30 PM
Saturday:7:00 – 11:00 AM, 12:00 – 3:00 PM, 6:00 – 11:30 PM
Sunday:7:00 – 11:00 AM, 6:00 – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0