DirtyFLRestaurant Inspection Data

SETAI POOL BAR/ OCEAN GRILL AT THE SETAI

2001 COLLINS AVE

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/14/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 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 3 tuna filets with an internal temperature of 29°F. still in the vacuum. The chef cut open the bags. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation
  • 12A-07-5: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
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 31A-11-4: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

Inspection Date: 7/29/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at the kitchen entrance.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign. Corrected On-Site Repeat Violation
  • 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 remove the clean dishes with out changing gloves and washing his hands.
  • 09-01-4: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 line cook put arugula on a plate with his bare hands. The chef discarded the arugula. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 line cook put arugula on a plate with his bare hands. The chef discarded the arugula.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The chef put the eggs in the bottom shelf. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); at the preparation reach in cooler. As per the chef the items had been on line approximately three hours. The chef put the items in the bottom of the refrigerator to cook them down. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the ware washing area. The manager brought soap. Corrected On-Site Repeat Violation
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8470460

  • 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 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
  • 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the towel. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
  • 12A-05-4: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.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over artichokes at the cook line.
  • 01C-03-4:Intermediate - Clam/ oyster tags not marked with last date served.
  • 16-32-5: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.
  • 31B-02-4: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-03-4:Intermediate - No soap provided at handwash sink. Observed at the warehouse washing room. The chef brought soap. Corrected On-Site
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8370740

  • 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 nine packages of tuna still in the vacuum with an internal temperature of 43°F.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board solid.at the kitchen entrance
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 51-09-4 Observed: 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
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line. The chef labeled the items. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The chef instructed the dishwasher to take the clean dishes and put them in the sanitizer of the triple sink.
  • 01B-13-4: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 nine packages of tuna still in the vacuum with an internal temperature of 43°F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board solid.at the kitchen entrance Observed the can opener and blade soiled. Repeat Violation

Additional Information

Contact Information

Google Rating

★★★½☆ (3.9/5)
(676 reviews)

Opening Hours

Monday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
Tuesday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
Wednesday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
Thursday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
Friday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
Saturday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
Sunday:11:00 AM – 5:00 PM, 6:00 – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0