SETAI POOL BAR/ OCEAN GRILL AT THE SETAI
2001 COLLINS AVE
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 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**
Food safety inspection conducted on 1/14/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 7/29/2024
High Priority
5
Intermediate
2
Basic
3
Total
11
Inspection Details:
- 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**
Food safety inspection conducted on 7/29/2024 revealed 11 total violations (5 high priority, 2 intermediate, 3 basic).