ZAYTINYA
1 Lincoln Road
Miami Beach, Florida, 33139
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
3
Intermediate
5
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5: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**
- 12B-07-4: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**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Observed a reach in cooler gasket torn by the cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The chef removed the tongs. **Corrected On-Site**
- 10-01-5: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**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed a hand washing sink missing a drain pipe by the dish machine.
- 02D-01-5: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.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at the ba.
- 08A-20-5: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**
- 03A-03-5: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**
- 12A-03-4: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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the coffee / tea machine.
Food safety inspection conducted on 4/23/2025 revealed 17 total violations (3 high priority, 5 intermediate, 9 basic).
Inspection on 4/4/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5: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**
- 14-09-4: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**
- 21-12-4: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**
Food safety inspection conducted on 4/4/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/29/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Inspection Details:
- 36-34-5: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.
- 24-05-4: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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board groove throughout kitchen.
- 08B-47-4: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**
- 03G-53-1: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
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 12A-07-5: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.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area kitchen.
- 01B-02-5: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.
- 03A-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.
- 03F-10-5: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**
- 03G-50-1: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.
Food safety inspection conducted on 1/29/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).