JAYA AT SETAI

Name: JAYA AT SETAI
Address: 2001 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 78.3

2001 COLLINS AVE, MIAMI BEACH, FL 33139

License #2331114

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

JAYA AT SETAI in MIAMI BEACH currently holds an InspectFL Health Score of 78.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 30 total violations — 9 critical, 4 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 18, 2026 shows 15 observation rows: 4 critical, 2 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in the butcher walk in cooler. The chef moved the cook ed chicken to a higher shelf.
[14-11-5] Equipment in poor repair. Observed the reach in cooler with only vegetables gaskets torn.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in a preparation area. The chef had the cook put it a sanitizer bucket.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed next to the ware washing room.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed vegetables debris in the hand washing sink at the front counter. The chef cleaned it.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed on top of the big dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) at the front counter. As per the chef the eggs were put there approximately 2 hours ago. The chef poured out the water in the pan and filled it with ice.
[36-24-5] Hole in or other damage to wall. Observed several wall tiles cracked throughout the kitchen.
[12A-13-4] 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 then touch clean dishes without washing his hands.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several broken tiles in the walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled in the ware washing area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the ware washing area full of utensils. The chef removed the utensils.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook wash her hands for approximately 6 seconds.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-69-4] Ice buildup in the walk-in freezer.

Disposition: Inspection Completed - No Further Action
[09-01-4] 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 cook handling and cutting cheese with his bare hands. The chef stopped him discarded the cheese and he washed his hands and put on gloves.
[14-11-5] Equipment in poor repair. Observed the reach in cooler at the front counter and several other locations gaskets torn. Observed a drawer reach in cooler where the drawers come out and fall down.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed a shelving unit with clean plates and bowls rusted by the ware washing area.
[29-20-5] Standing water or very slow draining water in handwash sink at the coffee station.
[36-24-5] Hole in or other damage to wall. Observed damage tiles on the door frame to the triple sink. And by the butcher station.
[01B-02-5] 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 shrimp (55F - Cooling); cooked lentils (55F - Cooling)with a sticker on each container indicating the items were prepared on 08-13-2025.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at the drink cooler next to the ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the hand washing sink with milk in it at the coffee station.
[10-01-5] 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 two containers one sugar one salt. The chef removed the scoops.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gasket soiled. Observed a fan on the wall soiled in the triple sink area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding) at the coffee station. As per the chef the milk was put on line approximately 2 hours ago. The chef put it a cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed to different food handlers wash their hands for approximately 5 seconds.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a dish washer rack on top of the sink at the coffee station. The chef removed it.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (55F - Cooling); cooked lentils (55F - Cooling)with a sticker on each container indicating the items were prepared on 08-13-2025.

Community reaction

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Community pulse