JAYA AT SETAI

Name: JAYA AT SETAI
Address: 2001 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 14

2001 COLLINS AVE, MIAMI BEACH, FL 33139

License #2331114

🏨 Hotel/Resort ℹ️

14 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 13 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JAYA AT SETAI in MIAMI BEACH currently holds an InspectFL Health Score of 14 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 79 total violations — 22 critical, 17 major, 40 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 24, 2026 shows 13 observation rows: 4 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

JAYA AT SETAI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus (51F - Cold Holding).
[03G-53-1] 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 vacuum sealed chicken missing the time.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in the walk in cooler next to the freezer door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusty shelf.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables at the front counter area. The chef moved chicken to the bottom shelf.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a case of coke bottles in front of the hand washing sink at the bar. The manager removed it.
[36-22-4] Floor area(s) covered with standing water. Observed in the walk in cooler next to the freezer door.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed octopus in a vacuum with an internal temperature of 51°F.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed on top of the big dish machine.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed next to the ware washing room.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Observed the reach in cooler with only vegetables gaskets torn.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several broken tiles in the walk in cooler.
[36-24-5] Hole in or other damage to wall. Observed several wall tiles cracked throughout the kitchen.
[14-69-4] Ice buildup in the walk-in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled in the ware washing area.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[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.
[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.
[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.
[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.
[29-20-5] Standing water or very slow draining water in handwash sink at the coffee station.
[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.
[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.
[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.
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the hand washing sink with milk in it at the coffee station.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] 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] Food stored on floor. Observed a large plastic container with food on the floor in the walk-in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. The cook removed the tongs.
[23-03-4] 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] 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] 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] 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.
[03A-02-5] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blades soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in the hand washing sink at the coffee area.
[02B-01-5] 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] Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled.