Jaya at Setai
2001 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2331114
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed octopus (51°F - Cold Holding).
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.
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed at the front counter.
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 31, Handwash sinks and supplies: 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.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the bar. The manager brought towels.
Fixed on the spot
Basic6
Code 03, Food out of temperature: 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.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in a container of rice. The chef removed it.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed clean dishes being stored on a rusty shelf.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at the bar.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed in the walk in cooler next to the freezer door.
Floor area(s) covered with standing water.
Observed in the walk in cooler next to the freezer door.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.