Zaytona Grill
12388 SW 127 Ave, Miami, FL 33186 · Permanent Food Service · License 2334792
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 11 basic-23
- Safety score77
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 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at cook line beef kibbeh (96°F - Hot Holding)as per operator out for less than 30 minutes. Operator reheated beef kibbeh (1671F - Reheating).
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed establishment serving beef offered with temperatures on menu without consumer advisory posted. Consumer advisory was provided via email and posted on wall behind front counter.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel in hand wash sink to the left of dish machine. Operator provided paper towel during time of inspection.
Fixed on the spot
No soap provided at handwash sink.
Observed at hand wash sink to the left of dish machine no soap. Operator provided soap during time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of training for Josef B., Ariana B., Diana F., Yasmin T., Saman B., as per operator working longer than 60 days without proof of food handler training.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed various bottles of oil and sauce to the left of cook line without label identifying common name. Employee labeled bottles of oil and sauce during time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk in cooler bucket of mayonnaise and bucket of grape leaf's stored on floor of walk in cooler. Operator removed from floor during time of inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food preparation without hair restraint. Employee was coached on proper procedure.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed no handle bowl used in container with flour and lentil beans operator discarded no handle bowl during time of inspection.
Fixed on the spot
Equipment in poor repair.
Observed gaskets in reach in freezer across from cook line torn.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean pots stored to the left of kitchen exit door not inverted. Operator inverted during time of inspection.
Fixed on the spot
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Observed grease receptacle on soil and not on a nonabsorbent surface.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed insect control device installed over preparation area across from front counter. Operator removed device during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vents soiled with accumulation of dust throughout establishment.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee purse stored on shelf above food. Operator removed during time of inspection. Observed cellphone on preparation table across from cook line. Operator put phone away during time of inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed establishment without choking poster. Poster was provided via email and operator printed during time of inspection.
Fixed on the spot
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.