JAYA AT SETAI

High Priority - 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.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook wash her hands for approximately 6 seconds. Repeat Violation

High Priority - 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. Corrected On-Site

High Priority - 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. Corrective Action Taken

Intermediate - 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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables debris in the hand washing sink at the front counter. The chef cleaned it. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed on top of the big dish machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed next to the ware washing room. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler with only vegetables gaskets torn.

Basic - Floor tiles missing and/or in disrepair. Observed several broken tiles in the walk in cooler.

Basic - Hole in or other damage to wall. Observed several wall tiles cracked throughout the kitchen.

Basic - Ice buildup in the walk-in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled in the ware washing area. Repeat Violation

Basic - 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. Corrected On-Site

High Priority - 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.

High Priority - 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.

High Priority - 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. Corrected On-Site

High Priority - 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.

High Priority - 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. Corrective Action Taken

Intermediate - 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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand washing sink with milk in it at the coffee station.

Basic - 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. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - 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.

Basic - Hole in or other damage to wall. Observed damage tiles on the door frame to the triple sink. And by the butcher station.

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 two containers one sugar one salt. The chef removed the scoops. Corrected On-Site

Basic - 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.

Basic - 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.

Basic - Standing water or very slow draining water in handwash sink at the coffee station.

High Priority - 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 handled dirty dishes and then removed clean dishes without washing his hands.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on a rusted and soiled rack. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. The manager put it on a shelf.

High Priority - 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 touching dirty dishes and then removed clean dishes from the machine without washing his hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic pan in the handwashing sink at the ware washing area. The chef removed it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a dirty shelves at the ware washing area.

High Priority - 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.

High Priority - 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. Corrective Action Taken Repeat Violation

High Priority - 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. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blades soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the hand washing sink at the coffee area. Repeat Violation

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of coffee beans. The cook removed it.

Basic - Food stored on floor. Observed a large plastic container with food on the floor in the walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in drawer coolers gaskets soiled at the Buffett area.

Basic - 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.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked salmon (47F - Cooling), as per the chef the salmon was cooked yesterday.

High Priority - Raw animal food stored over or with unwashed produce. Observed marinated chicken over broccoli at the front line. The chef moved the chicken to the bottom shelf.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority - 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 salmon (47F - Cooling), as per the chef the salmon was cooked yesterday.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee pouring out liquid and rinsing the container at the drink station. The chef coached the employee. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the drink station.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor not cleaned when the least amount of food is exposed. Observed in the walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed at the ware washing area.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-08-14: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler. Warning - From follow-up inspection 2023-08-14: Basic - Cutting board has cut marks and is no longer cleanable. Observed by the meat walk in cooler. **Warning Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container with raw chicken stored above container with raw salmon inside walk in cooler. Chef stored raw chicken in bottom shelf under raw fish Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk in freezer interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper over preparation table near juicer at beverage station. Warning - From follow-up inspection 2022-02-21: Insect control device installed over food preparation area. Observed bug zapper over preparation table near juicer at beverage station. Time Extended

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificates expired on 03-01-2019. - From follow-up inspection 2022-02-21: No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificates expired on 03-01-2019. Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Located near Buffet area. - From follow-up inspection 2022-02-21: Portable fire extinguisher gauge in red zone. For reporting purposes only. Located near Buffet area. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over bread dough inside walk in cooler at kitchen area. Chef removed and placed the tray of raw salmon under the tray of bread dough. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container located inside a container of flour at kitchen area, across from beverage/coffee station.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over reach in cooler unit and over orange juice squeeze machine at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust/ mold-like substance located at three compartment sink at kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed two large plastic containers of flour and sugar not labeled located across of beverage/coffee station at kitchen area.

No current insurance inspector boiler report or expired boiler certificate available for boiler. For reporting purposes only. Observed boiler jurisdiction number's 133619 expired 5/20/21; 093572; 093573; 093674 All expired 5/8/2021