SETAI POOL BAR/ OCEAN GRILL AT THE 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.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of dried corn. The chef removed it. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2025-12-09: Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-12-09: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled. Observed at the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice melting in the hand washing sink by the bar entrance. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed in the ware washing area. The chef brought soap. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed several throughout the kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed two line cooks get an order both put gloves on without washing their hands. The chef had them remove the gloves and made them wash their hands. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plate and cup in the handwashing sink at the ware washing room. The chef removed the items. Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 tuna filets with an internal temperature of 29°F. still in the vacuum. The chef cut open the bags. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation

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 remove the clean dishes with out changing gloves and washing his hands.

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 line cook put arugula on a plate with his bare hands. The chef discarded the arugula. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 line cook put arugula on a plate with his bare hands. The chef discarded the arugula.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The chef put the eggs in the bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); at the preparation reach in cooler. As per the chef the items had been on line approximately three hours. The chef put the items in the bottom of the refrigerator to cook them down. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Observed at the ware washing area. The manager brought soap. Corrected On-Site Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the kitchen entrance.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign. Corrected On-Site Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over artichokes at the cook line.

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed triple sink using quaternary and dish machines using chlorine for sanitizer. The establishment only had quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing room. The brought towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at the warehouse washing room. The chef brought soap. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 25 packs of tuna at an internal temperature of 32°F still in the vacuum. The chef removed the fish from the vacuum. Corrected On-Site

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.

Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the towel. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The chef instructed the dishwasher to take the clean dishes and put them in the sanitizer of the triple sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed nine packages of tuna still in the vacuum with an internal temperature of 43°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board solid.at the kitchen entrance Observed the can opener and blade soiled. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed nine packages of tuna still in the vacuum with an internal temperature of 43°F.

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board solid.at the kitchen entrance

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 51-09-4 Observed: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as non-seating. Approximately 145 seats available at dining and bar areas. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line. The chef labeled the items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Dish washer cleaned can opener at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine.

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/

Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar area water and soap inside spray bottle no labeled. Employee labeled spray bottle with content name Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as non-seating. Approximately 145 seats available at dining and bar areas. Repeat Violation

Basic - Food stored on floor. Observed cooking oil containers stored on the floor at storage area. Chef stored cooking oil container six inches above the floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at preparation area hand wash sink.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Warning - From follow-up inspection 2022-04-26: Observed chlorine dish machine at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (49F - Cold Holding); raw shrimp (52F - Cold Holding) at reach in cooler at cook line. As per person in charge, less than 4 hours. Advised person in charge to take items to reach in freezer to rapidly chill. Corrective Action Taken Warning - From follow-up inspection 2022-04-26: Observed quinoa at 52F; ceviche 48F all cold holding at reach in cooler at cook line. As per chef, less than 4 hours. Advised chef to submerge containers in ice to rapidly chill. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained at cook line. Observed interior of ice machine soiled. Located near bar area. Warning - From follow-up inspection 2022-04-26: Observed cutting board stained at cook line. Observed interior of ice machine soiled. Located near bar area. Time Extended

Basic - - From initial inspection : Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean glasses, food storage containers and baking sheets stored outside near rear kitchen area. Repeat Violation Warning - From follow-up inspection 2022-04-26: Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean glasses, food storage containers and baking sheets stored outside near rear kitchen area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door unable to close at cook line. Warning - From follow-up inspection 2022-04-26: Observed reach in cooler door unable to close at cook line. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as non-seating. Approximately 145 seats available at dining and bar areas. Repeat Violation Warning - From follow-up inspection 2022-04-26: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed as non-seating. Approximately 145 seats available at dining and bar areas. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located at reach in cooler at cook line. Warning - From follow-up inspection 2022-04-26: No conspicuously located ambient air temperature thermometer in holding unit. Located at reach in cooler at cook line. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located at cook line. Warning - From follow-up inspection 2022-04-26: No handwashing sign provided at a hand sink used by food employees. Located at cook line. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled with black substance. Located near bar area. Warning - From follow-up inspection 2022-04-26: Observed exterior of ice machine soiled with black substance. Located near bar area. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe near spray hose at ware washing area. Warning - From follow-up inspection 2022-04-26: Observed water leaking from pipe near spray hose at ware washing area. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (58°F - Cold Holding) located at top portion of prep cooler, due to food container not completely submerged in ice, less than 4 hours. Chef added more ice to top portion of cooler unit to maintain temperatures at +or- 41°F and below. Corrective Action Taken

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed glassware/kitchen equipment stored on storage shelves at outside area, not fully enclosed, located next to kitchen.

Basic - Cloth used as a food-contact surface. Observed wiping clothes used to cover and line various food items stored in reach in coolers units at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable located at prep counter next to handwash sink at kitchen area.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed Restaurant establishment operating with a non seating license, as waiters serve guest seated at tables and chairs observed at the time of inspection. Observed approximately 115 seats. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit located at walk in cooler units located outside next to 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.