El Palacio De Los Jugos
Last inspected: Feb 13, 2026
58
Score
The health department has logged 11 inspections at El Palacio De Los Jugos, the earliest from 2022. On Feb 13, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 13 violations earlier in the record.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Miami restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried cheese (94F - Hot Holding) at kitchen station across from preparation line at black station. Observed fried plantains (98F - Hot Holding) at fryers. As per operator for less than 4 hrs.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from cook line. Operator provided paper. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker stored above preparation area. Operator removed speaker from preparation area. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed commercially processed sour orange and oil container stored on floor to the left of juice reach in cooler. Operator stored 6 inches off of floor. **Corrected On-Site**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed dried chicharron for self service not include product identity/description, date product was packaged and name and address of the establishment. Operator made labels for containers. **Corrective Action Taken**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across from cook line in preparation area. Operator cleaned gaskets. **Corrected On-Site**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork defrosting in ambient temperature. Operator placed pork in running water in sink. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in smoothie station. Operator fixed concentration to Sanitizer Bucket (Chlorine 100ppm). Observed Sanitizer Bucket (Chlorine 0ppm) in black station. Operator fixed concentration to Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
58
Sep 24, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed black station Sanitizer Bucket (Chlorine 200+ppm) under steam table. Operator diluted with water, retest black station Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed plantain (114F - Hot Holding) on steam table at black station. As per operator for less than 4 hrs. Operator placed products on stove for reheating. **Corrective Action Taken**
03B-01-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between cold equipment across stoves at black station. Operator removed the knifes. **Corrective Action Taken**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across cook line at purple station. Operated dried out the water. **Corrected On-Site**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand sink at purple station at kitchen area. Operated removed bucket from the floor. **Corrected On-Site**
21-38-4
64
Mar 12, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich station in cafeteria area. - From follow-up inspection 2025-03-12: Still observed cut marks and is no longer cleanable at sandwich station in cafeteria area. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets to reach in cooler torn at coffee station in cafeteria area. - From follow-up inspection 2025-03-12: At the time of callback inspection still observed gaskets to reach in cooler torn at coffee station in cafeteria area. **Time Extended**
14-11-5
90
Mar 11, 2025
Routine - Food
6 critical violations. 1 major violation. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed individually portioned packages of raw chicken, sliced ham, cheese, stored in the same container in reach in cooler across from cook line in black shirt station.
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator stored by minimum cooking temperature. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Also observed cheese pastry (71F - Cold Holding) on sandwich station in cafeteria area. Operator moved to reach in freezer. Also observed raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); bacon (50F - Cold Holding) purple shirt station kitchen area across from cookline. As per operator for 2 hours. Operator moved product to reach in cooler.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark for multiple products at steam table in black shirt station. As per operator for less than two hours, Operator time marked during inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked lamb (130F - Hot Holding) white rice (131F - Hot Holding) at steam table in purple shirt station. As per operator for 2 hours. Operator began reheating products. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) on bottom shelf prep table across from steam table in purple shirt station. Operator diluted the solution. Final solution Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Packaged food not labeled as specified by law. Observed packages of tamarinds with no label at outside service window in cafeteria area.
02D-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich station in cafeteria area.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on front counter prep area at black shirt station. Operator discarded water bottle. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in reach cooler across from cook line in purple shirt station.
08B-49-4
Basic - Equipment in poor repair. Observed gaskets to reach in cooler torn at coffee station in cafeteria area.
14-11-5
Basic - Floor area(s) covered with standing water. Observed in walk in cooler.
36-22-4
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 handle in container of sugar in rear prep area in cafeteria area. Operator removed and stored upright. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under green cutting board in rear prep station in cafeteria area. Operator removed wiping cloth. **Corrected On-Site**
21-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed containers of flan and tres leches missing the address of establishment on label.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from steam table in cafeteria area. Operator removed wiping cloth. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm) at prep table across from steam table in black shirt station. Operator added sanitizer. Final solution Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
21
Aug 20, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at purple station kitchen. Employee leaned during inspection. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice plastic container at purple station. Manger removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board on prep table at black station. Employee discarded the item. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. Observed inside walk in cooler. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at all stations.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum containers not inverted on shelve at cafeteria. Employee inverted the containers. **Corrected On-Site**
25-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed purple station: Sanitizer Bucket (Chlorine 25ppm)under hand sink. Also observed in black station: Sanitizer Bucket (Chlorine 0ppm) under steam table. Employee discarded the solution and refill with new solution, retest purple station: Sanitizer Bucket (Chlorine 100ppm); black station: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label at purple station kitchen. Employee properly labeled product. **Corrected On-Site**
02D-01-5
64
Apr 9, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Oct 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside of water at 90\00BA F at stove on station #1. Operator turn stove on to reheat water. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-25: Observed utensils in standing water at 101F. Operator turn on stove for reheating water. **Time Extended** **Corrective Action Taken**
10-07-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at station #2. **Warning** - From follow-up inspection 2023-10-25: Observed standing water in reach in cooler. **Time Extended**
29-49-6
90
Oct 24, 2023
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed fruit pulp stored under raw chicken at walk in freezer. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cut onions at walk in cooler. Operator relocated the products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding) at reach in cooler station #2. As per operator for less than three hrs. Operator moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes ; (129F - Hot Holding); stuffed potatoes (128F - Hot Holding) at hot box cafeteria station. As per operator for less than two hrs. And station #1: pork ribs (103F - Hot Holding); cooked fish (120F - Hot Holding); cooked pork (121F - Hot Holding); roasted pork (120F - Hot Holding); chicharron (98F - Hot Holding); Station #2: shredded beef (124F - Hot Holding); shredded beef stew (120F - Hot Holding); sweet plantains (88F - Hot Holding); fried cheese (93F - Hot Holding); palomilla steak (115F hot holding); pepper beef (122F - Hot Holding); beef stew (126F - Hot Holding) at steam table. As per operator for less than two hrs. Operator moved the products to the stove and oven to reheat them. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep table at station #2. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not marked as raw in menu at station #1. **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Equipment in poor repair. Observed reach in cooler in disrepair at 50F at station #2. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle at station #2. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed pot used as food dispenser with handle in contact with yellow rice inside over at station #2. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside of water at 90° F at stove on station #1. Operator turn stove on to reheat water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Plumbing system in disrepair. Observed pipe leaking under hand wash sink at preparation area. **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed at station #2. **Warning**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables over sliced ham. Operator rearranged the products. **Corrected On-Site** **Warning**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) . Operator added chlorine to get 50 ppm. **Corrected On-Site** **Warning**
21-08-4
27
Feb 20, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked salmon (126F - Hot Holding); fried fish (129F - Hot Holding); cooked salmon (168F - Reheating); fried fish (168F - Reheating)
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in station #1.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink in station #1. **Repeat Violation**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler in station #1.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in food station #1.
22-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed in station #2.
21-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in station #1 and #2.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed in station #2.
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed next to coffee station.
22-20-5
Basic - Equipment in poor repair. Observed white bins broken plastic lids next to stoves in station #1.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in station #1.
10-20-4
37
Oct 24, 2022
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
43
Aug 2, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in cooler unit located on coffee station. Also raw chicken stored above vegetables in cooler unit located in first station on right side.Employee rearranged properly during inspection **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated fish (46F - Cold Holding) in reach in cooler in first food station. As per manager held less than 30 minutes after preparation. Manager moved to reach in cooler to cool down. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried yuca (125F - Hot Holding); plantains (128F - Hot Holding) Employee removed and reheated at 165°F during inspection. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand wash sink near to fryers. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed rack with containers blocking access to hand wash sink located near to fryers in kitchen area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spoon inside hand wash sink located in second station. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop stored in standing water at 86°F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in first food station.
22-08-4
43
Frequently Asked Questions
When was El Palacio De Los Jugos last inspected?
The most recent health inspection at El Palacio De Los Jugos on file is from Feb 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Palacio De Los Jugos?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at El Palacio De Los Jugos.
How does El Palacio De Los Jugos compare to other restaurants in Miami?
El Palacio De Los Jugos most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has El Palacio De Los Jugos' inspection record improved over time?
Yes. Recent inspections at El Palacio De Los Jugos have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Palacio De Los Jugos means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Palacio De Los Jugos inspected?
Based on the inspection history on file, El Palacio De Los Jugos is inspected around three times per year on average.
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