El Palacio De Los Jugos
Last inspected: Mar 4, 2026
100
Score
El Palacio De Los Jugos has been inspected 10 times since 2022. El Palacio De Los Jugos was last inspected on Mar 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average Miami restaurant scores 74. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
No violations found.
100
Mar 2, 2026
Routine - Food
5 critical violations. 1 major violation. 8 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 at steam table at Cantina kitchen cooked garbanzo (121F - Hot Holding), as per operator less than 4 hours. Employee reheated cooked garbanzo (173F - reheating). Observed cooked pork belly (114F - Hot Holding) and white rice (112F - Hot Holding) in oven and kitchen of cantina area across from preparation table at front counter. Operator placed to reheat in oven. Observed in oven in cantina kitchen area yellow rice with pork (114F - Hot Holding); cooked rice and beans (112F - Hot Holding), as per operator less than 4 hours. Employee placed in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter on shelf above steam table containers of cut lettuce and tomato (64F - Cold Holding), as per operator less than 4 hours. Employee placed in ice for rapid cooling. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands and changing gloves . Employee was coached on proper procedure. **Warning**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken stored above cooked shredded beef in reach in cooler across from cook line. Employee removed raw breaded chicken on shelf and stored below beef **Corrected On-Site** **Warning**
08A-20-5
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. Observed employee drink water at preparation area across from cook line at cantina kitchen and engage in food preparation. Employee was coached on proper procedure. **Warning**
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on pertain table across from cook line. Employee cleaned can opener. **Corrected On-Site** **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in reach in freezer unit across from cook line in preparation area. Operator discarded bottle. Observed employee drink on cutting board on preparation table across from cook line at cantina. Operator discarded bottle. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone and keys stored on preparation table above ice machine at front counter. Employee removed personal items. Observed speaker placed on preparation table across from cook line at cantina kitchen. Employee removed speaker from table. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets across from front counter at cafeteria in disrepair. **Warning**
14-11-5
Basic - Hole in or other damage to wall. Observed hole in wall to the left of reach in cooler at cafeteria preparation area. **Warning**
36-24-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at ice machine to the left of kitchen exit door. Employee stored scoop with handle above ice. **Corrected On-Site** **Repeat Violation** **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in crack above rice container at preparation area. Employee removed knife from crack. **Corrective Action Taken** **Warning**
10-17-4
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 of scoop not above container of wheat and sugar at preparation table across from front counter. Operator removed scoops from container. **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw liver (56F - Cold Holding) thawing in ambient temperature on top of over at cantina kitchen. As per operator for less than 2 hrs. Employee placed raw liver in reach in cooler to continue thawing. **Corrective Action Taken** **Warning**
06-01-5
29
Sep 9, 2025
Routine - Food
2 critical violations. 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 chicken soup (124F - Hot Holding), ground beef (119F - Hot Holding) as per operator for less than 4 hrs. Operator placed on stove to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over diced ham inside small reach in cooler behind steam table. Operator properly rearranged by cooking temperature. **Corrected On-Site**
08A-05-6
Basic - Food stored outside. Observed cooking oil stored outside under stairs. Operator placed the oil inside establishment. **Corrected On-Site**
08B-42-4
Basic - Ice scoop handle in contact with ice. Observed next to exit door at cafeteria. Operator placed the handle upwards. **Corrected On-Site**
10-08-5
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 scoop inside rice container with handle in contact with product at kitchen area. Operator removed the scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils I'm standing water 123F on steam table. **Corrective Action Taken**
10-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed reach in freezer bottom soiled behind steam table. Observed reach in freezer interior soiled at cafeteria prep area.
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at Cafeteria, Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine, retest Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
55
Jan 13, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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 over raw pork inside reach in cooler across cook line at cantina. Operator properly arranged by cooking temperatures. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hotdogs (47F - Cold Holding); shredded cheese (46F - Cold Holding) inside display cooler. As per operator door was constantly opened for rush hour for less than 4 hrs. Operator placed product in reach in freezer for rapid cooling. **Corrective Action Taken** **Repeat Violation**
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 calamari stew (122F - Hot Holding); ground beef (125F - Hot Holding) on steam table. As per operator for approximately an hours. Operator reheated the products, retest calamari stew (166F - Hot Holding); ground beef (175F - Hot Holding) **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed clean metal containers stored inside hand sink at cafeteria prep area. Operator removed the containers. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with winded at washing station at cafeteria not labeled. Operator labeled bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Utensils in poor condition. Observed plastic ice scoop broken on top of ice machine. Operator discarded the scoop. **Corrected On-Site**
14-12-4
Basic - Floor area(s) covered with standing water. Observed standing water by exit door. **Repeat Violation**
36-22-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across cook line at cantina. Employee removed the cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty through establishment.
36-34-5
43
Jul 2, 2024
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
50
Mar 29, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
43
Nov 30, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall next to back ice machine. - From follow-up inspection 2023-11-30: Observed hole in wall next to back ice machine. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broker next to kitchen drainage and throughout the back kitchen area. - From follow-up inspection 2023-11-30: Observed floor tiles broken next to kitchen drainage and throughout the back kitchen area. **Time Extended**
36-17-5
90
Nov 29, 2023
Routine - Food
2 critical violations. 1 major violation. 5 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 tamales (118F - Hot Holding) at cook line for 1 hour. Employee turn on stove for reheating and last reading tamales (169F - Hot Holding). Also observed chicken soup (131F - Hot Holding) at stove. Employee turn on the stove for reheating and last reading Chicken soup (166 - Reheating). Also observed at steam table shrimp (113F - Hot Holding); calamari stew (127F - Hot Holding); fish (119F - Hot Holding); ground beef (128F - Hot Holding); ribs (105F - Hot Holding); chicken breast (111F - Hot Holding); boiled pumpkin (121F - Hot Holding). As per manager for less than 2 hours. Cook placed items on stove to reheat **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F - Cooling from ambient) inside display cooler at cafeteria. As per manager for 30 min before. Employee placed the cheese inside the cooler for rapid cooling. Also observed raw chicken (46F - Cooling from ambient) inside reach in cooler across cook line at back preparation area. As per employee had been cut 30 min prior. Employee placed the chicken inside cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainers stored inside hand wash sink next to 3 compartment sink. Employee removed the items. Also observed metal container stored inside hand wash **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 127F. Employee replaced water utensils at 136F **Corrected On-Site**
10-07-4
Basic - Hole in or other damage to wall. Observed hole in wall next to back ice machine.
36-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table. Manager discarded water bottle. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Observed standing water next to floor drainage at bach kitchen.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broker next to kitchen drainage and throughout the back kitchen area.
36-17-5
52
Mar 6, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked beef in reach in cooler at station #2. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available in station #1.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed container with raw beans stored on floor in station #2. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Observed rack with cooking oil containers stored outside established, as per manager they don't have enough space inside. **Repeat Violation**
08B-42-4
Basic - Ice scoop handle in contact with ice. Employee removed during inspection l **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in station #2.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of fruits ( frozen) inside 3 compartment sink in station #1. Employee moved to freezer during inspection. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200ppm); employee diluted solution.Sanitizer Bucket (Quaternary 100ppm) **Corrected On-Site**
21-07-4
55
Jul 19, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 9:47 am raw chicken (46F - Cold Holding); raw pork (46F - Cold Holding). Then at 10:14 am raw chicken (42F - Cold Holding); raw pork (43F - Cold Holding)
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 cooked pork (121F - Hot Holding)at 9:25 am; cooked pork (167F - Reheating)at 9:35 am
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside of hand wash sink near to steamed table. Manager removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef broth not date marked in reach in cooler more than 24 hours. Manager date marked during inspection. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table. Employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed a container with frozen yuca stored on floor in kitchen area. Manager moved to reach in cooler during inspection. **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Observed plastic containers of cooking oil stored outside. Manager moved inside of the establishment in shelves during inspection. **Corrected On-Site**
08B-42-4
Basic - Ice scoop handle in contact with ice. Observed in coffee area, employee removed during inspection.
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in reach in freezer behind steamed table.
22-16-4
Basic - Stored food not covered. Observed container with sea food not covered inside reach in cooler. Manager covered during inspection.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak in bowl with water. Employee discarded water and moved the steak to the reach in cooler.
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution at 0ppm. Employee discarded and replaced with a new solution at 50ppm. **Corrected On-Site**
21-07-4
41
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 Mar 4, 2026. The public record contains 10 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 five 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 100 out of 100, which is higher than the Miami average of 74.
Has El Palacio De Los Jugos' inspection record improved over time?
Results have been roughly steady. Inspections at El Palacio De Los Jugos have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Palacio De Los Jugos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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