El Palacio De Los Jugos
Last inspected: Mar 30, 2026
39
Score
El Palacio De Los Jugos appears in inspection records nine times, starting in 2022. The most recent visit was on Mar 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 11 violations.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
By comparison, the average Miami facility scores 74, putting El Palacio De Los Jugos on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 200ppm), located at salsa station. During the inspection employee prepared new solution Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
22-52-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (52F - Cold Holding), stored in standing reach in cooler, located at Los jugos preparation area.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (52F - Cold Holding)in reach in cooler, located at Los jugos station. As per operator food was prepared 2 before the inspection. During the inspection employee discarded food. **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 beef empanadas (127F - Hot Holding); ham and cheese empanadas (120F - Hot Holding), stored in hot holding unit, located at Los jugos station, as per operator food was prepared 2 hours before the inspection. During the inspection employee reheated items, beef empanadas (169F - Reheating); ham and cheese empanadas (167F - Reheating) **Corrective Action Taken**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in water at 87 F. Discussed and coached operator in proper methods. During the inspection employee discarded water and clean ice cream scoop. **Corrected On-Site**
10-07-4
Basic - Interior of oven has accumulation of black substance/grease/food debris, located at Los jugos station.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans guard soiled, located at pork station.
23-03-4
Basic - Reach-in coolers shelves with rust that has pitted the surface, located at Los jugos station. **Repeat Violation**
14-33-4
Basic - Standing water in bottom of reach-in-cooler, located at Los jugos preparation area.
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal water containers stored in standing reach in freezer, located at salsa station. During the inspection employee removed items. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floors soiled.
36-73-4
39
Jul 15, 2025
Complaint Full
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over spinach and iceberg lettuce in one door reach in cooler, located at preparation area. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-04-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed Employee washing hands in the three-compartment sink. Provided immediate coaching on proper handwashing procedures and emphasized the importance of using designated handwashing sinks. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Aluminum scouring pad stored inside the hand sink, located at pork area. During the inspection employee removed it. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles soiled with accumulated food dust, and grease, throughout the main kitchen.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Observed several cracks tiles, throughout the restaurant, and also throughout the main kitchen.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. During the inspection employee removed items. **Corrected On-Site**
10-20-4
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 a plastic scoop in direct contact with the rice inside a storage container. During the inspection employee removed item and placed it correctly. **Corrected On-Site**
10-01-5
Basic - Interior of standing reach freezer with rust that has pitted the surface, located at main kitchen.
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled, located at beef area.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at main kitchen .
14-33-4
Basic - Unsealed concrete floor in food preparation, and food storage. **Repeat Violation**
36-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint. During the inspection employees placed a hair restraints. **Corrected On-Site**
13-03-4
41
Feb 18, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Oct 14, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 200ppm), located at the cafeteria. During the inspection employee prepared a new sanitizer solution Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
22-52-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at the cafeteria.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the main kitchen.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint. During the inspection employee put on a hair restraint. **Corrected On-Site**
13-03-4
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 scoop inside rice container with handle in contact with product at Jd Mena station. Employee placed upwards the handle. **Corrected On-Site**
10-01-5
Basic - Reach-in cooler with rust that has pitted the surface, located at the cafeteria.
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
36-02-5
64
Apr 2, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
61
Jul 18, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. Production kitchen : can of tomato paste and can of Alfredo sauce with rust
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Pizza station: 2 live flies landed on the pizza hot holding unit, preparation area: 1 live fly resting on the mixer, juice/sandwich station: 2 live flies flying throughout the Sahilys cafe restaurant, 2 live flies landing on the glass display case with hot food, Santa Clara Sabor station: 1 live fly landing on the glass display case and 2 live flies flying by the three compartment sink, and production kitchen: 1 live fly resting the prep table, 2 live flies landing in a cutting board and 2 live flies flying throughout the kitchen.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Production kitchen: raw chicken stored cooked pork. **Repeat Violation**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Production kitchen, prep table in front of the cook line: 1 live roach crawling on knife holder, prep table by the reach in coolers: 4 live roaches crawling on a meat grinder, 1 live roach crawling on a slicer next to the meat grinder.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station, prep table by the cookline,raw shell eggs (56F - Cold Holding) as per operator, placed on the table 25 minutes before the inspection. Operator placed into the reach in cooler. **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. As per operator, prepared 1 hour befor the inspection: Sahilia station, steam tables: chicharrone with meat (130F - Hot Holding), cooked beef (125F - Hot Holding); fried beef (115F - Hot Holding); sweet potato (113F - Hot Holding); cooked beef (135F - Hot Holding); cooked pumpkin (108F - Hot Holding); cooked chicken with potatoes (113F - Hot Holding); rice (129F - Hot Holding); shredded beef (129F - Hot Holding); fruit, juice and sandwich area: cheese croquettes (115F - Hot Holding); guava pastry (114F - Hot Holding); beef empanadas (125F - Hot Holding); chicken empanadas (120F - Hot Holding); chorizo croquettes (171F - Hot Holding); ham croquettes (116F - Hot Holding); chorizo croquettes (115F - Hot Holding). As per operator prepared 45 minutes before the inspection. Santa Clara Sabor station: cooked chicken (128F - Hot Holding); shredded pork (130F - Hot Holding) As per operator, prepared 1 hour before the inspection. Operator reheated all food above 165F and adjusted the temperature on all hot units. **Repeat Violation**
03B-01-6
Intermediate - No soap provided at handwash sink. Production kitchen by the three compartment sink.
31B-03-4
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. Discussed with the operator and provided the handout to the operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Production kitchen, cutting board, vegetable slicer, and can opener blade soiled. Main kitchen, slicer soiled. **Repeat Violation**
22-02-4
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. Discussed with the op and provided the form. **Corrective Action Taken**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans and containers not inverted on the bottom shelf of the prep table.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Production kitchen: knives stored inside a container with standing wate, water temperature 85F. discussed with the operator the proper methods. Observed operator discard the water, place utensils inside the three compartment sink, and place clean knives inside a container without.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich station and production kitchen, hoods soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Prep kitchen, back area, multiple clean pans and containers with old labels.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Juice,sandwich station: bottom shelf of the stand up reach in cooler soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Santa Clara Sabor station on top of the glass display case. Sandwich station: forks stored inside a cup not inverted. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Juice prep area.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. production kitchen: Sanitizer Bucket (Chlorine 25ppm), operator made new solution, (Chlorine 100ppm) **Corrected On-Site**
21-07-4
18
Mar 24, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Floor area(s) covered with standing water. Cooking area
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed Damage floor throughout kitchen area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris to most kitchen shelves.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
47
Dec 5, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook pork 120 f cooked yuca, cooked potatoes 130 f cooked shrimp 117 f Food was reheated to 165 at time of visit. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed most kitchen coolers missing ambient thermometer.
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood Being thawed in standing water, kitchen area.
06-01-5
70
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 30, 2026. The public record contains nine inspections in total.
What is the most common violation at El Palacio De Los Jugos?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four 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 39 out of 100, which is lower than the Miami average of 74.
Has El Palacio De Los Jugos' inspection record improved over time?
No. Recent inspections at El Palacio De Los Jugos have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at El Palacio De Los Jugos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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