El Palacio De Los Jugos
Last inspected: Jan 16, 2026
58
Score
Public records show nine inspections at El Palacio De Los Jugos stretching back to 2022. The most recent visit was on Jan 16, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly five violations before.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing five times across the record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not washing hands before glove use.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken above beef inside of walk in cooler. Operator placed beef over chicken onsite. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water at hand washing sink
31A-11-4
Basic - Stored food not covered. Observed cut tomatoes not covered in reach in cooler. Operator had employee place cover onsite. **Corrected On-Site**
08B-12-5
58
Sep 30, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching face then continuing to work cook line with no handwash. Coached employee on proper handwashing. Employee washed hands onsite. **Corrected On-Site**
12A-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken being stored above pork inside walk in freezer. Operator placed them in proper order onsite. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator had employee clean it on site. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside handwashing sink. Operator removed onsite. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles of reach in cooler. Operator cleaned it onsite. **Corrected On-Site**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler. **Repeat Violation**
23-03-4
52
Feb 3, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not washing hands before glove use.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside walk in freezer. Operator placed them in correct order. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed thermometer not operational, no use to ensure proper food temperature.
05-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee with no knowledge of how to calibrate thermometer. Showed them how to correctly calibrate.
53B-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair in men's restroom. Operator contacted his contact to come out and fix tiles in front of me. **Corrective Action Taken**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted, not stored in protected manner. Operator inverted pots and pans. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with excessive cut marks throughout establishment.
14-09-4
Basic - Floor area(s) covered with standing water. Observed standing water by 3 compartment sink. Operator cleaned up the water. **Corrected On-Site**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils standing in water at 88°F. Operator heated up water to proper temperatures. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in men's restroom. Operator placed an extra one that he had. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener soiled. Observed thermometer soiled.
23-03-4
43
Sep 6, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed underneath 3 compartment sink. **Repeat Violation**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by equipment near 3 compartment sink. Operator removed equipment.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 72F across cook line. Operator removed water. **Corrected On-Site**
10-07-4
74
Jun 25, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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 walk in cooler. Operator rearranged products. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed underneath 3 compartment sink.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by equipment near 3 compartment sink.
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout front counter.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
61
Jan 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over vegetables in the reach in cooler by the triple sink. The manager moved the items to the correct shelf. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at the front counter.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the sandwich prep area.
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ob3 large pots not inverted at the ware washing area. The manager inverted the pots. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at two different kitchens. The managers removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 100°F. The manager turned on the stove top to increase the temperature to 135°F.. **Corrective Action Taken**
10-07-4
58
Feb 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink on cook line blocked by soiled pot, operator removed pot from sink. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-13: At time of callback inspection observed handwash sink next to mixer is blocked **Time Extended**
31A-09-4
90
Feb 9, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately Five small flying insects in establishment flying in air not touching food or food contact surfaces. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over washed sliced green peppers. Operator moved green peppers to top shelf above raw beef. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (120F - Hot Holding), as per operator chicken has been out of temperature for approximately one hour. Operator began reheating soup. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink on cook line blocked by soiled pot, operator removed pot from sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. **Warning**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior was soiled. Operator cleaned microwave interior. **Corrected On-Site** **Warning**
22-08-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed air curtains not on alowing approximately Five small flying insects in establishment flying in air not touching food or food contact surfaces. **Warning**
35B-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of rice and beans with no labels. Operator labeled containers. **Corrected On-Site** **Warning**
02D-01-5
43
Jul 20, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line next to juice bar fish soup (125F - Hot Holding) at cook line across from juice bar; yuca (120F - Hot Holding);; cooked ribs (115F - Hot Holding); cooked chicken legs (105F - Hot Holding); cooked beef (110F - Hot Holding); cooke white rice (120F - Hot Holding), as per operator items were prepared approximately 1 hour ago. Operator turned up heat on all items **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-07-20: Observed at cook line cooked chicken and peppers 120F hot holding, cooked plantains 120F cold holding, cooked yuca 120F hot holding, cooked fish 125F hot holding. As per operator all items were placed on cook line approximately 1 hour ago operator reheated all items **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line next to juice bar raw fish (50F - Cold Holding); ham (50F - Cold Holding); raw bacon (50F - Cold Holding); raw steak (50F - Cold Holding); as per operator these items were placed in cooler approximately 3 hours ago and are in constant use at sandwich station sliced ham (45F - Cold Holding), as per operator this item was placed in cooler approximately thirty minutes prior to inspection at walk in cooler raw beef (50F - Cold Holding); raw pork (55F - Cold Holding); black beans (69F - Cold Holding); cooked pork (50F - Cold Holding)as per operator items were prepared approximately 3 hours ago. Operator has added ice to all items in cold holding units to cool them down **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-07-20: Observed in walk in cooler shredded cheese 50F cold holding, milk 50F cold holding, at sandwich station sliced ham 46F cold holding, cut turkey 45F cold holding as per operator ham and turkey was sliced approximately 1 hour ago Milk and cheese were in cooler since day prior, operator moved ham and turkey to reach in cooler **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at front counter 125F **Warning** - From follow-up inspection 2022-07-20: At time of callback inspection In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at front counter by juice bar 110F **Time Extended**
10-07-4
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 Jan 16, 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, “handwash sink not accessible for employee use” 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 58 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 eight violations per visit, up from roughly five 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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