El Palacio De Los Jugos
Last inspected: Jan 21, 2026
58
Score
Going back to 2022, El Palacio De Los Jugos has 13 inspections in the public record. On Jan 21, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 16 violations earlier in the record.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded eight times.
Restaurants in Miami average 74, so El Palacio De Los Jugos trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black bean and rice at 129F at steam table in front line. Per operator less than half an hour. Operator began to reheat product to correct parameters. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum container inside hand washing sink in front counter.
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. Observed non-food basting brush used in cook line. Operator discarded. **Corrected On-Site**
14-14-4
Basic - Floor tiles missing and/or in disrepair. Observed some tiles on floor crack inside kitchen area. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in both reach in cooler in lobby area.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in freezer located next to juice station. Operator wiped down. **Corrected On-Site**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in freezer next to juice prep area with some rust.
14-33-4
58
Sep 11, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board at the prep area with cut marks and no longer cleanable. - From follow-up inspection 2025-09-11: Observed red cutting board at the prep area with cut marks and no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed several floor tiles missing and disrepair in prep area inside hot cook line. - From follow-up inspection 2025-09-11: Observed several floor tiles missing and disrepair in prep area inside hot cook line. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer near front counter service. - From follow-up inspection 2025-09-11: Observed ice buildup at chest freezer near front counter service. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled filter inside kitchen in all hot cooking area. Observed ice machine filters soiled. - From follow-up inspection 2025-09-11: Observed ice machine filters soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust shelf inside reaching cooler next to three compartment sink. - From follow-up inspection 2025-09-11: Observed rust shelf inside reaching cooler next to three compartment sink. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled. - From follow-up inspection 2025-09-11: Observed wall behind main cook line soiled. **Time Extended**
36-27-5
74
Sep 10, 2025
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils in dirty water at 145F at the cook line.
10-05-5
High Priority - Live, small flying insects found. Observed one flying insect flying around near three compartment sink.
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored with unwashed produce inside walk in cooler.
08A-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed male employee cleaning and then preparing food without changing gloves.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook salmon (116F - Hot Holding) yellow rice with chicken (125F - Hot Holding); bbq ribs (114F - Hot Holding); vegetable fried rice (125F - Hot Holding); red beans and rice (126F - Hot Holding); chicken soup (133F - Hot Holding) at the front steam table. As per operator, products were placed there about an hour ago. Operator began to reheat to correct parameters. **Corrective Action Taken**
03B-01-6
Intermediate - Packaged food not labeled as specified by law. Observed several containers of packaged juice inside reaching cooler next in cooler not labeled.
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser near three compartment sink with no label.
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic half gallon bottles not inverted near back prep area.
25-06-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled apron near containers of rice not stored properly.
21-14-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizing solution near sandwich prep area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze containers near front counter sandwich station containing oil with no label.
02D-01-5
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
21-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back prep area with soiled interior.
22-20-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents near lobby area soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board at the prep area with cut marks and no longer cleanable.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observable employee wearing a personal watch while preparing food on cook line.
13-07-4
Basic - Floor area(s) covered with standing water. Observed standing water around the walking cooler and kitchen area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed several floor tiles missing and disrepair in prep area inside hot cook line.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer near front counter service.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled filter inside kitchen in all hot cooking area. Observed ice machine filters soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust shelf inside reaching cooler next to three compartment sink.
14-33-4
17
Feb 26, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 25, 2025
Routine - Food
10 critical violations. 5 major violations. 19 minor violations.
View 34 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hose at three compartment sink with less than an inch of air gap.
29-44-4
High Priority - Container of medicine improperly stored. Observed pain medication stored above ice cream front counter.
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork stored in large container inside the walk in cooler was improperly cool from the night before. As per operator, the product was made from the night before at 7PM.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pork stored in large container inside the walk in cooler was improperly cool from the night before. As per operator, the product was made from the night before at 7PM.
01B-36-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed several non food grade containers inside walk in cooler used to store food.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above milk inside walk in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (68F - Cold Holding) inside walk in cooler. As per operator, it was prepared the night before at 7PM.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (68F - Cold Holding) inside walk in cooler. As per operator, it was prepared the night before at 7PM.
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 fries (90F - Hot Holding); cooked vegetables (105F - Hot Holding); tamales (101F - Hot Holding); bbq ribs (120F - Hot Holding); beef steak (126F - Hot Holding); chicken (77F - Hot Holding); cooked liver (105F - Hot Holding) at front counter.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser stored above food equipment in back prep area.
41-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed several employees not able to answer basic cooking or cooling temperature questions.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed male cook line employee washing cloths at hand wash sink in back prep area.
31A-11-4
Intermediate - No person in charge present during hours of operation. Operator showed up during time of inspection. **Corrected On-Site**
53A-11-4
Intermediate - Nonfood-grade basting brush used in food. Observed basting brush used to spread butter at the sandwich station. Operator discarded. **Corrected On-Site**
14-14-4
Intermediate - Packaged food not labeled as specified by law. Observed several containers of packaged juice not labeled inside reach in cooler in back prep area.
02D-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents located in lobby area soiled. Observed ceiling tile near back cook line soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted near back prep area.
24-05-4
Basic - Employee eating while preparing food. Observed male cook line employee eating while prepping steaks in back prep area.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink stored above food prep counter in back prep area.
40-06-5
Basic - Equipment in poor repair. Observed ice machine sliding door broken in back prep area.
14-11-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed walk in cooler with wood being used as a shelf.
14-25-5
Basic - Floor soiled/has accumulation of debris. Observed floor near cook line soiled.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles in back prep area.
36-17-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice inside ice machine.
10-08-5
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.
02D-03-4
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at cook line in back prep area.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in coolers in back prep area with soiled gaskets.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed gallon plastic containers not inverted at prep station in back area.
25-06-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed plastic gallon containers stored outside not protected.
25-11-5
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
21-14-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shredded beef being thawed at room temperature located right next to the cook line.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow cloths in back prep area not stored in sanitizing solution.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed several working containers with sugar and seasonings with no label in back prep area.
02D-01-5
5
Oct 23, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 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. COOKED LIVER (120F - Hot Holding); MOFONGO (124F - Hot Holding); MALANGA MASH (120F - Hot Holding); CHICKEN MILANESE (115F - Hot Holding); MASHED POTATOES (129F - Hot Holding); CORN FRITTER (99F - Hot Holding); SHREDDED PORK (107F - Hot Holding); BOILED YUCA (130F - Hot Holding); FRIED CRAB (105F - Hot Holding) at steam table at front counter. as per manager, items were out less than one hour. Manager increased them the of the steam table. Observed ham croquettes (104F - Hot Holding) at hot box at front counter. As per employee, product placed inside u it less than 1 hour prior. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-23: Observed shredded pork 116F hot holding, fried crab 113F at front steam table. As per manager, product placed at unit less than 1 hour. Observed mofongo at 138F, mashed malanga 169F, chicken milanese 139F, corn fritter 135F all hot holding at front steam table. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush with food residues at preparation area. **Warning** - From follow-up inspection 2024-10-23: Observed non food grade brush with food residues at preparation area. **Time Extended**
14-14-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of rice containers soiled with old food debris at preparation area. Observed oven mitts soiled with old food debris at cook line. **Warning** - From follow-up inspection 2024-10-23: Observed oven mitts soiled with old food debris at cook line. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed exiling in disrepair near walk in cooler. **Warning** - From follow-up inspection 2024-10-23: Observed exiling in disrepair near walk in cooler. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood shelves at walk-in cooler. **Warning** - From follow-up inspection 2024-10-23: Observed wood shelves at walk-in cooler. **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Food stored outside. Observed papayas, mangos, avocados stored outside on shelf near back exit door. Observed cans of soda, bottled water, malted milk and canned guava shells stored outside in a locker near back exit door. **Warning** - From follow-up inspection 2024-10-23: Observed coconuts stored outside near remote walk-in freezer. **Time Extended**
08B-42-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Manager properly place ice scoop with handle up. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-23: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on container of shredded cheese at preparation area. Employee removed label. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-23: Observed old labels on container of shredded cheese at preparation area. **Time Extended**
16-46-4
55
Oct 22, 2024
Routine - Food
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then handled single service container at cook line. **Warning**
12A-27-4
High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed bean sprouts and green onions stored over cooked black beans at walk in cooler. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over peeled plantains at walk in cooler. Observed raw pork stored over cooked pork at reach in cooler at preparation area. Observed raw shell eggs stored over fresh berries. Manager removed raw shell eggs. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. COOKED LIVER (120F - Hot Holding); MOFONGO (124F - Hot Holding); MALANGA MASH (120F - Hot Holding); CHICKEN MILANESE (115F - Hot Holding); MASHED POTATOES (129F - Hot Holding); CORN FRITTER (99F - Hot Holding); SHREDDED PORK (107F - Hot Holding); BOILED YUCA (130F - Hot Holding); FRIED CRAB (105F - Hot Holding) at steam table at front counter. as per manager, items were out less than one hour. Manager increased them the of the steam table. Observed ham croquettes (104F - Hot Holding) at hot box at front counter. As per employee, product placed inside u it less than 1 hour prior. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer bucket at 200ppm plus. Manager took solution to the back to dilute with water. **Corrective Action Taken** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of rice containers soiled with old food debris at preparation area. Observed oven mitts soiled with old food debris at cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs and other utensils in handwashing sink. Employee removed items during inspection. **Warning**
31A-11-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed bottles of orange juice and melon juice missing consumer advisory. **Warning**
02D-12-1
Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush with food residues at preparation area. **Warning**
14-14-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed exiling in disrepair near walk in cooler. **Warning**
36-32-5
Basic - Clean equipment and utensils stored outside. Observed cooking pots and plastic storage containers stored outside near dumpster area. Discussed proper storage with manager. **Warning**
24-24-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood shelves at walk-in cooler. **Warning**
14-25-5
Basic - Food stored outside. Observed papayas, mangos, avocados stored outside on shelf near back exit door. Observed cans of soda, bottled water, malted milk and canned guava shells stored outside in a locker near back exit door. **Warning**
08B-42-4
Basic - Ice scoop handle in contact with ice. Manager properly place ice scoop with handle up. **Corrected On-Site** **Warning**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink located next to back door missing sign. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled located at front line. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on container of shredded cheese at preparation area. Employee removed label. **Corrected On-Site** **Warning**
16-46-4
Basic - Outer openings not protected during operation. Observed air curtains off at front counter opening to the outside. As per manager, air curtains no longer working and called a repair technician during inspection. **Corrective Action Taken** **Warning**
35B-05-4
Basic - Outer openings not protected with self-closing doors. Observed back door open during inspection. **Warning**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature. **Warning**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Manger asked employee to store properly. **Corrective Action Taken** **Warning**
25-02-4
17
May 21, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by cook line. - From follow-up inspection 2024-05-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed throughout the kitchen area. - From follow-up inspection 2024-05-21: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen with standing water. - From follow-up inspection 2024-05-21: **Time Extended**
29-49-6
86
May 20, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw tilapia at walk in cooler.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (59F - Cold Holding); chicken (45F -Cold holding ); tilapia (50F - Cold Holding) at walk in cooler as per manager since previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (59F - Cold Holding); chicken (45F -Cold holding ); tilapia (50F - Cold Holding) at walk in cooler as per manager since previous night.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored inside handsink at front counter of the establishment. Manager removed sponge. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed No label on container of rice by preparation area at kitchen. Manager placed label. **Corrected On-Site**
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by cook line.
36-34-5
Basic - Floor area(s) covered with standing water. Observed throughout the kitchen area.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between equipment and wall by preparation area next to reach in freezer. Manager removed them. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers soiled throughout the kitchen.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers throughout the kitchen with standing water.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
21-12-4
39
Jan 5, 2024
Routine - Food
No violations found.
100
Jan 4, 2024
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions at walk in cooler. **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at front counter. Employee placed ice over product. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (107F - Hot Holding); tamales (115F - Hot Holding) at room temperature at cook line. As per manager, less than 2 hours and manager turned stove on to reheat products to 165F. Observed bacalao croqueta (89F - Hot Holding); cheese tequeno (96F - Hot Holding) inside hot holding unit at front counter. As per manager for 1 hour. Advised manager to reheat product to 165F. Observed cooked pork (122F-132F - Hot Holding); beef with sauce (112F-131F - Hot Holding) at steam table at front counter. As per manager, for approximately 1 hour. Manager took products to reheat to 165F. Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm). Manager diluted solution with water, final reading 50ppm. **Warning**
41-15-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Coached employee on minimum cooking temperatures. **Corrected On-Site** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sugar scoop soiled with old food debris at preparation area. Employee washed rinsed and sanitized scoop. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food employee discarding water inside hand sink at front counter. Observed metal sponge stored at sink at front counter. **Warning**
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed plastic container of food coloring not label at preparation area. **Warning**
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked chicken not date marked at reach in cooler at preparation area. As per manager chicken was cooked on the previous day. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of degreaser not labeled at preparation area. **Warning**
41-17-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter. Employee removed grooved cutting board and placed new cutting board. **Corrected On-Site** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys phone and beverage on preparation table shelf at cook line. Manager removed items. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Observed fryer basket in disrepair at fryer station. Manager removed item. **Corrective Action Taken** **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Observed near walk in cooler. Employee removed water. **Corrected On-Site** **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked at cook line and near walk in cooler. **Warning**
36-17-5
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 handle touching chicken base inside container at cook line. Employee rearranged scoop handle. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop storage in water at 128F at front counter. **Repeat Violation** **Warning**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers of cooked chicken and pork at reach in cooler at back preparation area. **Corrected On-Site** **Warning**
16-46-4
Basic - Outer openings not protected with self-closing doors. Observed back door open during inspection, manager closed the door. **Corrected On-Site** **Repeat Violation** **Warning**
35B-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at across from ice machine. **Warning**
29-49-6
17
Feb 14, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 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 (105F - Hot Holding) at room temperature at front counter. As per manager, less than 1 hour. Manger placed item inside steam table. Observed boiled yuca (113F - Hot Holding) at steam table. As per manager, less than 2 hours. Manger took item to reheat to 165F. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected near back exit door.
29-34-4
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at front counter. Manager replenished soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked ground beef not date marked at preparation area. As per manager, item was prepared on the previous day. Manager placed date marking on container. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at preparation area across from oven.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Food stored outside. Observed containers of watermelon, mangoes, avocados, papayas stored on shelves outside near back exit door. Manager took all items inside. **Corrected On-Site** **Repeat Violation**
08B-42-4
Basic - Ice scoop handle in contact with ice. Observed at front counter. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in standing water at 68F at preparation area. Manager removed water. **Corrective Action Taken**
10-07-4
Basic - Outer openings not protected with self-closing doors. Observed back exit door open.
35B-03-4
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease at front counter and cook line.
36-50-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at front counter area at sandwich preparation area.
25-02-4
30
Aug 4, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over yuca at reach in cooler at preparation area. Manager rearranged items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (119F - Hot Holding) at display case at front counter area. Observed yuca (112-124F - Hot Holding) at steam table at front counter area. As per manager, less than 2 hours. Manager increased unit temperatures.
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200ppm. Manager diluted to 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of cleaning solution not labeled at preparation area.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located at cook line.
36-34-5
Basic - Floor area(s) covered with standing water. Located at cook line.
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape over fruit. **Corrected On-Site**
35B-08-4
Basic - Food stored in a room/shed that is not fully enclosed. Observed plastic water bottles, mango, papaya avocado stored outside on open shelves at back of building. **Repeat Violation** **Admin Complaint**
08B-43-4
Basic - Ice scoop handle in contact with ice. Manager rearranged scoop handle. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in water at 120F. Manager took items to wash rinse and sanitize. **Corrective Action Taken**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located at walk in cooler.
38-07-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service trays and cups stored outside at back of building.
25-11-5
Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager placed cloths inside sanitizer solution. **Corrected On-Site**
21-12-4
32
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 21, 2026. The public record contains 13 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 eight 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 12 violations per visit, down from roughly 16 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 four times per year on average.
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