Palace
Last inspected: Mar 18, 2026
47
Score
Public records show 11 inspections at Palace stretching back to 2022. On Mar 18, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 12 violations earlier in the record.
Looking across the full record, “food stored on floor” is the recurring theme, flagged five times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 18, 2026
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line.
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing ROP for cooked ribs, salmon, chicken with no approved HACCP. **Repeat Violation**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area. **Repeat Violation**
24-07-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen area.
36-17-5
Basic - Food stored on floor. Observed produce boxes on floor inside WIC. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken, salmon, cooked ribs inside reduced oxygen package inside walk in cooler and walk in freezer no date or time of production. **Repeat Violation**
03G-53-1
47
Dec 9, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area. - From follow-up inspection 2025-12-09: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair at cook line RIC. - From follow-up inspection 2025-12-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed produce boxes on floor inside WIC. **Repeat Violation** - From follow-up inspection 2025-12-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-12-09: **Time Extended**
21-12-4
82
Oct 7, 2025
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
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 wings (48F - Cooling) inside WIC, as per chef from previous day.
03D-02-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed ROP salmon inside walk in cooler without label.
03G-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked wings (48F - Cooling) inside WIC, as per chef from previous day.
01B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing ROP for cooked ribs, salmon, chicken with no approved HACCP. **Repeat Violation**
03G-50-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area.
24-07-4
Basic - Equipment in poor repair. Observed gaskets in poor repair at cook line RIC.
14-11-5
Basic - Food stored on floor. Observed produce boxes on floor inside WIC. **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken, salmon, cooked ribs inside reduced oxygen package inside walk in cooler and walk in freezer no date or time of production. **Repeat Violation**
03G-53-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Aug 22, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. Chef removed can opener for washing and sanitizing. Also observed all soda holsters with mold-like substance at bar area. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-22: Also observed two soda holsters with mold-like substance at bar area. **Time Extended** **Corrective Action Taken**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near kitchen entrance. **Warning** - From follow-up inspection 2025-08-22: Observed at ice machine near kitchen entrance. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at preparation area near ice machines, **Warning** - From follow-up inspection 2025-08-22: Observed no drop down ceiling at preparation area near ice machines **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at dry storage area. **Warning** - From follow-up inspection 2025-08-22: Observed at dry storage area. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at dry storage area. **Warning** - From follow-up inspection 2025-08-22: Observed ceiling tiles soiled at dry storage area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted at shelf at warewashing area. **Warning** - From follow-up inspection 2025-08-22: Observed clean plates and bowls not stored inverted at shelf at warewashing area. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked chicken with no date and time of production. As per chef, produced day before. Coached chef on correct procedure. **Warning** - From follow-up inspection 2025-08-22: Observed cooked ribs with no time of production. Ribs were dated correctly, but no time. Coached chef on correct procedure. **Time Extended** **Corrective Action Taken**
03G-53-1
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed squeezed bottles of oil, water, and salt container not labeled with common name at cook line. **Warning** - From follow-up inspection 2025-08-22: Observed salt container not labeled with common name at cook line. **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: Observed all reach-in cooler gaskets in disrepair across from cook line. **Time Extended**
14-11-5
61
Jun 12, 2025
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 ROP bags of salmon and 1 ROP bag of tuna not frozen and with no HACCP plan approved at cook line reach-in coolers. Products were discarded. **Corrected On-Site** **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 3 ROP bags of salmon and 1 ROP bag of tuna not frozen at cook line reach-in coolers. Products were discarded. **Corrected On-Site** **Warning**
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over cooked mashed potatoes at walk-in cooler. Coached manager on correct procedure. **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. Chef removed can opener for washing and sanitizing. Also observed all soda holsters with mold-like substance at bar area. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna tartare, Tuna steak, Palace burger, Black and blue burger, Burger mash up, New York strip, and Tuna steak not identified as raw on menu. Coached chef on correct procedure. **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed 3 ROP bags of salmon and 1 ROP bag of tuna at cook line reach-in coolers. Products were discarded. **Corrected On-Site** **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided chef with consumer advisory. It was printed and posted. **Corrected On-Site** **Warning**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near kitchen entrance. **Warning**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at preparation area near ice machines, **Warning**
36-37-5
Basic - Ceiling tile missing. Observed at dry storage area. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at dry storage area. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted at shelf at warewashing area. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board across from flat grill grooved. **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed plastic water bottle inside reach-in cooler next to low boy unit. Chef removed plastic bottle. **Corrected On-Site** **Warning**
12B-02-4
Basic - Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Observed frying oil boxes on floor at dry storage area. Chef moved boxes off floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler across from stove at cook line. **Warning**
05-09-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked chicken with no date and time of production. As per chef, produced day before. Coached chef on correct procedure. **Warning**
03G-53-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 400+ ppm. Chef made new solution at 200+ ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeezed bottles of oil, water, and salt container not labeled with common name at cook line. **Warning**
02D-01-5
21
Jan 22, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water of 98Fa at the stove. Operator turned on burner. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-22: Observed utensils in standing water of 103F at the stove. **Time Extended**
10-05-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 10+ employees engaging in food preparation with no food manager in the establishment. **Warning** - From follow-up inspection 2025-01-22: Observed 10+ employees engaging in food preparation with no food manager in the establishment. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Nelson Figueroa hired 6 months ago with no manager certificate. **Warning** - From follow-up inspection 2025-01-22: Observed Nelson Figueroa hired 6 months ago with no manager certificate. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in front of the cookline. **Warning** - From follow-up inspection 2025-01-22: Observed reach in cooler gaskets torn in front of the cookline. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Observed rusted shelves at dry storage are. **Warning** - From follow-up inspection 2025-01-22: Observed rusted shelves at dry storage area. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-22: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
61
Nov 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
74
May 7, 2024
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a chlorine concentration of 0 ppm. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed red bucket with soap water stored inside hand washing sink at bar area. **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no food service manager on duty with more than 4 employees present. As per chef, manager Yohsy Hernández is on vacation.. **Warning**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with handles stored inside rice and flour containers at dry storage area. **Warning**
14-01-5
Basic - Ceiling tile missing. Observed at dry storage area. **Warning**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted at warewashing area. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at cookline. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at clean metal containers at shelf at dry storage area. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed reach-in gaskets at cookline in disrepair and white chest freezer door across from walk-in cooler and hood filters in disrepair at cookline. **Repeat Violation** **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. Observed açaí plastic container stored on floor at walk-in freezer. **Warning**
08B-38-4
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 handle touching salt in salt container at dry storage area. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 123F at cookline. **Repeat Violation** **Warning**
10-07-4
Basic - Observed rusted shelves at dry storage are. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on top of preparation table at kitchen. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with its common name. **Warning**
02D-01-5
37
Feb 20, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket at reach-in cooler at cook line in disrepair. **Repeat Violation** - From follow-up inspection 2024-02-20: Observed gasket at reach-in cooler at cook line in disrepair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-02-20: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85F. Coached chef on correct procedure. - From follow-up inspection 2024-02-20: Observed utensils in water at 104F. Person in charge increase fire for rapid heating of water. **Time Extended** **Corrective Action Taken**
10-07-4
86
Dec 12, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler.
08A-04-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings prepared on site and held more than 24 hours not date marked at cook line.
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 cell phone over preparation area at cook line. Chef removed cell phone. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed gasket at reach-in cooler at cook line in disrepair. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85F. Coached chef on correct procedure.
10-07-4
Basic - Observed bowl with no handle used to dispense food inside container of flour at dry storage area. Bowl was removed **Corrected On-Site**
14-01-5
Basic - Observed employees with no hair restraint while engaging in food preparation at cook line.
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Sep 22, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
23
Frequently Asked Questions
When was Palace last inspected?
The most recent health inspection at Palace on file is from Mar 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Palace?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Palace.
How does Palace compare to other restaurants in Miami Beach?
Palace most recently scored 47 out of 100, which is lower than the Miami Beach average of 69.
Has Palace's inspection record improved over time?
Yes. Recent inspections at Palace have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Palace 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 Palace inspected?
Based on the inspection history on file, Palace is inspected around three times per year on average.
Nearby Restaurants