Palacio De Los Jugos
Last inspected: Feb 2, 2026
58
Score
Palacio De Los Jugos has been inspected eight times since 2022. The latest inspection on file is from Feb 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in Miami average 74, so Palacio De Los Jugos trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of garbanzo beans at dry storage area. Operator discarded. **Corrected On-Site**
01B-01-4
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 line employee crack raw shelled eggs and immediately grab clean knife without washing hands. Coached employee on proper hand washing. **Corrected On-Site**
12A-27-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath side exit door.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed kitchen tiles in disrepair.
36-17-5
Basic - Food storage container/container lid cracked or broken. Observed cracked lid covering rice bin at the dry storage area.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils at 64F at the main cook line. Operator discarded. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line near front counter soiled. Observed reach in cooler in middle of kitchen with soiled gaskets.
23-03-4
58
Oct 9, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried yuca (130F - Hot Holding) at the steam table near front counter. As per operator, item was placed there no more than half an hour ago. Operator began to reheat item to correct parameters. **Corrective Action Taken**
03B-01-6
Basic - Equipment in poor repair. Observed reach in freezer located in middle of kitchen prep area with torn gaskets.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath exit doors of establishment.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed several floor tiles located throughout kitchen area cracked.
36-17-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice machine located near back exit. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils located next to the main cook line stored in standing water at 94F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed main cook line with soiled filters.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of prep table located across main cook line not stored in sanitizing solution. Operator removed. **Corrected On-Site**
21-12-4
61
Feb 26, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 2, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw pork stored over cut potatoes and cut plantains inside of walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad (69F - Cold Holding) at buffet line. As per manager for 30 minutes. Employee added ice to surrounding container. **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 chicken with potatoes (131F - Hot Holding) and beef with sauce (116F - Hot Holding) on buffet line. As per manager for 30 minutes. Manager stirred products, final reading 135F-141F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside of container of complete seasoning. Manager removed cup. **Corrected On-Site**
14-01-5
Basic - Floor area(s) covered with standing water. Observed standing water at juice prep station.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of oven soiled near cook line.
23-03-4
Basic - Observed 3 air curtains turned off in front of buffet line. Manager turned on air curtains. **Corrected On-Site**
35B-07-4
47
Mar 25, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
37
Jul 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Located at front counter. **Repeat Violation** - From follow-up inspection 2023-07-26: Ice buildup in reach-in freezer. Located at front counter. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at frying station soiled with accumulated grease. - From follow-up inspection 2023-07-26: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Manager placed cloths inside sanitizer solution. **Corrected On-Site** - From follow-up inspection 2023-07-26: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
21-12-4
86
Jul 25, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding); cut lettuce (57F - Cooling); sliced pork (48F - Cooling); sliced tomatoes (54F - Cooling) at sandwich station. As per manager it's been there less than two hours. Manager surrounded containers with ice. **Corrective Action Taken** **Warning**
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 chicken with sauce (130F - Hot Holding), chicken with onion (114F - Hot Holding) at steam table at front line. As per manager, less than 1 hour. Advised manager to reheat products to 165F. Manager covered products to retain heat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked at juice area at front counter. **Corrected On-Site**
31A-09-4
Basic - Old labels stuck to food containers after cleaning. Located on shelves at dishwashing sink.
16-46-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling above preparation table soiled with food debris.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at preparation area. Operator inverted items.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing papaya with out hair restraint. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer. Located at front counter. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at front counter.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at frying station soiled with accumulated grease.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Manager placed cloths inside sanitizer solution. **Corrected On-Site**
21-12-4
45
Dec 8, 2022
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hose connected at preparation sink near front counter area.
29-44-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. **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 dumpster area and at preparation sink near front counter area.
29-34-4
Basic - Unclean building components, attachments or fixtures. Observed hood and wall soiled with accumulated grease at cook line.
36-50-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed wiling soiled with food debris at preparation area and near front counter area.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed kingfish inside reduced oxygen packaging at reach in cooler at preparation area. Advised operator that fish needs to be removed or packages cut before thawing. **Corrective Action Taken**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich station.
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 bags stored on preparation table. Operator removed items. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 food employees preparing food not wearing hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Observed reach in freezer gasket in disrepair located across from meat saw. Observed reach in cooler gasket in disrepair at 1 door reach in cooler at sandwich station.
14-11-5
Basic - Food storage container/container lid cracked or broken. Observed 2 bean container lids in disrepair at preparation area.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
39
Frequently Asked Questions
When was Palacio De Los Jugos last inspected?
The most recent health inspection at Palacio De Los Jugos on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Palacio De Los Jugos?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Palacio De Los Jugos.
How does Palacio De Los Jugos compare to other restaurants in Miami?
Palacio De Los Jugos most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Palacio De Los Jugos' inspection record improved over time?
Results have been roughly steady. Inspections at Palacio De Los Jugos have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 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 Palacio De Los Jugos inspected?
Based on the inspection history on file, Palacio De Los Jugos is inspected around three times per year on average.
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