EL PALACIO DE LOS JUGOS
5721-5741 W FLAGLER ST, Miami FL 33126 · 305.219.0471
Last inspected Aug 24, 2026 · 9 visits since July 2023
FEB 25
JUL 25
MAR 26
AUG 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023040080 | Jul 17, 2023 | Aug 21, 2023 | $400 |
| 1--2021038532 | Aug 19, 2021 | Sep 23, 2021 | $400 |
Inspection history
9 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw beef and raw calamari stored over potatoes and squash in 2 doors standing reach in cooler at main kitchen. During the inspection employee removed items and placed them properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled eggs (110F - Hot Holding). As per operator food was prepared 3 hours before the inspection. Operator discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled eggs (110F - Hot Holding). As per operator food was prepared 3 hours before the inspection. Operator discarded food.
No paper towels or mechanical hand drying device provided at handwash sink, located at main kitchen. During the inspection employee provided paper towels.
Show the remaining 5 findings ▾
Equipment in poor repair. Observed several reach in cooler gaskets torn.
Ice buildup in reach-in cooler, located at main kitchen.
Reach-in cooler shelves with rust that has pitted the surface, located at cafeteria preparation area.
Standing water in bottom of reach-in-cooler, located at main kitchen.
Unsealed concrete floor in food preparation, food storage, and warewashing areas.
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked shredded beef in reach in cooler, located at main kitchen. During the inspection employee removed item and placed it correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef stored in reach in cooler gaskets, located at cooking line (fogon de vasquez). During the inspection operator removed items and placed them correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chops (117F - Hot Holding). As per operator food was prepared 2 hours before the inspection. During the inspection employee reheat item pork chops 178 ( - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. During the inspection employee cleaned it.
Handwash sink used for purposes other than handwashing. Observed main kitchen hand sink soiled with cut garlic in bottom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at the cafeteria. During the
Equipment in poor repair. Observed 3 doors reach in cooler gaskets torn, located at main kitchen.
Ice buildup in walk-in freezer.
Reach-in cooler shelves with rust that has pitted the surface, located at the cafeteria.
Unsealed concrete floor in food preparation, located at main kitchen.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
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).
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.
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.
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)
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.
Floor soiled/has accumulation of debris. Observed walk in freezer floors soiled.
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.
Interior of oven has accumulation of black substance/grease/food debris, located at Los jugos station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans guard soiled, located at pork station.
Reach-in coolers shelves with rust that has pitted the surface, located at Los jugos station.
Standing water in bottom of reach-in-cooler, located at Los jugos preparation area.
Jul 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles soiled with accumulated food dust, and grease, throughout the main kitchen.
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.
Floor tiles missing and/or in disrepair. Observed several cracks tiles, throughout the restaurant, and also throughout the main kitchen.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. During the inspection employee removed items.
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.
Interior of standing reach freezer with rust that has pitted the surface, located at main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled, located at beef area.
Reach-in cooler shelves with rust that has pitted the surface, located at main kitchen.
Unsealed concrete floor in food preparation, and food storage.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed ladle stored in hand sink. Employee moved on site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee cups stored on same shelf as food for customers throughout establishment.
Equipment in poor repair. Observed reach in cooler not functioning. Employees said company was coming to fix.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on prep table in back of dessert bar; operator moved to bottom shelf.
Stored food not covered. Observed in walk in freezer 2 containers of meat with no cover.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in food prep areas and walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind hand sink.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at the cafeteria.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the main kitchen.
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.
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.
Reach-in cooler with rust that has pitted the surface, located at the cafeteria.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled.
Soiled dry wiping cloth in use.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jul 18, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Production kitchen : can of tomato paste and can of Alfredo sauce with rust
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Production kitchen: raw chicken stored cooked pork.
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.
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.
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.
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.
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.
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.
No soap provided at handwash sink. Production kitchen by the three compartment sink.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich station and production kitchen, hoods soiled.
Old labels stuck to food containers after cleaning. Prep kitchen, back area, multiple clean pans and containers with old labels.
Reach-in cooler interior/shelves have accumulation of soil residues. Juice,sandwich station: bottom shelf of the stand up reach in cooler soiled.
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.
Wet mop not stored in a manner to allow the mop to dry. Juice prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. production kitchen: Sanitizer Bucket (Chlorine 25ppm), operator made new solution, (Chlorine 100ppm)
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.