EL PALACIO DE LOS JUGOS INC
8700 SW 8TH STREET, Miami FL 33174 · 305-219-0471
Last inspected Aug 7, 2026 · 9 visits since October 2023
AUG 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at front counter employee touched head and hair, no handwashing before handling clean equipment. Manager coached employee on proper hand washing. Employee washed hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at front counter employee touched head and hair, no handwashing before handling clean equipment. Manager coached employee on proper hand washing. Employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned at the time of inspection.
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.
Employee with no hair restraint while engaging in food preparation. Observed food preparation no hair restraints. Employee put a hair net on.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water. Observed by 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled.
Open dumpster lid. Observed dumpster lid open. Operator closed dumpster lid.
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried cheese (94F - Hot Holding) at kitchen station across from preparation line at black station. Observed fried plantains (98F - Hot Holding) at fryers. As per operator for less than 4 hrs.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from cook line. Operator provided paper.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker stored above preparation area. Operator removed speaker from preparation area.
Food stored on floor. Observed commercially processed sour orange and oil container stored on floor to the left of juice reach in cooler. Operator stored 6 inches off of floor.
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. Observed dried chicharron for self service not include product identity/description, date product was packaged and name and address of the establishment. Operator made labels for containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across from cook line in preparation area. Operator cleaned gaskets.
Time/temperature control for safety food thawed in an improper manner. Observed pork defrosting in ambient temperature. Operator placed pork in running water in sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in smoothie station. Operator fixed concentration to Sanitizer Bucket (Chlorine 100ppm). Observed Sanitizer Bucket (Chlorine 0ppm) in black station. Operator fixed concentration to Sanitizer Bucket (Chlorine 100ppm).
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed plantain (114F - Hot Holding) on steam table at black station. As per operator for less than 4 hrs. Operator placed products on stove for reheating.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed black station Sanitizer Bucket (Chlorine 200+ppm) under steam table. Operator diluted with water, retest black station Sanitizer Bucket (Chlorine 100ppm)
In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between cold equipment across stoves at black station. Operator removed the knifes.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across cook line at purple station. Operated dried out the water.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand sink at purple station at kitchen area. Operated removed bucket from the floor.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at sandwich station in cafeteria area.
Equipment in poor repair. Observed gaskets to reach in cooler torn at coffee station in cafeteria area.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority1 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed individually portioned packages of raw chicken, sliced ham, cheese, stored in the same container in reach in cooler across from cook line in black shirt station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator stored by minimum cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Also observed cheese pastry (71F - Cold Holding) on sandwich station in cafeteria area. Operator moved to reach in freezer. Also observed raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); bacon (50F - Cold Holding) purple shirt station kitchen area across from cookline. As per operator for 2 hours. Operator moved product to reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark for multiple products at steam table in black shirt station. As per operator for less than two hours, Operator time marked during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked lamb (130F - Hot Holding) white rice (131F - Hot Holding) at steam table in purple shirt station. As per operator for 2 hours. Operator began reheating products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) on bottom shelf prep table across from steam table in purple shirt station. Operator diluted the solution. Final solution Sanitizer Bucket (Chlorine 100ppm)
Packaged food not labeled as specified by law. Observed packages of tamarinds with no label at outside service window in cafeteria area.
Cutting board has cut marks and is no longer cleanable. Observed at sandwich station in cafeteria area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on front counter prep area at black shirt station. Operator discarded water bottle.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in reach cooler across from cook line in purple shirt station.
Equipment in poor repair. Observed gaskets to reach in cooler torn at coffee station in cafeteria area.
Floor area(s) covered with standing water. Observed in walk in cooler.
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 in container of sugar in rear prep area in cafeteria area. Operator removed and stored upright.
In-use wet wiping cloth/towel used under cutting board. Observed under green cutting board in rear prep station in cafeteria area. Operator removed wiping cloth.
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. Observed containers of flan and tres leches missing the address of establishment on label.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from steam table in cafeteria area. Operator removed wiping cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm) at prep table across from steam table in black shirt station. Operator added sanitizer. Final solution Sanitizer Bucket (Chlorine 100ppm)
Aug 20, 2024Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at purple station kitchen. Employee leaned during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice plastic container at purple station. Manger removed the bowl.
Cutting board has cut marks and is no longer cleanable. Observed red cutting board on prep table at black station. Employee discarded the item.
Floor area(s) covered with standing water. Observed inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at all stations.
Single-service articles not stored inverted or protected from contamination. Observed aluminum containers not inverted on shelve at cafeteria. Employee inverted the containers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed purple station: Sanitizer Bucket (Chlorine 25ppm)under hand sink. Also observed in black station: Sanitizer Bucket (Chlorine 0ppm) under steam table. Employee discarded the solution and refill with new solution, retest purple station: Sanitizer Bucket (Chlorine 100ppm); black station: Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label at purple station kitchen. Employee properly labeled product.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw chicken stored in the same container with cut carrots and ham inside reach in cooler at black station across stove. Employee properly separated the food products.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed home made flan marked 4/25 more than 7 days. Employee remarked with proper date.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed home made Flan (48F-Cold Holding) inside self serve reach in cooler at cafeteria station. As per employee for 4 hrs. Employee discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed home made Flan (48F-Cold Holding) inside self serve reach in cooler at cafeteria station. As per employee for 4 hrs. Employee discarded the products.
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 200ppm) under hand sink at purple station kitchen. Employee discarded the water and refilled solution, retest Sanitizer Bucket (Chlorine 50ppm).
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can and 2 cold holding units. Employee removed the trash can for acces to hand sink.
Handwash sink used for purposes other than handwashing. Observed white plastic container inside hand sink at kitchen purple station. Employee removed the container.
Bowl or other container with no handle used to dispense food. Observed bowl without handle inside bread crumbs plastic containers under preparation table at juice station. Employee removed the bowl
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at sandwich station.
Equipment in poor repair. Observed reach in cooler door gaskets torn at black station across stove.
Floor area(s) covered with standing water. Observed inside walk in cooler.
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 sugar container with handle in contact with product at juice station. Employee removed the scoop.
In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board on preparation table at black station. Employee removed cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cafeteria.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted at veggie reach in cooler.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at hand sink at kitchen of purple station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on white cutting board next to sandwich press station. Employee removed the towel.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside of water at 90\00BA F at stove on station #1. Operator turn stove on to reheat water.
Standing water in bottom of reach-in-cooler. Observed at station #2.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed fruit pulp stored under raw chicken at walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cut onions at walk in cooler. Operator relocated the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding) at reach in cooler station #2. As per operator for less than three hrs. Operator moved the products to the walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes; (129F - Hot Holding); stuffed potatoes (128F - Hot Holding) at hot box cafeteria station. As per operator for less than two hrs. And station #1: pork ribs (103F - Hot Holding); cooked fish (120F - Hot Holding); cooked pork (121F - Hot Holding); roasted pork (120F - Hot Holding); chicharron (98F - Hot Holding); Station #2: shredded beef (124F - Hot Holding); shredded beef stew (120F - Hot Holding); sweet plantains (88F - Hot Holding); fried cheese (93F - Hot Holding); palomilla steak (115F hot holding); pepper beef (122F - Hot Holding); beef stew (126F - Hot Holding) at steam table. As per operator for less than two hrs. Operator moved the products to the stove and oven to reheat them.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep table at station #2.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not marked as raw in menu at station #1.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed reach in cooler in disrepair at 50F at station #2.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle at station #2. Operator removed the tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed pot used as food dispenser with handle in contact with yellow rice inside over at station #2.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside of water at 90° F at stove on station #1. Operator turn stove on to reheat water.
Plumbing system in disrepair. Observed pipe leaking under hand wash sink at preparation area.
Standing water in bottom of reach-in-cooler. Observed at station #2.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables over sliced ham. Operator rearranged the products.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine to get 50 ppm.
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.