PALACE
1052 OCEAN DRIVE, Miami Beach FL 33139 · 517-230-6003
Last inspected Jun 19, 2026 · 13 visits since December 2023
NOV 24
JUN 25
OCT 25
MAR 26
JUN 26
— STEADY
5 inspections within 39 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jun 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen area.
Food stored on floor. Observed produce boxes on floor inside WIC.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Show the remaining 2 findings ▾
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled.
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair.
Food stored on floor. Observed produce boxes on floor inside WIC.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area.
Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen area.
Food stored on floor. Observed produce boxes on floor inside WIC.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled.
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.
Dec 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area.
Equipment in poor repair. Observed gaskets in poor repair at cook line RIC.
Food stored on floor. Observed produce boxes on floor inside WIC.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 7, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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.
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.
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.
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.
Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area.
Equipment in poor repair. Observed gaskets in poor repair at cook line RIC.
Food stored on floor. Observed produce boxes on floor inside WIC.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near kitchen entrance.
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,
Ceiling tile missing. Observed at dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at dry storage area.
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.
Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line.
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.
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.
Jun 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority4 Intermediate14 Basic
Show 21 findings ▾
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.
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.
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.
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.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near kitchen entrance.
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,
Ceiling tile missing. Observed at dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at dry storage area.
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.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board across from flat grill grooved.
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.
Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line.
Food stored on floor. Observed frying oil boxes on floor at dry storage area. Chef moved boxes off floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler across from stove at cook line.
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.
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.
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.
Jan 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
Manager or person in charge lacking proof of food manager certification. Observed Nelson Figueroa hired 6 months ago with no manager certificate.
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.
Equipment in poor repair. Observed reach in cooler gaskets torn in front of the cookline.
Observed rusted shelves at dry storage are.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
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.
Manager or person in charge lacking proof of food manager certification. Observed Nelson Figueroa hired 6 months ago with no manager certificate.
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.
Equipment and utensils not properly air-dried - wet nesting. Observed ice bucket wet nesting by the ice machines.
Equipment in poor repair. Observed reach in cooler gaskets torn in front of the cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in beer walk in cooler with dust.
Observed rusted shelves at dry storage are.
Old labels stuck to food containers after cleaning. Observed plastic containers by the ware washing area with old labels. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed sausage and beyond burgers thawing in room temperature by the cookline. Operator placed items in the reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
Nov 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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..
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at clean metal containers at shelf at dry storage area.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 123F at cookline.
Observed rusted shelves at dry storage are.
May 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed red bucket with soap water stored inside hand washing sink at bar area.
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..
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.
Ceiling tile missing. Observed at dry storage area.
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.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at cookline.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at clean metal containers at shelf at dry storage area.
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.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed açaí plastic container stored on floor at walk-in freezer.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 123F at cookline.
Observed rusted shelves at dry storage are.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on top of preparation table at kitchen.
Working containers of food removed from original container not identified by common name. Observed flour container not identified with its common name.
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed gasket at reach-in cooler at cook line in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85F. Coached chef on correct procedure.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler.
Manager or person in charge lacking proof of food manager certification.
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.
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.
Equipment in poor repair. Observed gasket at reach-in cooler at cook line in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85F. Coached chef on correct procedure.
Observed bowl with no handle used to dispense food inside container of flour at dry storage area. Bowl was removed
Observed employees with no hair restraint while engaging in food preparation at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses.
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.