PALACE CAFE
1052 OCEAN DR, Miami Beach FL 33139
Last inspected Jun 4, 2026 · 10 visits since December 2023
MAY 24
NOV 24
JUN 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Provided manager with cleanup procedures via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touching dirty dishes and then clean dishes without washing his hands.
Handwash sink used for purposes other than handwashing. Observed a cloth towel in the hand wash sink at the bar entrance. The bartender removed it.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef with only the date not the time. The chef labeled it.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
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.
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.
Exterior door has a gap at the threshold that opens to the outside. Observed at back kitchen exit door.
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. 15 recorded, 1 high priority.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
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.
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.
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.
Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at back kitchen exit door.
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 reachin 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.
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 area.
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. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 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 area.
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.
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 on cleaned containers at shelf.
Equipment in poor repair. Observed gaskets in disrepair at reach in cooler across cook line. Observed wide chest freezer door in disrepair across from walk in cooler. Observed hood filters in disrepair at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line at 123F.
Observed rusted shelf at storage area.
May 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority2 Intermediate16 Basic
Show 24 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 chlorine concentration at 0 ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Caesar dressing, coleslaw dressing, dinámita dressing, homemade dressing (4 containers each) for more than 7 days.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Caesar dressing, coleslaw dressing, dinámita dressing, homemade dressing (each 4 containers) held for more than 7 days.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed 9 packages of cooked chicken, 7 packages of raw tuna, 3 packages of smoked salmon and 5 packages of ribs all inside ROP packaging held for more than 48 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cherry tomatoes (50F - Cold Holding ); cut lettuce (52F - Cold Holding) inside reach in cooler at cookline, as per operator for more than 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (50F - Cold Holding ); cut lettuce (52F - Cold Holding) inside reach in cooler, as per operator for more than 6 hours.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at hws at bar area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed 9 packages of cooked chicken, 7 packages of raw tuna, 3 packages of smoked salmon and 5 packages of ribs all inside ROP packaging held for more than 48 hours.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice and flour container at dry storage area.
Ceiling tile missing. Observed ceiling tile missing at 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 shelf across from cook line.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards across from cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cleaned containers at shelf.
Equipment in poor repair. Observed gaskets in disrepair at reach in cooler across cook line. Observed wide chest freezer door in disrepair across from walk in cooler. Observed hood filters in disrepair at cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on back exit door.
Food stored on floor. Observed container of açaí mix in the floor of walk-in 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 inside container at dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line at 123F.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler at bar area. Operator placed thermometer inside unit.
Observed rusted shelf at storage area.
Stored food not covered. Observed raw shrimp, raw chicken, raw beef patties not covered inside reach in cooler at cookline. Operator cover all products.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table at kitchen not stored inside sanitizer solution.
Working containers of food removed from original container not identified by common name. Observed flour container not identified as 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 Intermediate2 Basic
Show 2 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.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler.
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. Provided manager with cleanup procedures via email.
Manager or person in charge lacking proof of food manager certification.
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. Provided manager with employee reporting responsibilities agreement via email, they started signing it during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook 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.
Observed no conspicuously located ambient air temperature thermometer in upright holding unit at waiter station.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles and flour containers to labeled with common name.
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.