El Palacio de Los Jugos
1275 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2333796
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (fixed on the spot, 2 repeats), 4 basic (2 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on Warmer; bake chicken (125°F - Hot Holding), cooked 90 minutes ago, according to cook. Operator placed bake chicken inside oven to reheat. Second temperature 30 minutes later bake chicken (168°F - Hot Holding)
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container with raw beef stored over try with sliced ham. Operator placed sliced ham tray on top shelf over raw beef.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee drank water a processed to engage in food preparation. no gloves changed or hand washing observed. Manager coached employee on proper hand washing and gloves use.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed behind hand sink, treaded faucet no vacuum breaker. Operator installed vacuum breaker at the. Time of inspection.
Fixed on the spotRepeat violation
Basic4
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking at cook line. Manager coached employee about drinking and eating on authorized areas only.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee water bottle inside reaching cooler. Manager discarded employee drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets torn on reach in coolers.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at kitchen.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.