El Palacio de Los Frijoles

15512 SW 72 St, Miami, FL 33193 · Permanent Food Service · License 2334794

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 28, 2026

What drove the grade

Metal stem-type thermometer soiled.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate, 9 basic (1 repeat)
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

15 violations found

First visitAug 28, 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.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Observed three soiled thermometers.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed Sanitizer Bucket (Chlorine 400+ppm); Operator diluted, 2nd test Sanitizer Bucket (Chlorine 200ppm);
  Fixed on the spot
Intermediate4
- Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
  Observed electronic probe thermometer reading at 40°F in 32°F ice water.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed accumulation of rust for shelves of dry storage items in hallway and shelves at 3 CS housing clean food pans.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed good particles inside handwashing sink near 3CS.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed no label on chemical spray bottle on top of 3CS. Per operator, it is degreaser.
Basic9
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed broken door handle for RIC next to microwave and missing door handle for RIC near stove. Observed no drain plugs for 3CS, unable to clean and sanitize food equipment properly.
  Cardboard used to line nonfood-contact shelves.
  Observed cardboard box lining shelves under microwave.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed on top of bucket water bucket near stove.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled door gaskets of reach on coolers. Observed accumulation of grease on hood filters of stove. Observed accumulation of soil for shelves of dry storage items in hallway and shelves at 3 CS housing clean food pans.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled with oil or grease on oven handles and on multiple RIC handles.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic food containers wet nesting on shelves at 3CS area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed broken floor tiles through kitchen area.
  Fixed on the spot
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observe ceiling tiles not smooth in kitchen and front area.
  Floor soiled/has accumulation of debris.
  Observed soiled floors under shelves of dry storage items in hallway.
Official report, on the Florida DBPR website

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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.