El Palacio de Los Jugos
9095 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2326328
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (fixed on the spot), 1 intermediate, 5 basic-17
- Safety score83
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 19, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed diced tomatoes (50°F - Cold Holding); sliced ham (46°F - Cold Holding)at the front counter reach in cooler. As per operator, items have been there for about an hour. Operator placed items in walk in freezer to rapid cool.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed salmon (118°F - Hot Holding) at the front counter steam table. As per operator, item has been there for about 3 hours. Operator began to reheat product to correct parameters.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw pork stored above green peppers inside reach in cooler located across the cook line. Operator removed immediately.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed chlorine test kit for three compartment sink expired 04/26.
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed a set of tongs stored on oven door handle near front counter.
Code 14, Food-contact surfaces designed and maintained: Reach-in freezer shelves with rust that has pitted the surface.
Observed reach in freezer located next to juice preparation table with rusted shelves.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler located across the cook line with soiled interior.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in freezer located next to juice preparation table with soiled gaskets.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor near cook line and prep area. Operator mopped floor and removed water.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.