El Palacio de Los Jugos

5721-5741 W Flagler St, Miami, FL 33126 · Permanent Food Service · License 2336970

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (2 repeats)
-18
Safety score82

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug242026

Complaint inspection

9 violations found

First visitAug 24, 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:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed boiled eggs (110°F - Hot Holding). As per operator food was prepared 3 hours before the inspection. Operator discarded food.
- 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 boiled eggs (110°F - Hot Holding). As per operator food was prepared 3 hours before the inspection. Operator discarded food.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw beef and raw calamari stored over potatoes and squash in 2 doors standing reach in cooler at main kitchen. During the inspection employee removed items and placed them properly.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink, located at main kitchen.
  During the inspection employee provided paper towels.
  Fixed on the spot
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed several reach in cooler gaskets torn.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface, located at cafeteria preparation area.
  Ice buildup in reach-in cooler, located at main kitchen.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler, located at main kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, and warewashing areas.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug172026B81Routine inspection10 violations, 3 high priority No follow-up needed

First visitAug 17, 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.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- 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 pork chops (117°F - Hot Holding). As per operator food was prepared 2 hours before the inspection. During the inspection employee reheat item pork chops 178 ( - Reheating).
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef stored over cooked shredded beef in reach in cooler, located at main kitchen. During the inspection employee removed item and placed it correctly.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken over raw beef stored in reach in cooler gaskets, located at cooking line (fogon de vasquez). During the inspection operator removed items and placed them correctly.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled. During the inspection employee cleaned it.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed main kitchen hand sink soiled with cut garlic in bottom.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed 3 doors reach in cooler gaskets torn, located at main kitchen.
  Reach-in cooler shelves with rust that has pitted the surface, located at the cafeteria.
  Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at the cafeteria.
  During the
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, located at main kitchen.
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

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.