El Palacio de Los Jugos
1100 E 4 Ave, Miami, FL 33010 · Permanent Food Service · License 2338088
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 31 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-15
- Safety score85
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 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 Cooked shredded pork (127°F - Hot Holding) inside steam table at front counter. As per operator for less than 1 hour. Operator stirred Cooked shredded pork (139°F - Hot Holding) during inspection.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed ant and roach pesticide under hand wash sink next to cashier machine at front counter. Operator discarded t during inspection.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed detergent spray bottle not identified under hand wash sink next to cashier machine at front counter. Operator discarded spray bottle during inspection.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed containers with fruit pulps uncovered inside reach in freezer in front of salad station at front counter. Operator covered fruit pulp containers during inspection.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tong stored on oven handle next to fryers at cafeteria preparation area. Operator removed tong and placed it inside three compartment sink to wash it.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth not stored in sanitizing solution on top of steam table in front of reach in freezer at front counter and on top of sandwich preparation table at front counter. Operator removed wet wiping cloth and stored inside sanitizing solution during inspection
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.