EL PALACIO DE LOS JUGOS
7085 Southwest 24th Street
Miami, Florida, 33155
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty through establishment.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water by exit door. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Observed plastic ice scoop broken on top of ice machine. Operator discarded the scoop. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across cook line at cantina. Employee removed the cloth. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork inside reach in cooler across cook line at cantina. Operator properly arranged by cooking temperatures. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hotdogs (47F - Cold Holding); shredded cheese (46F - Cold Holding) inside display cooler. As per operator door was constantly opened for rush hour for less than 4 hrs. Operator placed product in reach in freezer for rapid cooling. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed calamari stew (122F - Hot Holding); ground beef (125F - Hot Holding) on steam table. As per operator for approximately an hours. Operator reheated the products, retest calamari stew (166F - Hot Holding); ground beef (175F - Hot Holding) Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clean metal containers stored inside hand sink at cafeteria prep area. Operator removed the containers. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with winded at washing station at cafeteria not labeled. Operator labeled bottle during inspection. Corrected On-Site
Food safety inspection conducted on 1/13/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
0
Basic
8
Total
10
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed next to 3 compartment sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed boxes of raw beef being stored on the floor inside walk in cooler . Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at steam table 119F . Second temperature 147F. Corrected On-Site Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed juices on coolers.
- 25-05-4:Basic - Single-service articles improperly stored. Observed boxes with single serve containers stored on the floor at storage room. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cafeteria across from flat grill.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed behind front counter , Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed on sanitizer bucket at front line Sanitizer Bucket (Chlorine 0ppm), manager set up new sanitizer solution Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dog (48F - Cold Holding) raw chicken (46F - Cold Holding) , manager stated that food was placed in cooler 1 hour ago, employee moved items to reach in freezer for rapid chill. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter next to steam table; fried pork belly (100F - Hot Holding) 30 minutes after pork belly reheated to 169F On steam table front counter seafood area cooked shrimp (102F - Hot Holding); cooked calamari (109F - Hot Holding); According to cook placed on steamer 90 minutes prior. second temperature 35 minutes after cooked shrimp (169F - Hot Holding);cooked calamari (183F - Hot Holding) Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/2/2024 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 3/29/2024
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on sandwich preparation station at cafeteria. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn in reach in cooler across sandwich preparation also observed in reach in cooler across fryer on steam table station.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken next to kitchen drainage and throughout the back kitchen area. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives between sandwich press and table at cafeteria area. Manager removed the items. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicharron (77F - Cold Holding)thawing at room temperature on triple sink at fryer station. As per employee for 3 hrs. Employee started the food preparation.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label at cafeteria prep station.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled inside cold holding unit at back of establishment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded chicken over ready to eat shredded beef inside reach in cooler across cook line. Employee arranged products by cooking temperatures. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef, Also observed raw shell eggs over raw fish. Inside cold unit storage.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (120F - Hot Holding) in hot box at front counter. As per employee for approximately 30 minutes. Employee placed croquettes inside oven for reheat. Also chicharron (98F - Hot Holding) at steam table. As per employee for approximately 1.5hrs. Employee placed chicharron inside fryer for reheat. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/29/2024 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broker next to kitchen drainage and throughout the back kitchen area. - From follow-up inspection 2023-11-30: Observed floor tiles broken next to kitchen drainage and throughout the back kitchen area. **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall next to back ice machine. - From follow-up inspection 2023-11-30: Observed hole in wall next to back ice machine. **Time Extended**
Food safety inspection conducted on 11/30/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/29/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table. Manager discarded water bottle. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water next to floor drainage at bach kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broker next to kitchen drainage and throughout the back kitchen area.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall next to back ice machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 127F. Employee replaced water utensils at 136F Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F - Cooling from ambient) inside display cooler at cafeteria. As per manager for 30 min before. Employee placed the cheese inside the cooler for rapid cooling. Also observed raw chicken (46F - Cooling from ambient) inside reach in cooler across cook line at back preparation area. As per employee had been cut 30 min prior. Employee placed the chicken inside cooler for rapid cooling. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tamales (118F - Hot Holding) at cook line for 1 hour. Employee turn on stove for reheating and last reading tamales (169F - Hot Holding). Also observed chicken soup (131F - Hot Holding) at stove. Employee turn on the stove for reheating and last reading Chicken soup (166 - Reheating). Also observed at steam table shrimp (113F - Hot Holding); calamari stew (127F - Hot Holding); fish (119F - Hot Holding); ground beef (128F - Hot Holding); ribs (105F - Hot Holding); chicken breast (111F - Hot Holding); boiled pumpkin (121F - Hot Holding). As per manager for less than 2 hours. Cook placed items on stove to reheat **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainers stored inside hand wash sink next to 3 compartment sink. Employee removed the items. Also observed metal container stored inside hand wash Corrected On-Site
Food safety inspection conducted on 11/29/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).