EL PALACIO DE LOS JUGOS
9095 SW 40 ST · MIAMI · Dade County · FL 33165
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
34 full violation description(s) documented by the inspector during this visit.
High Priority 10
29-44-4High Priority – Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hose at three compartment sink with less than an inch of air gap.
41-07-4High Priority – Container of medicine improperly stored. Observed pain medication stored above ice cream front counter.
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork stored in large container inside the walk in cooler was improperly cool from the night before. As per operator, the product was made from the night before at 7PM.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pork stored in large container inside the walk in cooler was improperly cool from the night before. As per operator, the product was made from the night before at 7PM.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Observed several non food grade containers inside walk in cooler used to store food.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above milk inside walk in cooler.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (68F – Cold Holding) inside walk in cooler. As per operator, it was prepared the night before at 7PM.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (68F – Cold Holding) inside walk in cooler. As per operator, it was prepared the night before at 7PM.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (90F – Hot Holding); cooked vegetables (105F – Hot Holding); tamales (101F – Hot Holding); bbq ribs (120F – Hot Holding); beef steak (126F – Hot Holding); chicken (77F – Hot Holding); cooked liver (105F – Hot Holding) at front counter.
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed bottle of degreaser stored above food equipment in back prep area.
Intermediate 5
53B-16-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed several employees not able to answer basic cooking or cooling temperature questions.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed male cook line employee washing cloths at hand wash sink in back prep area.
53A-11-4Intermediate – No person in charge present during hours of operation. Operator showed up during time of inspection. **Corrected On-Site**
14-14-4Intermediate – Nonfood-grade basting brush used in food. Observed basting brush used to spread butter at the sandwich station. Operator discarded. **Corrected On-Site**
02D-02-4Intermediate – Packaged food not labeled as specified by law. Observed several containers of packaged juice not labeled inside reach in cooler in back prep area.
Basic 19
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents located in lobby area soiled. Observed ceiling tile near back cook line soiled.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted near back prep area.
12B-01-4Basic – Employee eating while preparing food. Observed male cook line employee eating while prepping steaks in back prep area.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink stored above food prep counter in back prep area.
14-11-5Basic – Equipment in poor repair. Observed ice machine sliding door broken in back prep area.
14-25-5Basic – Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed walk in cooler with wood being used as a shelf.
36-73-4Basic – Floor soiled/has accumulation of debris. Observed floor near cook line soiled.
36-17-5Basic – Floor tiles missing and/or in disrepair. Observed several cracked tiles in back prep area.
10-08-5Basic – Ice scoop handle in contact with ice. Observed ice scoop handle touching ice inside ice machine.
02D-03-4Basic – 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.
14-73-4Basic – No container installed for catching grease from hood drip tray. Observed no hood drip container at cook line in back prep area.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in coolers in back prep area with soiled gaskets.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Observed gallon plastic containers not inverted at prep station in back area.
25-11-5Basic – Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed plastic gallon containers stored outside not protected.
21-14-4Basic – Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed shredded beef being thawed at room temperature located right next to the cook line.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed yellow cloths in back prep area not stored in sanitizing solution.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed several working containers with sugar and seasonings with no label in back prep area.
Inspector observations synchronized from DBPR on September 14, 2026 2:13 PM.
Violation category totals
2 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.