EL PALACIO DE LOS JUGOS Inspection – September 17, 2026

High Priority 3

#8High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by coffee station milk (47F – Cold Holding), as per manager for less than 30 minutes prior.

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (112F – Hot Holding) inside steam table, as per manager for 1 hour prior.

Intermediate 2

#11Intermediate53B-16-4

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of chicken cooking temp, coached employee. **Corrective Action Taken**

Corrective Action Taken

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Basic 7

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. Observed at ware washing area.

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside RIF.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled. **Repeat Violation**

Repeat Violation

#6Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**

Repeat Violation

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch