EL PALACIO DE LOS JUGOS
5721-5741 W FLAGLER ST · MIAMI · Dade County · FL 33126
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Production kitchen : can of tomato paste and can of Alfredo sauce with rust
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Pizza station: 2 live flies landed on the pizza hot holding unit, preparation area: 1 live fly resting on the mixer, juice/sandwich station: 2 live flies flying throughout the Sahilys cafe restaurant, 2 live flies landing on the glass display case with hot food, Santa Clara Sabor station: 1 live fly landing on the glass display case and 2 live flies flying by the three compartment sink, and production kitchen: 1 live fly resting the prep table, 2 live flies landing in a cutting board and 2 live flies flying throughout the kitchen.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Production kitchen: raw chicken stored cooked pork. **Repeat Violation**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Production kitchen, prep table in front of the cook line: 1 live roach crawling on knife holder, prep table by the reach in coolers: 4 live roaches crawling on a meat grinder, 1 live roach crawling on a slicer next to the meat grinder.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station, prep table by the cookline,raw shell eggs (56F – Cold Holding) as per operator, placed on the table 25 minutes before the inspection. Operator placed into the reach in cooler. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. As per operator, prepared 1 hour befor the inspection: Sahilia station, steam tables: chicharrone with meat (130F – Hot Holding), cooked beef (125F – Hot Holding); fried beef (115F – Hot Holding); sweet potato (113F – Hot Holding); cooked beef (135F – Hot Holding); cooked pumpkin (108F – Hot Holding); cooked chicken with potatoes (113F – Hot Holding); rice (129F – Hot Holding); shredded beef (129F – Hot Holding); fruit, juice and sandwich area: cheese croquettes (115F – Hot Holding); guava pastry (114F – Hot Holding); beef empanadas (125F – Hot Holding); chicken empanadas (120F – Hot Holding); chorizo croquettes (171F – Hot Holding); ham croquettes (116F – Hot Holding); chorizo croquettes (115F – Hot Holding). As per operator prepared 45 minutes before the inspection. Santa Clara Sabor station: cooked chicken (128F – Hot Holding); shredded pork (130F – Hot Holding) As per operator, prepared 1 hour before the inspection. Operator reheated all food above 165F and adjusted the temperature on all hot units. **Repeat Violation**
Intermediate 4
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with the operator and provided the handout to the operator. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Production kitchen, cutting board, vegetable slicer, and can opener blade soiled. Main kitchen, slicer soiled. **Repeat Violation**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with the op and provided the form. **Corrective Action Taken**
31B-03-4Intermediate – No soap provided at handwash sink. Production kitchen by the three compartment sink.
Basic 8
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans and containers not inverted on the bottom shelf of the prep table.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Production kitchen: knives stored inside a container with standing wate, water temperature 85F. discussed with the operator the proper methods. Observed operator discard the water, place utensils inside the three compartment sink, and place clean knives inside a container without.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich station and production kitchen, hoods soiled.
16-46-4Basic – Old labels stuck to food containers after cleaning. Prep kitchen, back area, multiple clean pans and containers with old labels.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Juice,sandwich station: bottom shelf of the stand up reach in cooler soiled.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Santa Clara Sabor station on top of the glass display case. Sandwich station: forks stored inside a cup not inverted. **Corrected On-Site**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Juice prep area.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. production kitchen: Sanitizer Bucket (Chlorine 25ppm), operator made new solution, (Chlorine 100ppm) **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 8:38 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.