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Licensee
Name:
EL PALACIO DE LOS JUGOS
License Number:
SEA2332088
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
14300 SW 8 ST MIAMI, FL 33184
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/18/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
2
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Food stored in a location that is exposed to splash/dust. Observed uncovered pot of cooked beef stored under hand sink. Employee removed pot. **Corrected On-Site**
Basic - Food stored under dripping water equipment (reach in cooler) Observed water from reach in cooler dripping inside tray with margarine. Margarine discarded. **Corrective Action Taken**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.Observed black beans, cooked beef and chunk roast pork cooling overnight at room temperature. Found at cooked beef 80°F, black beans 80°F and chunk roast pork 70°F.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming from the outside then put new gloves and engaged in food preparation without washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.Observed black beans, cooked beef and chunk roast pork cooling overnight at room temperature. Found at cooked beef 80°F, black beans 80°F and chunk roast pork 70°F.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front counter: Chicharron with meat (105°F - Hot Holding); fried pork (126°F - Hot Holding); cooked pumpkin (128°F - Hot Holding); beef steak (132 127°F - Hot Holding); calamari (120 117°F - Hot Holding)
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. 2 pound of margarine in contact with raw beef and blood by cooking line. Raw Pork robs over roast pork leg by prep area
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice pudding in dining area reach in cooler not date marked.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
