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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
Routine - Food
11/29/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
1
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 - 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**
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**
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**
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**
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**
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.
