PALACE

Name: PALACE
Address: 1052 OCEAN DRIVE, UNIT CU-C100, MIAMI BEACH, FL, 33139, US
Rating: 0

1052 OCEAN DRIVE, UNIT CU-C100, MIAMI BEACH, FL 33139

License #2331252

0 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 7 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PALACE in MIAMI BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 134 total violations — 16 critical, 19 major, 99 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 21, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

134

Coverage note

Inspector notes linked where available

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DBPR

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line two knives stored in between stations, employee removed knives.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed ALFREDO SAUCE (48F - Cooling)at cook line, as per employee made the day prior.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed tuna thawed in original ROP packaging at walk-in cooler. Observed ALFREDO SAUCE (48F - Cooling)at cook line, as per employee made the day prior.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at salad station mango salsa date marked 9-9-26 and held more than seven days.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed tuna thawed in original ROP packaging at walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prep area can opener blade soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans at storage area wet nesting.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed gaskets in poor repair at cook line RIC.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans stored on floor at dry storage area.
[08B-38-4] Food stored on floor. Observed produce boxes on floor inside WIC.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken, salmon, cooked ribs inside reduced oxygen package inside walk in cooler and walk in freezer no date or time of production.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked wings (48F - Cooling) inside WIC, as per chef from previous day.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed ROP salmon inside walk in cooler without label.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked wings (48F - Cooling) inside WIC, as per chef from previous day.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing ROP for cooked ribs, salmon, chicken with no approved HACCP.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed at dry storage area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near kitchen entrance.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at preparation area near ice machines,
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at dry storage area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted at shelf at warewashing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board across from flat grill grooved.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed plastic water bottle inside reach-in cooler next to low boy unit. Chef removed plastic bottle.
[14-11-5] Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line.
[08B-38-4] Food stored on floor. Observed frying oil boxes on floor at dry storage area. Chef moved boxes off floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk-in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler across from stove at cook line.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked chicken with no date and time of production. As per chef, produced day before. Coached chef on correct procedure.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 400+ ppm. Chef made new solution at 200+ ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeezed bottles of oil, water, and salt container not labeled with common name at cook line.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 3 ROP bags of salmon and 1 ROP bag of tuna not frozen at cook line reach-in coolers. Products were discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over cooked mashed potatoes at walk-in cooler. Coached manager on correct procedure.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 ROP bags of salmon and 1 ROP bag of tuna not frozen and with no HACCP plan approved at cook line reach-in coolers. Products were discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. Chef removed can opener for washing and sanitizing. Also observed all soda holsters with mold-like substance at bar area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna tartare, Tuna steak, Palace burger, Black and blue burger, Burger mash up, New York strip, and Tuna steak not identified as raw on menu. Coached chef on correct procedure.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed 3 ROP bags of salmon and 1 ROP bag of tuna at cook line reach-in coolers. Products were discarded.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided chef with consumer advisory. It was printed and posted.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with handles stored inside rice and flour containers at dry storage area.
[36-36-4] Ceiling tile missing. Observed at dry storage area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted at warewashing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at cookline.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at clean metal containers at shelf at dry storage area.
[14-11-5] Equipment in poor repair. Observed reach-in gaskets at cookline in disrepair and white chest freezer door across from walk-in cooler and hood filters in disrepair at cookline.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed aÃ§aí plastic container stored on floor at walk-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching salt in salt container at dry storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 123F at cookline.
[14-17-4] Observed rusted shelves at dry storage are.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on top of preparation table at kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour container not identified with its common name.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a chlorine concentration of 0 ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed red bucket with soap water stored inside hand washing sink at bar area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no food service manager on duty with more than 4 employees present. As per chef, manager Yohsy Hernández is on vacation..