PAL CAMPO LAKE MARY

1120 TOWNPARK AVE STE 1002

★★★☆☆ (3.2/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10812912

29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to mop sink faucet. - From follow-up inspection 2025-04-04: **Time Extended**

Inspection #: Visit ID: 10709572

33-16-4:Basic - Open dumpster lid.
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken broth date marked 3/31 (44F - Cold Holding); - chicken broth date marked 4/2 (49F - Cooling); - beans and ham date marked 4/2 (46F - Cold Holding); - white rice date marked 4/2 (44f-47fF - Cooling); - yellow rice (46f-50fF - Cooling) Warning
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over opened carton of heavy cream
29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Inspection #: Visit ID: 10709390

Inspection #: Visit ID: 8742302

24-14-4:Basic - Clean utensils stored between equipment and wall. - knives between cookline coolers Corrected On-Site Warning
52-01-4:Intermediate - Identity of food or food product misrepresented. - menu advertised octopus, but label on box states squid Warning
03G-50-1:Intermediate - 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. - cook chill beef - provided blank forms Warning

Inspection #: Visit ID: 8501395

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make table at cooks line
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water stored on prep table next to sanitized dishes on cooks line
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on dry storage shelving next to walk in cooler
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink

Inspection #: Visit ID: 8498867

Inspection #: Visit ID: 8493572

29-18-4:Basic - Drain cover(s) missing. At the dish area floor drain
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of strawberry pie filling
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 50° cold hold moved to the freezer to recover
31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink missing from the cooks line, operator will have installed tomorrow. Unable to license at this time. A appointment for Friday will be scheduled