DirtyFLRestaurant Inspection Data

PAL CAMPO LAKE MARY

Based on 8 health inspections, PAL CAMPO LAKE MARY in LAKE MARY has earned a 3.1/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 8 reports on file

1120 TOWNPARK AVE STE 1002

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

10/9/2025· 5mo ago

Visit ID: 10889682

Met Inspection Standards

2 high

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - Triple Sink (Chlorine 0ppm). Operator changed out sanitizer bucket. Final reading 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tcs garlic sauce (52F - Cold Holding). Observed in ice bath lacking sufficient amount of water to properly cool product. Operator added water **Corrective Action Taken**

4/4/2025· 11mo ago

Visit ID: 10812912

Met Inspection Standards

1 high

  • 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**

4/3/2025· 11mo ago

Visit ID: 10709572

Follow-up Inspection Required

5 high, 1 basic

  • 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.

1/10/2025· 1y 2mo ago

Visit ID: 10709390

Met Inspection Standards
  • N/A:No Violations Were Observed

10/31/2024· 1y 4mo ago

Visit ID: 8742302

Follow-up Inspection Required

2 int, 1 basic

  • 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

2/12/2024· 2y ago

Visit ID: 8501395

Met Inspection Standards

1 high, 3 basic

  • 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

9/15/2023· 2y 5mo ago

Visit ID: 8498867

Met Inspection Standards
  • N/A:No Violations Were Observed

9/13/2023· 2y 6mo ago

Visit ID: 8493572

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 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