PAL CAMPO
13605 S APOPKA VINELAND RD #106
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 10/14/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar **Corrected On-Site** - From follow-up inspection 2024-10-14: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature at 49F - From follow-up inspection 2024-10-14: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline **Repeat Violation** - From follow-up inspection 2024-10-14: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk-in overnight soup (56F - Cooling) - From follow-up inspection 2024-10-14: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen, tested at 0ppm.retested at 50ppm **Corrected On-Site** - From follow-up inspection 2024-10-14: **Time Extended**
- 12A-20-4:High Priority - - From initial inspection : High Priority - Employee washed hands with gloves on - From follow-up inspection 2024-10-14: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup (56F - Cooling); meat stew (49F - Cold Holding); cheese sauce (49F - Cold Holding); chicken prepped stuffed (49F - Cold Holding); pork cubes (49F - Cold Holding); beans (49F - Cold Holding); queso fresco (49F - Cold Holding) walk-in cooler overnight **Warning** - From follow-up inspection 2024-10-14: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (110F - Hot Holding) vegetable puree (100F - Hot Holding) at server station.less then 2 hours, operator will reheat to 1650F **Corrective Action Taken** - From follow-up inspection 2024-10-14: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site** - From follow-up inspection 2024-10-14: **Time Extended**
Food safety inspection conducted on 10/14/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 10/4/2024
High Priority
6
Intermediate
1
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Walk-in cooler ambient temperature at 49°F
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline **Repeat Violation**
- 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. Soup in walk-in overnight soup (56F - Cooling)
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen, tested at 0ppm.retested at 50ppm **Corrected On-Site**
- 12A-20-4:High Priority - Employee washed hands with gloves on
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup (56F - Cooling); meat stew (49F - Cold Holding); cheese sauce (49F - Cold Holding); chicken prepped stuffed (49F - Cold Holding); pork cubes (49F - Cold Holding); beans (49F - Cold Holding); queso fresco (49F - Cold Holding) walk-in cooler overnight **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese cubes (49F - Cold Holding); raw pork (49F - Cold Holding); sausage (49F - Cold Holding) cooler drawers under table in kitchen. raw chicken (45F - Cold Holding); hot dog (45F - Cold Holding); shredded cheese (45F - Cold Holding) in top of make table on cook-line. Cooler drawers under cookline; raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); raw pork (48F - Cold Holding) Ceviche make table- ; raw shrimp (49F - Cold Holding); shrimp (49F); octopus (49F - Cold Holding) Operator states in unit less then two hours. Will exchange with cold products. soup (56F - Cooling); meat stew (49F - Cold Holding); cheese sauce (49F - Cold Holding); chicken prepped stuffed (49F - Cold Holding); pork cubes (49F - Cold Holding); beans (49F - Cold Holding); queso fresco (49F - Cold Holding) in walk-in cooler overnight **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (110F - Hot Holding) vegetable puree (100F - Hot Holding) at server station.less then 2 hours, operator will reheat to 1650F **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
Food safety inspection conducted on 10/4/2024 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).