PAL CAMPO
13605 S APOPKA VINELAND RD #106
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
6
Intermediate
1
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen Corrected On-Site - From follow-up inspection 2025-04-29: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Faded at triple sink - From follow-up inspection 2025-04-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled - From follow-up inspection 2025-04-29: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then failed to wash hands between glove change Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing **Corrective Action Taken** Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler Corrected On-Site - From follow-up inspection 2025-04-29: **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 (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight Repeat Violation Admin Complaint - From follow-up inspection 2025-04-29: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45-50F - Cold Holding); octopus (47F - Cold Holding). Top of ceviche table. In unit less then two hours. Operator exchanged with cold product **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-04-29: **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 (125F - Hot Holding) operator will reheat to 165F **Corrective Action Taken** Repeat Violation - From follow-up inspection 2025-04-29: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink - From follow-up inspection 2025-04-29: **Time Extended**
Food safety inspection conducted on 4/29/2025 revealed 11 total violations (6 high priority, 1 intermediate, 4 basic).
Inspection on 4/28/2025
High Priority
8
Intermediate
2
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At bar Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Faded at triple sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled
- 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 (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight Repeat Violation Warning
- 22-41-4:High Priority - 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. In kitchen Tested at 0 ppm Repeat Violation Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then failed to wash hands between glove change Repeat Violation
- 12A-13-4:High Priority - Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing **Corrective Action Taken** Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45-50F - Cold Holding); octopus (47F - Cold Holding). Top of ceviche table. In unit less then two hours. Operator exchanged with cold product **Corrective Action Taken** Repeat Violation Admin Complaint
- 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 (125F - Hot Holding) operator will reheat to 165°F **Corrective Action Taken** Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. soup (43-52F - Cooling); rice (47-57F - Cooling); items in large Cambridge containers, full to top and cover while hot as evidenced by condensation on lid Repeat Violation Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink
Food safety inspection conducted on 4/28/2025 revealed 14 total violations (8 high priority, 2 intermediate, 4 basic).
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).
Inspection on 3/8/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2023 displayed. - From follow-up inspection 2024-03-08: **Time Extended**
- 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Three compartment sink - From follow-up inspection 2024-03-08: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked. - From follow-up inspection 2024-03-08: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-03-08: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door. - From follow-up inspection 2024-03-08: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-03-08: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-03-08: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - According to plans a handwash sink was to be installed in bar. A 3 compartment sink was installed but the faucet does not reach the side bays so operator uses middle bay as handwash sink. Operator was instructed to install splash guards on side bays to avoid cross contamination of any kind. - From follow-up inspection 2024-03-08: **Time Extended**
Food safety inspection conducted on 3/8/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 2/29/2024
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2023 displayed.
- 29-18-4:Basic - Drain cover(s) missing. Three compartment sink
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drinks on prep table in kitchen. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Make line in kitchen. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In kitchen bottom of makeline.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Containers of berries and romaine lettuce over containers of prepped sauces in glass door cooler in server area. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in storage room not labeled. Corrected On-Site
- 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. Bar dishmachine not sanitizing. Must bring bar dishes to be washed in kitchen until dishmachine is fixed. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pasta in walk in cooler. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-09-4:Intermediate - According to plans a handwash sink was to be installed in bar. A 3 compartment sink was installed but the faucet does not reach the side bays so operator uses middle bay as handwash sink. Operator was instructed to install splash guards on side bays to avoid cross contamination of any kind.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in glass door cooler in server area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets in bar.
Food safety inspection conducted on 2/29/2024 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).
Inspection on 8/4/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
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 - From follow-up inspection 2023-08-04: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets on floor in walk-in cooler - From follow-up inspection 2023-08-04: **Time Extended**
- 10-14-5:Basic - - From initial inspection : Basic - Ice bucket stored on floor between uses. Behind bar Corrected On-Site - From follow-up inspection 2023-08-04: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor near steam table - From follow-up inspection 2023-08-04: **Time Extended**
Food safety inspection conducted on 8/4/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/3/2023
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen
- 08B-38-4:Basic - Food stored on floor. Multiple buckets on floor in walk-in cooler
- 10-14-5:Basic - Ice bucket stored on floor between uses. Behind bar Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Case of cups on floor near steam table
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding); raw chicken wing (51F - Cold Holding); raw chicken breast (51F - Cold Holding); raw pork (43-48F - Cold Holding) shrimp (45F - Cold Holding); Octopus (46F - Cold Holding); raw beef (48F - Cold Holding) top of make table on cookline. raw beef (48F - Cold Holding) bottom of seafood make table on cookline. Operator states in unit less then 2 hours, will replace with cold product **Corrective Action Taken** 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. yellow rice (119F - Hot Holding); beans (120F - Hot Holding); white rice (119F - Hot Holding) operator states in unit less then 2 hours, will exchange . **Corrective Action Taken** Warning
Food safety inspection conducted on 8/3/2023 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).