PAL CAMPO RESTAURANT - TAMPA
9218 ANDERSON ROAD
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/25/2025
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop raw beef in reachin cooler on cookline.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in back prep area. Employee voluntarily discarded. **Corrected On-Site** **Repeat Violation**
- 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 bag stored on shelf above prep table on cookline. Employee removed. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container wet nesting on shelf adjacent to 2-compartment sink. Employee placed in dish area to be washed. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing in restrooms Employee replaced. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Inside reachin cooled on cook line adjacent to fryers.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf in storage room. Employee 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. Sanitizer tested at 0ppm. Inspector requested that 3-compartment be set up and used for sanitization until the dish machine is repaired. Employee set up 3-compartment sink and tested at 100ppm. **Corrective Action Taken**
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored behind raw beef in reachin cooler on cookline. Employee placed raw chicken in front of raw beef in reachin cooler. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink. **Repeat Violation**
Food safety inspection conducted on 2/25/2025 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Commercially packaged salmon in reach-in cooler on cook line. Salmons are semi solid, employee cut open packages at time of inspection. **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple opened employee drinks stored in reach-in freezer over other food items to be served the public. Operator discarded drinks. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of raw pork 48 F and raw chicken wing 52 F stored on reach-in cooler at first cook line. Operator moved items to walk-in freezer for rapid cooling. Re temp: raw pork 40 F, raw chicken wing 39 F. **Corrected On-Site**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joel Guitierrez, expired on 11/02/2024.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A few pieces of plant food debris in handwash sink at dish machine area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At both cook lines and by walk-in freezer. Soap dispenser at handwash sink not working/unable to dispense soap. By walk-in cooler.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 certificate is valid. Operator called instructor to schedule training for employees at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 11/22/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).