PAL CAMPO RESTAURANT - TAMPA
9218 ANDERSON ROAD
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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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).
Inspection on 1/31/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle loosen at plumbing fixture. Handwash sink at back cook line. Water leaking from pipe and/or faucet/handle. Handwash sink at front cook line.
- 08B-38-4:Basic - Food stored on floor. Fry oil stored on floor at dry food storage room. Operator moved to shelf. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hang on oven and fryer handles. Operator removed tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink on back cook line. Provided. Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink next to walk-in freezer. Operator replaced batteries and works properly. Corrected On-Site Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork, cooked bean and various food items in walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well on cook line: cooked onion 47 F. Operator added ice at time of inspection. **Corrective Action Taken** Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At mop sink.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle loosen and unable to turn on hot water in handwash sink at cook line.
Food safety inspection conducted on 1/31/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 11/6/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position. Warning - From follow-up inspection 2023-11-06: **Time Extended**
Food safety inspection conducted on 11/6/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/3/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
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. Observed multiple bags of ROP salmon and red snapper unfrozen stored in walk-in cooler not removed from vacuum sealed package. Warning
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented canned pink beans stored with other canned food on dry food storage shelf. Moved to office. Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on ice machine, prep tables on cook line and at prep area. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple ladles, tongs and other cooking utensils stored in standing water at 81 F on cook line. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers at front and back cook lines. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front and back cook lines. Operator provided at time of inspection. Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of pink beans dented. 25 pieces of commercially ROP salmon and 19 pieces of commercially ROP red snapper. 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. Dish machine at bar tested 0ppm. Drinking glasses washed in dish machine at time of inspection. Chlorine solution is low, recommend to replace and rehashed glasses. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front cook line: Cold holding: raw pork belly 48 F, cut chorizo 46 F, raw chicken wing 46 F. Reach-in cooler at back cook line: Cold holding: cooked shrimp 46 F, cooked squid 47 F, raw beef 47 F, raw chicken 46 F. Walk-in cooler: Cold holding: cooked beef 48 F, cooked mashed plantain 44 F, flan 45 F, raw pork 44 F, raw chicken 45 F. (Fans blowing air at 41F - 47F ambient) Operator starts placing ice to food items and going to contact refrigerator repair company. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position. Warning
Food safety inspection conducted on 11/3/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).