PAL CAMPO
13605 S APOPKA VINELAND RD #106, Orlando FL 32821 · 407.778.4600
Last inspected Mar 20, 2026 · 10 visits since August 2023
FEB 24
OCT 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025044184 | Apr 28, 2025 | Jul 14, 2025 | $200 |
Inspection history
10 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher load dirty dishes into dishwasher then handle clean dishes. Operator coached employee on proper handwashing
Handwash sink not accessible for employee use at all times. Pots in handsink in kitchen
Bowl or other container with no handle used to dispense food. In rice
Carbon dioxide/helium tanks not adequately secured. At bar
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects found. 3 at bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
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
Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing
Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler
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
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
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
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink
Carbon dioxide/helium tanks not adequately secured. At bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen
No handwashing sign provided at a hand sink used by food employees. Faded at triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled
Apr 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority2 Intermediate4 Basic
Show 14 findings ▾
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
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
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
Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing
Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler
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
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
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
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
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink
Carbon dioxide/helium tanks not adequately secured. At bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen
No handwashing sign provided at a hand sink used by food employees. Faded at triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
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)
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
Employee washed hands with gloves on
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
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
No soap provided at handwash sink. At bar
Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar
Equipment in poor repair. Walk-in cooler ambient temperature at 49F
Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
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)
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
Employee washed hands with gloves on
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
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
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
No soap provided at handwash sink. At bar
Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar
Equipment in poor repair. Walk-in cooler ambient temperature at 49°F
Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline
Mar 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Current Hotel and Restaurant license not displayed. 2023 displayed.
Drain cover(s) missing. Three compartment sink
Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door.
Old labels stuck to food containers after cleaning.
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pasta in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets in bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar.
Current Hotel and Restaurant license not displayed. 2023 displayed.
Drain cover(s) missing. Three compartment sink
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.
Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door.
In-use wet wiping cloth/towel used under cutting board. Make line in kitchen.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. In kitchen bottom of makeline.
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.
Working containers of food removed from original container not identified by common name. Flour and sugar in storage room not labeled.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen
Food stored on floor. Multiple buckets on floor in walk-in cooler
Ice bucket stored on floor between uses. Behind bar
Single-service articles improperly stored. Case of cups on floor near steam table
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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
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.
Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen
Food stored on floor. Multiple buckets on floor in walk-in cooler
Ice bucket stored on floor between uses. Behind bar
Single-service articles improperly stored. Case of cups on floor near steam table
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.