PAL CAMPO LAKE MARY
1120 TOWNPARK AVE STE 1002, Lake Mary FL 32746 · 407.807.7191
Last inspected Apr 2, 2026 · 9 visits since September 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - bar scoops
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - Triple Sink (Chlorine 0ppm). Operator changed out sanitizer bucket. Final reading 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tcs garlic sauce (52F - Cold Holding). Observed in ice bath lacking sufficient amount of water to properly cool product. Operator added water
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Vacuum breaker missing at splitter added to mop sink faucet.
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken broth date marked 3/31 (44F - Cold Holding); - chicken broth date marked 4/2 (49F - Cooling); - beans and ham date marked 4/2 (46F - Cold Holding); - white rice date marked 4/2 (44f-47fF - Cooling); - yellow rice (46f-50fF - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over opened carton of heavy cream
Vacuum breaker missing at splitter added to mop sink faucet.
Open dumpster lid.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Identity of food or food product misrepresented. - menu advertised octopus, but label on box states squid
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - cook chill beef - provided blank forms
Clean utensils stored between equipment and wall. - knives between cookline coolers
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
Cutting board has cut marks and is no longer cleanable. White cutting boards on make table at cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water stored on prep table next to sanitized dishes on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on dry storage shelving next to walk in cooler
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Can of strawberry pie filling
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 50° cold hold moved to the freezer to recover
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink missing from the cooks line, operator will have installed tomorrow. Unable to license at this time. A appointment for Friday will be scheduled
Drain cover(s) missing. At the dish area floor drain
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.