PAL CAMPO RESTAURANT DP
7730 PALM PKWY STE 120, Orlando FL 32836
Last inspected May 28, 2026 · 7 visits since September 2024
SEP 24
FEB 25
NOV 25
MAY 26
▲ GETTING WORSE
4 inspections trending down, 25 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written procedures for vomit clean up. Given to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled on the counter (cook line) has black stains recommend to replace or resurface.
May 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Checked dish machine twice final rinse not working properly 0 ppm chlorine, located in the bar. Recommend Manager to notify dish machine company. Main dish machine in the kitchen is working properly 50 ppm chlorine, operator must use dish machine until repaired all glassware will be taken to kitchen. ( 7 day call back inspection June 4)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pork 56°f, queso 52°f, chicken wings 52°f, marinated chicken breast 56°f stored on the top panel reach in cooler less than 4 hours recommend to quick chill product immediately. Manager notify refrigeration company.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled on the counter (cook line) has black stains recommend to replace or resurface.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels not able to dispense at hand wash sink located in the back prep kitchen. Per Manager part to be replaced, on order.
Carbon dioxide/helium tanks not adequately secured. Observed co2 cylinder not secured next to bag in the box.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons not stored properly on the expo line and in the silverware tray.
Time/temperature control for safety food thawed in an improper manner. Observed chicken wings thawing in standing water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked quat ammonia sanitizer 0 ppm stored in the server area, rechecked main sanitizer 200 ppm.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place new gloves on without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw pork chops 44°/46°f stored inside reach in cooler less than 4 hours recommend to quick chill product immediately.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed chimichum stored on time per employee No time mark on the product explained to Manager determined time 11am 3pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of malango soup 106°f on the steam table recommend to reheat 165°f.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris left on the surface. Slicer blade has old food debris around the back blade and front. Observed white cutting board soiled has green and black discoloration left on the surface.
Clean utensils stored between equipment and wall. Observed knives stored in between side equipment reach in on main cook line cooler
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting board in the prep kitchen.
Apr 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed six employees working in the restaurant has no proof of Food Manager Certification
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food handling training Restaurant open in November 2024, employees started in November, within 60 days.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Checked garlic and butter sauce labeled 1/24 checked on 2/10 marked more than 7 days. Issued stop sale notice
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed garlic and butter labeled 1/24 checked on 2/10 over 7 days.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of elephant ears soup 127°f stored on the steam table, must maintain 135°f spoke to Manager concerning temperature reheat to 165°f
Handwash sink used for purposes other than handwashing. Observed pan of utensils stored inside hand wash sink located in the back prep area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed six employees working in the restaurant has no proof of Food Manager Certification
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food handling training Restaurant open in November 2024, employees started in November, within 60 days.
Clean utensils stored between equipment and wall. Observed knives stored in between the counter and cutting board located on the cook line.
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 Salmon and red snapper in ROP package must removed from package or cut package.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor in the bar area.
Sep 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written procedures for vomit clean up. Given to operator at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided to checked the dish machine.
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.