PAL CAMPO RESTAURANT - TAMPA
9218 ANDERSON ROAD, Tampa FL 33634 · 407-778-4600
Last inspected Jul 15, 2026 · 9 visits since November 2023
NOV 24
FEB 25
FEB 26
MAY 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Open and operating verified ownership
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 chlorine testing at 0 PPM. Manager retested chlorine to 50 PPM at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella 51°F at 2:25 PM - manager discarded, Chimichurri sauce 56°F at 2:26 PM ice bath cold holding on kitchen prep table at 12 PM - cooled to 42°F at 3:08 PM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Manager added a date to milk inside kitchen reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soiled cutting boards inside kitchen.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia tested at 0 PPM, employee readjusted to 150 PPM at time of inspection.
May 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. Tested at 0 ppm ran two times discussed to sanitize dishes in three comp sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 42F-47F corn bean soup 49F tomato vegetable soup 48F cook rice 51F beef stew 49F held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk in cooler ambient air temperatures 42F-47F Cold holding: raw beef 47F raw beef 47F raw pork 47F raw chicken 46F see stop sale: raw chicken 47F corn bean soup 49F tomato vegetable soup 48F cook rice 51F beef stew 49F cook shrimp 46F lobster 45F raw salmon 47F raw beef 44F cook noodles 45F American cheese 45F. Employees began putting ice baths on all food that is time and temperature controlled.
Handwash sink used for purposes other than handwashing. Metal pot inside hand washing sink back prep area
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink cooks line employee restocked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on shelf above prep table back kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf by plates on cooks line close
Ice scoop handle in contact with ice. Ice machine by office
Unwashed fruits/vegetables stored with ready-to-eat food.unwashed tomatoes over ready to eat soups,onions in walk in cooler
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Dented cans present. See stop sale. Tomato sauce 1 can hunts and green peas Goya 1 can
Operating with an expired Division of Hotels and Restaurants license. Open and operating verified ownership
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass beverage cooler flan 46F cut tomatoes 45F cut lettuce 45F milk 46F discussed with manager to move foods out of cooler manager moved foods to walk in freezer all food temp to 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken 98F cook mushroom 100F on oven too manager reheated to 165F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat above 200-400 ppm Employee added water retested to 200ppm
No paper towels or mechanical hand drying device provided at handwash sink.bar hand washing sink
No soap provided at handwash sink. Bar hand washing sink
No handwashing sign provided at a hand sink used by food employees. Bar hand washing sinks
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
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.
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.
Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop raw beef in reachin cooler on cookline.
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.
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.
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.
No handwashing sign provided at a hand sink used by food employees. Missing in restrooms Employee replaced.
Standing water in bottom of reach-in-cooler. Inside reachin cooled on cook line adjacent to fryers.
Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf in storage room. Employee labeled
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
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.
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.
Handwash sink used for purposes other than handwashing. A few pieces of plant food debris in handwash sink at dish machine area.
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.
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.
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.
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.
Jan 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
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.
Spray bottle containing toxic substance not labeled. At mop sink.
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.
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.
Food stored on floor. Fry oil stored on floor at dry food storage room. Operator moved to shelf.
In-use tongs stored on equipment door handle between uses. Multiple tongs hang on oven and fryer handles. Operator removed tongs.
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.
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position.
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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.
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.
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.
Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position.
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.
Damaged/spoiled/recalled food not properly segregated. Dented canned pink beans stored with other canned food on dry food storage shelf. Moved to office.
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.
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.
No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers at front and back cook lines.
No handwashing sign provided at a hand sink used by food employees. At front and back cook lines. Operator provided at time of inspection.
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.