Pal Campo
Last inspected: Mar 20, 2026
70
Score
Pal Campo appears in inspection records 13 times, starting in 2022. Inspectors last stopped by on Mar 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “carbon dioxide/helium tanks not adequately secured”, showing up six times.
Pal Campo's latest score of 70 falls below the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
13
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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 **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Pots in handsink in kitchen **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Corrected On-Site**
51-11-4
70
Oct 27, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Live, small flying insects found. 3 at bar.
35A-02-7
Basic - 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 **Corrected On-Site**
40-06-5
82
Apr 29, 2025
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - 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 **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler **Corrected On-Site** - From follow-up inspection 2025-04-29: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - 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 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-29: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-29: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink - From follow-up inspection 2025-04-29: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen **Corrected On-Site** - From follow-up inspection 2025-04-29: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Faded at triple sink - From follow-up inspection 2025-04-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled - From follow-up inspection 2025-04-29: **Time Extended**
23-03-4
30
Apr 28, 2025
Routine - Food
8 critical violations. 2 major violations. 4 minor violations.
View 14 violations
High Priority - 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 **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing **Corrective Action Taken** **Repeat Violation**
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler **Corrected On-Site**
08A-04-5
High Priority - 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 **Repeat Violation** **Warning**
03D-02-5
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. In kitchen Tested at 0 ppm **Repeat Violation** **Warning**
22-41-4
High Priority - 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 **Repeat Violation**
12A-07-5
Intermediate - 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 **Repeat Violation** **Warning**
03D-15-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink
31B-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Faded at triple sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled
23-03-4
20
Oct 14, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - 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) - From follow-up inspection 2024-10-14: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - 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 **Corrected On-Site** - From follow-up inspection 2024-10-14: **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Employee washed hands with gloves on - From follow-up inspection 2024-10-14: **Time Extended**
12A-20-4
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2024-10-14: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** - From follow-up inspection 2024-10-14: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site** - From follow-up inspection 2024-10-14: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline **Repeat Violation** - From follow-up inspection 2024-10-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar **Corrected On-Site** - From follow-up inspection 2024-10-14: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature at 49F - From follow-up inspection 2024-10-14: **Time Extended**
14-11-5
37
Oct 4, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - 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)
03D-02-5
High Priority - 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 **Corrected On-Site**
22-49-4
High Priority - Employee washed hands with gloves on
12A-20-4
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 **Warning**
03A-02-5
High Priority - 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 **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar **Corrected On-Site**
51-11-4
Basic - Equipment in poor repair. Walk-in cooler ambient temperature at 49°F
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline **Repeat Violation**
29-49-6
32
Mar 8, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-03-08: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-03-08: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2023 displayed. - From follow-up inspection 2024-03-08: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. Three compartment sink - From follow-up inspection 2024-03-08: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked. - From follow-up inspection 2024-03-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-03-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door. - From follow-up inspection 2024-03-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-03-08: **Time Extended**
16-46-4
58
Feb 29, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - 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. **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pasta in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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.
31A-09-4
Intermediate - 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. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets in bar.
22-02-4
Basic - Standing water in bottom of reach-in-cooler. In kitchen bottom of makeline.
29-49-6
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - In-use wet wiping cloth/towel used under cutting board. Make line in kitchen. **Corrected On-Site**
21-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2023 displayed.
50-09-4
Basic - Drain cover(s) missing. Three compartment sink
29-18-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door.
14-69-4
Basic - 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. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in storage room not labeled. **Corrected On-Site**
02D-01-5
26
Aug 4, 2023
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
82
Aug 3, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - 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 . **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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 **Corrective Action Taken** **Warning**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen
51-11-4
Basic - Food stored on floor. Multiple buckets on floor in walk-in cooler
08B-38-4
Basic - Ice bucket stored on floor between uses. Behind bar **Corrected On-Site**
10-14-5
Basic - Single-service articles improperly stored. Case of cups on floor near steam table
25-05-4
61
Feb 27, 2023
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mix green (51F - Cold Holding); garlic mix with oil (53F cold holding). Operator put in the cooler to drop down temperature . second temperature for the garlic mix was 39f cold holding **Corrected On-Site**
03A-02-5
Basic - Equipment in poor repair. Reach in cooler door, oven door and gasket in disrepair.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 114f.
10-07-4
Basic - Wood food-contact surface not properly sealed. Plantains smasher .
14-06-4
64
Jan 17, 2023
Complaint Full
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Jul 28, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle in bar area soiled - employee cleaned soda nozzle **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dishwasher
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food stored with establishment food in reach in freezer - operator removed food **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. - torn reach in freezer in back kitchen area
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. - operator removed and washed scoop **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gasket in front of stove - employee cleaned gasket **Corrected On-Site**
23-03-4
67
Frequently Asked Questions
When was Pal Campo last inspected?
The most recent health inspection at Pal Campo on file is from Mar 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at Pal Campo?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited six times, more than any other issue at Pal Campo.
How does Pal Campo compare to other restaurants in Orlando?
Pal Campo most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Pal Campo's inspection record improved over time?
Yes. Recent inspections at Pal Campo have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pal Campo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pal Campo inspected?
Based on the inspection history on file, Pal Campo is inspected around four times per year on average.
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