Pal Campo Restaurant Dp
Last inspected: Nov 19, 2025
45
Score
Public records show five inspections at Pal Campo Restaurant Dp stretching back to 2024. On Nov 19, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to one violation before.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - 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.
12A-07-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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
03F-02-5
High Priority - 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. **Repeat Violation**
03B-01-6
Intermediate - 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.
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting board in the prep kitchen. **Corrected On-Site**
21-04-4
Basic - Clean utensils stored between equipment and wall. Observed knives stored in between side equipment reach in on main cook line cooler **Corrected On-Site** **Repeat Violation**
24-14-4
45
Apr 17, 2025
Routine - Food
No violations found.
100
Apr 14, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-04-14: Checked the employee food handling training has not been completed per Manager will have certificates all completed by Wednesday 4/16/25. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-04-14: Checked employee food handling training has not been completed per Manager will have all certificates completed by Wednesday 4/16/2025. **Time Extended**
53B-01-5
82
Feb 10, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - 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
03B-01-6
High Priority - 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
02C-01-5
High Priority - 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.
01B-24-5
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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 **Warning**
53A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed pan of utensils stored inside hand wash sink located in the back prep area.
31A-11-4
Basic - 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.
06-09-1
Basic - 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.
21-44-1
Basic - Clean utensils stored between equipment and wall. Observed knives stored in between the counter and cutting board located on the cook line. **Corrected On-Site**
24-14-4
41
Sep 12, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - 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.
16-37-1
82
Frequently Asked Questions
When was Pal Campo Restaurant Dp last inspected?
The most recent health inspection at Pal Campo Restaurant Dp on file is from Nov 19, 2025. The public record contains five inspections in total.
What is the most common violation at Pal Campo Restaurant Dp?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Pal Campo Restaurant Dp.
How does Pal Campo Restaurant Dp compare to other restaurants in Orlando?
Pal Campo Restaurant Dp most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Pal Campo Restaurant Dp's inspection record improved over time?
No. Recent inspections at Pal Campo Restaurant Dp have averaged around seven violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Pal Campo Restaurant Dp means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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