Pal Campo Restaurant - Tampa
Last inspected: Feb 4, 2026
37
Score
The health department has logged nine inspections at Pal Campo Restaurant - Tampa, the earliest from 2022. The latest inspection on file is from Feb 4, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - 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 **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat above 200-400 ppm Employee added water retested to 200ppm **Corrected On-Site**
41-27-4
High Priority - Dented cans present. See stop sale. Tomato sauce 1 can hunts and green peas Goya 1 can
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating verified ownership
50-17-3
High Priority - 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 **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar hand washing sink
31B-02-4
Intermediate - No soap provided at handwash sink. Bar hand washing sink
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand washing sinks
31B-04-4
37
Feb 25, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
45
Nov 22, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Jan 31, 2024
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - 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.
02C-01-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At mop sink.
41-17-4
Intermediate - 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.
27-16-4
Basic - 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.
29-09-4
Basic - Food stored on floor. Fry oil stored on floor at dry food storage room. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hang on oven and fryer handles. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
31B-04-4
50
Nov 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position. **Warning** - From follow-up inspection 2023-11-06: **Time Extended**
53A-01-7
90
Nov 3, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - 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. **Warning**
01B-01-4
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. 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. **Warning**
22-41-4
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Nancy Serrano, 6-7 months in manager position. **Warning**
53A-01-7
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 multiple bags of ROP salmon and red snapper unfrozen stored in walk-in cooler not removed from vacuum sealed package. **Warning**
06-09-1
Basic - Damaged/spoiled/recalled food not properly segregated. Dented canned pink beans stored with other canned food on dry food storage shelf. Moved to office. **Corrected On-Site** **Warning**
08B-20-4
Basic - 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. **Warning**
12B-07-4
Basic - 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. **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers at front and back cook lines. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front and back cook lines. Operator provided at time of inspection. **Corrected On-Site** **Warning**
31B-04-4
43
May 12, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100F in handwash sink at prep area by walk-in cooler. **Warning** - From follow-up inspection 2023-05-12: Ran hot water approximately 3 minutes to reached 100 F. **Time Extended**
27-18-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
51-13-4
78
May 11, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler ambient temperature 41F, Cold holding: cooked pasta 46 F, cooked bean 47 F, raw pork belly 45 F, raw steak 46 F. Operator stated that door was opened for large delivery earlier and frequently open due to a lots of food prep this afternoon. Cooler well on cook line: Cold holding: fresh salsa 45 F, shredded cheese 45 F, cooked onion 45 F. Operator placed ice in well at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100F in handwash sink at prep area by walk-in cooler. **Warning**
27-18-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar. Operator labeled. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. Fry oils on floor in dry storage room. Operator moved to shelves. A case of meat on floor in walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food storage shelf over multiple bags of rice by office. **Warning**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. I'm flour and sugar bins in dry food storage room. Operator labeled. In-use tongs stored on equipment door handle between uses. **Corrective Action Taken** **Repeat Violation** **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins in dry food storage room. Operator moved handles up. **Corrected On-Site** **Warning**
02D-01-5
50
Nov 8, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cheese sauce 130 F stored in steam table on cook line. Operator reheated to 170 F at time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Container of medicine improperly stored. Observed a bottle of pain killer stored over reach-in cooler on cook line. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles at wait station in dining area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded drink. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved drinks into large containers to prevent cross contamination. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Multiple broken reach-in cooler handles and torn door gaskets.
14-11-5
Basic - Food stored on floor. A few cases of sausage stored on floor in walk-in freezer. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
52
Frequently Asked Questions
When was Pal Campo Restaurant - Tampa last inspected?
The most recent health inspection at Pal Campo Restaurant - Tampa on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Pal Campo Restaurant - Tampa?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pal Campo Restaurant - Tampa.
How does Pal Campo Restaurant - Tampa compare to other restaurants in Tampa?
Pal Campo Restaurant - Tampa most recently scored 37 out of 100, which is lower than the Tampa average of 79.
Has Pal Campo Restaurant - Tampa's inspection record improved over time?
Results have been roughly steady. Inspections at Pal Campo Restaurant - Tampa have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pal Campo Restaurant - Tampa 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.
How often is Pal Campo Restaurant - Tampa inspected?
Based on the inspection history on file, Pal Campo Restaurant - Tampa is inspected around three times per year on average.
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