Inspection Report

Florida DBPR Inspection Report
Completed

PAL CAMPO RESTAURANT DP

7730 PALM PKWY STE 120 · ORLANDO · Orange County · FL 32836

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Inspection Summary

Inspection dateNovember 19, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3594710
Visit number1
Inspection Visit ID10875634
DBPR license5816129

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority1 Intermediate2 Basic0 Critical0 Non-Critical7 Total
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All DBPR Inspector Observations

7 full violation description(s) documented by the inspector during this visit.

High Priority 4

#3High Priority12A-07-5

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.

#4High Priority03A-02-5

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**

Corrective Action Taken
#5High Priority03F-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

#6High Priority03B-01-6

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**

Repeat Violation

Intermediate 1

#7Intermediate22-02-4

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.

Basic 2

#1Basic24-14-4

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**

Corrected On-SiteRepeat Violation
#2Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting board in the prep kitchen. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 17, 2026 8:32 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
3 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.