PAL CAMPO
13605 S APOPKA VINELAND RD #106 · ORLANDO · Orange County · FL 32821
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High 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)
22-49-4High 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**
12A-20-4High Priority – Employee washed hands with gloves on
01B-02-5High 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**
03A-02-5High 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**
03B-01-6High 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**
Intermediate 1
31B-03-4Intermediate – No soap provided at handwash sink. At bar **Corrected On-Site**
Basic 3
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Walk-in cooler ambient temperature at 49°F
29-49-6Basic – Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline **Repeat Violation**
Inspector observations synchronized from DBPR on September 23, 2026 1:08 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
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.