PAL CAMPO RESTAURANT DP

Name: PAL CAMPO RESTAURANT DP
Address: 7730 PALM PKWY STE 120, ORLANDO, FL, 32836, US
Rating: 55.1

7730 PALM PKWY STE 120, ORLANDO, FL 32836

License #5816129

🌴 Cuban/Caribbean ℹ️

55.1 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PAL CAMPO RESTAURANT DP in ORLANDO currently holds an InspectFL Health Score of 55.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 35 total violations — 12 critical, 12 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 17, 2025

The latest inspection on October 22, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PAL CAMPO RESTAURANT DP has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03F-02-5] 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 can be determined. Stored product out at 11am-3pm 4 hours must discarded. Observed whipped butter, chimurruchri stored at room temperature has no time mark. Time as public health control form given to Manager at time of inspection.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed chlorine test strip missing concentration chart
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer has food spilled on the bottom surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature octopus 44F, raw beef 44F, cooked shrimp 44F, stored on top panel of the reach in cooler less than 4 hours recommend to quick chill product or use ice bath. ( Temperature issue in another reach in cooler on the cook line, found out cooler on defrost.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bowl stored inside white rice, rice and peas on the steam table must use scoop or ladle.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of beans w vegetables 109F must maintain 135F, recommend to reheat

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed co2 cylinder not secured next to bag in the box.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons not stored properly on the expo line and in the silverware tray.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken wings thawing in standing water.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked quat ammonia sanitizer 0 ppm stored in the server area, rechecked main sanitizer 200 ppm.
[22-41-4] 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. Checked dish machine twice final rinse not working properly 0 ppm chlorine, located in the bar. Recommend Manager to notify dish machine company. Main dish machine in the kitchen is working properly 50 ppm chlorine, operator must use dish machine until repaired all glassware will be taken to kitchen. ( 7 day call back inspection June 4)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pork 56°f, queso 52°f, chicken wings 52°f, marinated chicken breast 56°f stored on the top panel reach in cooler less than 4 hours recommend to quick chill product immediately. Manager notify refrigeration company.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled on the counter (cook line) has black stains recommend to replace or resurface.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels not able to dispense at hand wash sink located in the back prep kitchen. Per Manager part to be replaced, on order.

Disposition: Warning Issued
[24-14-4] Clean utensils stored between equipment and wall. Observed knives stored in between the counter and cutting board located on the cook line.
[06-09-1] 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.
[21-44-1] 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.
[02C-01-5] 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
[01B-24-5] 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.
[03B-01-6] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pan of utensils stored inside hand wash sink located in the back prep area.
[53A-05-6] 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
[53B-01-5] 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.