Pal Campo
13605 S Apopka Vineland Rd #106, Orlando, FL 32821 · Permanent Food Service · License 5812104
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over cheeses in walk in cooler
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over cheeses in walk in cooler
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Pan cleaner stored above clean pans at cookline
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At three compartment sink in kitchen
Basic4
Code 06, Food properly thawed: 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.
Operator discarded
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At bar
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Table under heat lamp in kitchen split on surface
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Handsink at three compartment sink in kitchen, hot handle just spins. Also leaking from faucet
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.