Pal Campo Restaurant DP
7730 Palm Pkwy Ste 120, Orlando, FL 32836 · Permanent Food Service · License 5816129
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-15
- Safety score85
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 22, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature octopus 44°F, raw beef 44°F, cooked shrimp 44°F, 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.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Checked temperature of beans w vegetables 109°F must maintain 135°F, recommend to reheat
Fixed on the spot
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.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Observed chlorine test strip missing concentration chart
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: 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.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in freezer has food spilled on the bottom surface.
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.