PAL CAMPO

Name: PAL CAMPO
Address: 13605 S APOPKA VINELAND RD #106, ORLANDO, FL, 32821, US
Rating: 20.6

13605 S APOPKA VINELAND RD #106, ORLANDO, FL 32821

License #5812104

🌴 Cuban/Caribbean ℹ️

20.6 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 7 findings · 2 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 in ORLANDO currently holds an InspectFL Health Score of 20.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 83 total violations — 33 critical, 11 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 7, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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F record

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-09-2] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over cheeses in walk in cooler
[10-08-5] Ice scoop handle in contact with ice. At bar
[14-11-5] Equipment in poor repair. Table under heat lamp in kitchen split on surface
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At three compartment sink in kitchen
[29-08-4] Plumbing system in disrepair. Handsink at three compartment sink in kitchen, hot handle just spins. Also leaking from faucet
[41-10-4] Toxic substance/chemical improperly stored. Pan cleaner stored above clean pans at cookline

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Faded at triple sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight
[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. In kitchen Tested at 0 ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then failed to wash hands between glove change
[12A-13-4] Employee handled raw beef, then handled clean plates without washing hands. Operator coached employee on proper hand washing
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw pork over peppers in walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup (43-52F - Cooling); rice (47-57F - Cooling); in walk-in cooler overnight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45-50F - Cold Holding); octopus (47F - Cold Holding). Top of ceviche table. In unit less then two hours. Operator exchanged with cold product
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (125F - Hot Holding) operator will reheat to 165°F
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. soup (43-52F - Cooling); rice (47-57F - Cooling); items in large Cambridge containers, full to top and cover while hot as evidenced by condensation on lid
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At ice machine in kitchen, behind bar
[14-11-5] Equipment in poor repair. Walk-in cooler ambient temperature at 49°F
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of ceviche make table on cookline
[03D-02-5] 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)
[22-49-4] 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
[12A-20-4] Employee washed hands with gloves on
[01B-02-5] 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
[03A-02-5] 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
[03B-01-6] 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
[31B-03-4] No soap provided at handwash sink. At bar

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in bar.
[50-09-4] Current Hotel and Restaurant license not displayed. 2023 displayed.
[29-18-4] Drain cover(s) missing. Three compartment sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drinks on prep table in kitchen.
[14-11-5] Equipment in poor repair. Gasket on hot box in kitchen torn. Hot plate board in kitchen cracked.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen Ice buildup up on walk-in freezer door.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Make line in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler. In kitchen bottom of makeline.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Containers of berries and romaine lettuce over containers of prepped sauces in glass door cooler in server area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and sugar in storage room not labeled.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine not sanitizing. Must bring bar dishes to be washed in kitchen until dishmachine is fixed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pasta in walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] According to plans a handwash sink was to be installed in bar. A 3 compartment sink was installed but the faucet does not reach the side bays so operator uses middle bay as handwash sink. Operator was instructed to install splash guards on side bays to avoid cross contamination of any kind.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in glass door cooler in server area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets in bar.