Pita Paradise
227 W Cocoa Beach Cswy, Cocoa Beach, FL 32931 · Permanent Food Service · License 1507424
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. ; soup (72°F - Hot Holding); soup (142°F - Reheating)
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic-16
- Safety score84
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 8, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. ; soup (72°F - Hot Holding); soup (142°F - Reheating)
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer and detergent were swapped, manager swapped chemicals
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Hummus in walk in cooler
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cook went to rinse spoon in hand sink in kitchen. Educated
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle on server table, not labeled, server labeled bottle
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in cooler. Employee moved to shelf
Fixed on the spot
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.
Spoon laying in falafel bowl. Cook removed spoon.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Utensils on stove 119°F, employee increased temperature on stove
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.