Pita Plus
2145 Stirling Rd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1608878
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 Sep 29 routine inspection2 high priority (fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
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 visitSep 29, 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.
4 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 cold held at greater than 41°F.
Salad Station- ; Coleslaw (42-60°F - Cold Holding); Cabbage Salad (40-48°F - Cold Holding. Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed pans overfilled. Chef moved top portions to lower reach in cooler to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Water 78°F. Hot water shuts off at front counter handwashing sink resulting in employees using only cold water to wash their hands. Instructed Manager to have employees washed their hands in the kitchen handwashing sink until unit is fixed. Employees used kitchen handwashing sink during inspection.
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.
Water. Temperature 78°F. Hot water shuts off at employees handwashing sink front counter.
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from faucet at Triple sinks back of kitchen.
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.