Pita Shop
8560 Stirling Rd Suite 103, Hollywood, FL 33024 · Permanent Food Service · License 1624396
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 Aug 27 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic (1 repeat)-20
- Safety score80
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 visitAug 27, 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 cold held at greater than 41°F.
In flip top cooler on cook line, Tzatziki Sauce (51°F - Cold Holding); Beef Stuffed Grape Leaves (52°F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Food was moved back to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan of raw chicken stored over pan of cooked chicken in walk in cooler. Employee moved cooked chicken to top shelf.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Microwave stored at front area soiled with food debris.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at handwashing sink next to soda machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing degreaser, stored on shelf at back area without label. Employee labeled bottle.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 4 employees at time of inspection.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of food stored on floor in walk in cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.