Over the Top Pita INC
240 Citrus Tower Blvd Unit B, Clermont, FL 34711 · Permanent Food Service · License 4508220
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 10 routine inspection1 high priority (fixed on the spot), 4 intermediate (fixed on the spot, 1 repeat), 2 basic-14
- Safety score86
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 10, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw burger-(51°F - Cold Holding), cook line, less than four hours per operator, recommended operator place on Time as a Public Health Control, operator added to time plan
Fixed on the spot
Intermediate4
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.
-housemade falafel in walk in cooler, operator determined date and marked.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
-Time plan not on site, provided new form to operate, operator filled out
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-bottle of clear liquid on chemical storage shelf, operator labeled
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Ignatios expired 7/13/26, scheduled to take exam 8/13/26
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-on coffee machine, operator placed in bucket
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets and sides of walk in cooler -wall in back kitchen -area under shelf covers on storage shelves in kitchen Operator began cleaning
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.