Pita Fast Fresh Mediterranean
8595 College Pkwy Ste 330, Fort Myers, FL 33919 · Permanent Food Service · License 4606498
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 intermediate (1 fixed on the spot), 5 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 visitAug 5, 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
Intermediate2
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.
Observed precooked chicken and precooked gyro meat not date marked in walk in cooler.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Operator placed soap at handwash sink.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in front service mini reach-in freezer.
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Standing water in bottom of front service reach-in-cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cellphone stored on table next to food items. Operator removed cellphone.
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.