Pita Grill & Market, Inc.
13854 88th St, Miami, FL 33186 · Permanent Food Service · License 2318820
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 high priority (no follow-up needed), 4 intermediate, 11 basic (3 repeats); basic violations cost 12 at most-30
- Safety score70
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 16, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Instructed employee on proper procedures.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license.
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.
Observed cooked beef prepared onsite and held more than 24 hours not properly date marked on standing unit .
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed degreaser spray bottle not identified with common name by 3 compartment sink.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Claudia E. expired certificate.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed lentils container not labeled with common name at preparation area.
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.
Observed on cooked rice container at walk in cooler, operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed employee engaging food preparation not wearing a beard restraint.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on lentils container, operator removed.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Observed on white cutting board next to grill at front counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed at walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed on white chest freezer at front counter.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at walk in cooler. Also observed on reach in cooler at front counter.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed at walk in cooler under racks. Also observed throughout kitchen and preparation area,
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed at walk in cooler.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.