Pita
102 Ruby Red Pl Ste D, Winter Garden, FL 34787 · Permanent Food Service · License 5815775
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 1, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Chicken,53 f held more than four hours.Stop Sale. Rice,52 f cooling from last night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Raw chicken,53 f held more than four hours.Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.Rice,52 f cooling from last night.
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is covered while cooling.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia strips.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of fryer cabinets are soiled. Interior of grill press is soiled. Can opener is soiled. Residue build up surrounding drink nozzles.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Baklava needs address.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.Chicken is thawing at room temperature.Advised operator to thaw chicken under running water or in reach in cooler.
Code 08, Food protection and cross-contamination: Unwashed carrots stored over cut onions in upright cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top back of fryer cabinets are soiled. Side of grill has a residue build up.. Gaskets are soiled by the fryer station area.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of front door.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.