Over the Top Pita
Last inspected: Mar 20, 2026
78
Score
Over the Top Pita appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Mar 20, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about nine violations before that.
“Nonfood-contact surface soiled with grease” comes up most often, recorded seven times in the inspection record.
Restaurants in Clermont average 68, so Over the Top Pita is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of pink liquid by mop sink, operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -beverage cups on prep table with slicer and chopper, operator removed **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker in kitchen -wall behind triple sink
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -spray bottle of oil on dry storage rack, operator labeled **Corrected On-Site**
02D-01-5
78
Nov 10, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Chloe
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave in kitchen
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -salt container on dry storage rack, operator labeled. **Corrected On-Site**
02D-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -operator is packaging raw beef in a reduced oxygen package and holding for less than 48 hours. Educated operator on proper labeling requirements. Operator determined time beef was packaged today and labeled. **Corrected On-Site**
03G-53-1
78
May 7, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine 25 ppm. Operator changed sanitizer and primed machine, 100 ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets
23-03-4
74
Apr 10, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 200++ - From follow-up inspection 2025-04-10: **Time Extended**
41-18-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on front line -potato chopper in kitchen -interior reach in coolers **Repeat Violation** - From follow-up inspection 2025-04-10: -cutting boards on front line **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment - From follow-up inspection 2025-04-10: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. - From follow-up inspection 2025-04-10: Owner is in process of cleaning. **Time Extended** **Corrective Action Taken**
14-33-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-04-10: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in kitchen in storage shelf - From follow-up inspection 2025-04-10: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -back corner of kitchen by back door. - From follow-up inspection 2025-04-10: **Time Extended**
36-73-4
61
Apr 9, 2025
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee came in to work, began to put gloves on with no handwashing. Educated operator and emplo, employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade chimichurri (71F - Cold Holding); sliced cheese (51F - Cold Holding), sour cream (51F - Cold Holding) all held less than four hours per operator. Moved to reach in coolers for quick chill. Sour cream 47F, housemade chimichurri 58F, sliced cheese 50F **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 200++
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on front line -potato chopper in kitchen -interior reach in coolers **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
36-34-5
Basic - Clean utensils or equipment stored in dirty containers. -storage shelf in kitchen by walk in cooler
24-06-4
Basic - Dry storage shelves with rust that has pitted the surface.
14-33-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in kitchen in storage shelf
24-08-4
Basic - Floor soiled/has accumulation of debris. -back corner of kitchen by back door.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -by fryers
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior flour and garbanzo beans containers in kitchen -gaskets on reach in coolers on front line
23-03-4
Basic - Stored food not covered. -fries in walk in freezer
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -front line
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -front area behind hand sink, back kitchen by triple sink
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -container of white substance on rack by prep table, operator labeled **Corrected On-Site**
02D-01-5
30
Dec 16, 2024
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cooks line.
22-02-4
Basic - Single-service articles not stored inverted or protected from contamination.Forks at condiment station.
25-06-4
Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer gaskets are soiled.
23-03-4
78
Jul 1, 2024
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced sliced cheese 54F and 56F
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
11-26-1
Intermediate - No soap provided at handwash sink. Women's restroom **Corrected On-Site**
31B-03-4
Basic - Clean utensils or equipment stored in dirty container. Tongs in back room **Corrected On-Site**
24-06-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor under shelving
36-73-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving dry storage across from back handsink - walk in cooler fan cover dusty
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
55
May 9, 2023
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Multiple chemicals stored next to clean equipment under griddle. Operator relocated. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Container of medicine improperly stored. Headache powder over deli slicer. Operator relocated. **Corrected On-Site**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, unable to read after several cycles. Operator called for service. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomatoes (48F - Cold Holding); pico de gallo (50F - Cold Holding); cheddar cheese (52F - Cold Holding); sour cream sauce (50F - Cold Holding) Holding three hours. Moved to freezer for rapid chill. 30 minutes later guacamole, 41F, cheddar cheese 42F, pico de gallo, 41F, sour cream sauce 43F. Operator added Freon to unit. **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form, operator posted. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - deli slicer soiled - white cutting board on cooks line - prep table under equipment in rear prep area **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Storage shelves rusted.
22-31-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Unwashed tomatoes stored over ready-to-eat sauces in walk in cooler. Operator rearranged. **Corrected On-Site**
08B-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable at cooks line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment in rear prep area.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation, cooks on cooks line. Manager provided hairnets. **Corrected On-Site**
13-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment on cook line, under griddle. Moved to pans. **Corrected On-Site**
10-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage racks soiled - plywood and shelf in rear of kitchen heavily soiled - shelves under prep tables - interior of beverage cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, both units on cook line
22-16-4
Basic - Stored food not covered. French fries in walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Items stored in unlabeled containers outside walk in cooler. Owner labeled. **Corrected On-Site**
02D-01-5
21
Dec 14, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs store over ready to eat foods. **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on front counter next to cup dispenser.
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid stored at 3 compartment sink. **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Electric slicer **Warning**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning**
16-32-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack. **Warning**
51-11-4
Basic - Dry Storage shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back area. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink. **Warning**
31B-04-4
37
Frequently Asked Questions
When was Over the Top Pita last inspected?
The most recent health inspection at Over the Top Pita on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Over the Top Pita?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Over the Top Pita.
How does Over the Top Pita compare to other restaurants in Clermont?
Over the Top Pita most recently scored 78 out of 100, which is higher than the Clermont average of 68.
Has Over the Top Pita's inspection record improved over time?
Yes. Recent inspections at Over the Top Pita have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Over the Top Pita means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Over the Top Pita inspected?
Based on the inspection history on file, Over the Top Pita is inspected around three times per year on average.
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