Pita Mediterranean Street Food
Last inspected: Feb 5, 2026
61
Score
Pita Mediterranean Street Food has been inspected nine times since 2022. On Feb 5, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly seven violations before.
The pattern that stands out is “observed”, which has been cited three times.
Restaurants in Maitland average 71, so Pita Mediterranean Street Food trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 5, 2026
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager 5 employees working no CFM onsite - CFM arrived at end of inspection **Corrected On-Site** Priority: Intermediate
53A-05-6
Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
16-21-4
Basic - Observed: Bowl or other container with no handle used to dispense food. Large plastic bowl in rice **Corrected On-Site** **Repeat Violation** Priority: Basic
14-01-5
Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Operator has an out of order sign on machine as the dish machine is not sanitizing properly Priority: Basic
16-55-4
Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site** Priority: Basic
10-01-5
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cut board front line stained Priority: Basic
23-03-4
Basic - Observed: Outer openings not protected with self-closing doors. Front door to establishment is broken and does not close properly - self closing broken Priority: Basic
35B-03-4
Basic - Observed: Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 compartment sink Priority: Basic
29-11-4
Basic - Observed: towel used under cutting board while employee is cutting raw chicken **Corrected On-Site** Priority: Basic
21-04-4
61
Sep 11, 2025
Routine - Food
No violations found.
100
Sep 3, 2025
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98°; sitting in hot well, reheated on flat top 181° **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, changed sanitizer, ran 3 times, tested 0 ppm **Warning**
22-49-4
High Priority - Toxic substance/chemical improperly stored. 3 cans of air fresher stored with plastic utensils **Corrected On-Site** **Warning**
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep employee cutting cilantro, cell phone rang, she silenced the phone with gloves on and continued back to prep **Warning**
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen manager was trying to fix dish machine, went back to the cooks line and began prepping food without handwashing **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, Cut board on line stained **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink in prep area **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Blue fan sitting on hand sink in prep area **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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. **Warning**
53B-13-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cooks line have no beard guards **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on rack have wet nesting **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor soiled next to rack holding canned goods in prep area **Warning**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl stored in rice **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in dirty water 76°; operator moved to flat top **Corrective Action Taken** **Warning**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Prep cook is cutting fresh cilantro without washing first **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting in standing water **Corrected On-Site** **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Unused fryer in prep area **Warning**
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. Handle leaking water at 3 compartment sink **Warning**
29-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored on sodas Cell phone on table at pass through window **Corrected On-Site** **Warning**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. To board on line **Warning**
14-09-4
17
Feb 10, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimp, and plantains (97-122F - Hot Holding) at warming station less than 15 minutes per operator. Operator willingly discarded both. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish over containers of sauces in reach in cooler.operator immediately corrected **Corrected On-Site**
08A-05-6
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.
53B-13-5
Basic - Old labels stuck to food containers after cleaning. On plastic containers in dish storage shelf
16-46-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. On prep table cooler
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
13-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in Oreo container at front lobby. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom of ice machine in lobby. Where excess ice is dumped not for customer use
23-03-4
50
Aug 28, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer in sanitizer buckets over 500 ppm, operator corrected to 200 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by garbage cans in kitchen **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cooking rack and deli paper stored in hand sink by dish machine **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips for sanitizer buckets or 3 compartment sink
16-37-1
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. Provided operator with handout in English and Spanish, employee working signed and dated form **Corrective Action Taken**
11-26-1
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. Only one employee was able to show proof of employee food safety training
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of bottled drinks **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Flour in bin not labeled **Corrected On-Site**
02D-01-5
41
Apr 17, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
90
Nov 21, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 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.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
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. Operator signed form **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent in make table cooler on cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of fry freezer
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Food stored on floor. Case of soda and water
08B-38-4
61
Apr 10, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/23
50-17-3
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 operator with handout **Corrected On-Site**
11-27-4
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. Provided operator with handout **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Metal plate no handle stored in rice bin back storage refrigeration unit **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Floor soiled/has accumulation of debris. Under fryers heavily soiled
36-73-4
Basic - Food stored on floor. Case of pickles on floor **Corrected On-Site**
08B-38-4
Basic - Heavy Ice buildup in reach-in freezer in back prep area
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Exterior doors of cold holding units back prep area soiled **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer back prep area soiled with food debris
22-16-4
Basic - Standing water in bottom of reach-in-cooler in back prep area
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hot holding units end of line **Repeat Violation**
36-27-5
45
Dec 12, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Gyro meat hot holding for less than 4 hrs with temperature of 130F. Ask person in charge to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing.Bucket inside hand wash sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food.Bowls use to scoop multiple seasonings .
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing a watch.
13-07-4
Basic - Food not stored at least 6 inches off of the floor.Onions and oil stored on prep area. **Corrected On-Site**
08B-47-4
Basic - 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 and baklava cheese cake. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat top.
36-27-5
52
Frequently Asked Questions
When was Pita Mediterranean Street Food last inspected?
The most recent health inspection at Pita Mediterranean Street Food on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Pita Mediterranean Street Food?
Across the inspection record, “observed” has been cited three times, more than any other issue at Pita Mediterranean Street Food.
How does Pita Mediterranean Street Food compare to other restaurants in Maitland?
Pita Mediterranean Street Food most recently scored 61 out of 100, which is lower than the Maitland average of 71.
Has Pita Mediterranean Street Food's inspection record improved over time?
No. Recent inspections at Pita Mediterranean Street Food have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pita Mediterranean Street Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pita Mediterranean Street Food inspected?
Based on the inspection history on file, Pita Mediterranean Street Food is inspected around three times per year on average.
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