The Fresh Pita Club
Last inspected: Feb 21, 2026
100
Score
Inspectors have visited The Fresh Pita Club 13 times, with records going back to 2022. The Fresh Pita Club was last inspected on Feb 21, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Wellington restaurant scene, where the average is 71, this is a stronger showing. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 21, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25. **Warning**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked gyro meat (126F - Hot Holding); cooked chicken (131F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat to 165+F. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: lentil soup (117F at 3:50pm; 111F at 4:20pm- Cooling) As per operator, cooling since 45mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Product was on prep counter in a tightly covered container. Operator placed inside freezer partially covered to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
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 - No Heimlich maneuver/choking sign posted. Emailed to operator. **Warning**
51-13-4
58
Aug 21, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site**
22-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb inside reach in cooler Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer Surface cleaner stored next to a container with tahini in prep area . Operator removed **Corrected On-Site**
41-10-4
Basic - Food stored on floor. Flour on the floor on prep area. Operator stored properly 6" from the floor **Corrected On-Site**
08B-38-4
Basic - Standing water and very slow draining water in handwash sink on front counter area.
29-20-5
58
Dec 27, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee complete various tasks like handling soiled container, handle chemical then handle clean scoop used to scoop chick peas, as per employee; no hand wash. Advised employee to wash hands.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef placed in cooler to thaw stored over various sauces. Employee stored properly. **Corrected On-Site**
08A-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Employee corrected to Triple Sink (Chlorine 100ppm). **Corrected On-Site**
21-07-4
70
Oct 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked chicken (126F - Hot Holding) As per operator, cooked and stored since 3 hours. Operator reheated to 174F. **Corrected On-Site** - From follow-up inspection 2024-10-01: At hot box: cooked chicken on stick (133F - Hot Holding) As per operator, cooked and stored since approximately 2 hours. Taken out for an order approximately 30 mins prior. Advised operator to reheat. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-01: **Time Extended**
53B-14-5
78
Sep 30, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle phone then handle portioned cups of Tzatiziki sauce; no hand wash. Operator washed hands.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in triple sink and hand wash area and over garbage can. 3 flies landing on clean jug.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked chicken (126F - Hot Holding) As per operator, cooked and stored since 3 hours. Operator reheated to 174F. **Corrected On-Site**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: Falafel prepared on Saturday then frozen not date marked. Operator to date marked. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At reach in cooler: Falafel made on Saturday then frozen and thawed not date marked. Advised operator to date mark.
02C-08-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
47
Apr 3, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
1 major violation.
View 1 violation
Sewage and Wastewater Properly Disposed
FL-27
82
Mar 26, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F hand sinks throughout kitchen **Warning**
27-16-5
82
Dec 15, 2023
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
2 major violations.
View 2 violations
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
74
Feb 24, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with hummus. Per operator product prepared and stored for approximately 28 hours. Operator dated marked **Corrected On-Site**
02C-02-5
Basic - Old labels stuck to food containers after cleaning. Advised operator to remove **Corrective Action Taken**
16-46-4
86
Sep 1, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside small Hot box on cook line cooked lamb 120°F hot Holding//. Cooked chicken 108°F hot Holding . Per operator products cooked on oven and transferred to hot box for approximately 40 minutes. Operator moved products to oven for reheating and turned dial of hot box higher **Corrective Action Taken**
03B-01-6
Basic - Plumbing system in disrepair. Pipe under 3 compartment sink. Wash side is leaking
29-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On clean side kitchen area. Operator stored properly **Corrected On-Site**
24-05-4
Basic - Food stored in a prohibited area. Observed several containers with spices stored under grease trap pipe under prep counter table. Operator removed and stored properly on dry good shelf **Corrected On-Site**
08B-37-4
74
Frequently Asked Questions
When was The Fresh Pita Club last inspected?
The most recent health inspection at The Fresh Pita Club on file is from Feb 21, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Fresh Pita Club?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at The Fresh Pita Club.
How does The Fresh Pita Club compare to other restaurants in Wellington?
The Fresh Pita Club most recently scored 100 out of 100, which is higher than the Wellington average of 71.
Has The Fresh Pita Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Fresh Pita Club have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Fresh Pita Club 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 The Fresh Pita Club inspected?
Based on the inspection history on file, The Fresh Pita Club is inspected around four times per year on average.
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