FRESH PITA CLUB
13873 B1 WELLINGTON TRACE, Wellington FL 33414 · 561-985-1495
Last inspected Aug 6, 2026 · 12 visits since December 2023
SEP 24
DEC 24
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1-#10 can of grilled eggplants
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handled cellphone then began to handle clean utensils to make an order; no hand wash. Advised employee to wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At triple glass door reach in cooler: cooked chick peas (48F - Cold Holding) As per operator, removed from cooler 1.5 hours prior. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, hot box: cooked gyro meat (127F - Hot Holding) As per employee, stored on counter for 3 mins prior. Operator removed to reheat to 165+F.
Show the remaining 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink removed front counter area, hood system installed at front counter with flat top grill, hand washing sink replaced with prep sink at kitchen area and hood compression system outlined on plans to be over convectional oven, not in place.
Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner not labeled. Operator labeled.
Feb 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
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.
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.
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.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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
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
Toxic substance/chemical improperly stored. Sanitizer Surface cleaner stored next to a container with tahini in prep area. Operator removed
Food stored on floor. Flour on the floor on prep area. Operator stored properly 6" from the floor
Standing water and very slow draining water in handwash sink on front counter area.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 10ppm) Employee corrected to Triple Sink (Chlorine 100ppm).
Oct 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F hand sinks throughout kitchen
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F hand sinks throughout kitchen
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No hot running water at three-compartment sink. 73F
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 73F
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.