PITA
102 RUBY RED PL STE D, Winter Garden FL 34787 · 7709067045
Last inspected Sep 1, 2026 · 8 visits since April 2024
APR 24
FEB 25
JAN 26
SEP 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Live, small flying insects found/observed two flying insects at 3 compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026015153 | Jan 6, 2026 | Mar 23, 2026 | $200 |
Inspection history
8 visits, newest first
Sep 1, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice,52 f cooling from last night.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken,53 f held more than four hours.Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is covered while cooling.
Show the remaining 8 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia strips.
No probe thermometer provided to measure temperature of food products.
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.
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.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of front door.
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.
Unwashed carrots stored over cut onions in upright cooler.
Jan 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects found/observed two flying insects at 3 compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken tenders stored over pre made tzatziki sauce/front line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding at 47F for less than 4 hours/iced/rechecked 40F/front line/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./precooked gyro hot holding at 105F for less than 4 hours/placed on grill and reheated immediately to 165F, then hot holding at 135F or above/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Front counter white cutting board soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw salmon/front line reach in cooler less than 2 hours/removed from bag immediately/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./front line prep table/removed/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone on front line prep table/removed/
Employee with ineffective hair restraint while engaging in food preparation./cook line female employee with both sides hair loose.
Equipment and utensils not properly air-dried - wet nesting.
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./cheesecake and baklava/
Light not functioning./one light out/front cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener exterior soiled.
Single-service articles not stored inverted or protected from contamination. Party trays on top shelves/kitchen. To go containers at front line/
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer vats are heavily soiled. Can opener is soiled. Interior of upright freezer is soiled. White cutting board is stained at cooks line. Interior of ice nozzle is soiled.
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.
Cutting board has cut marks and is no longer cleanable. Green cutting boards.
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 at the front line.
Spaces in ceiling throughout the establishment.
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cooked chicken,127 f held less than four hours reheated to 165 degrees f.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored next to lettuce in reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in the upright cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer vats are heavily soiled. Can opener is soiled. Interior of upright freezer is soiled. White cutting board is stained at cooks line. Interior of ice nozzle is soiled.
Handwash sink not accessible for employee use at all times.Oil containers in front of handwashing sink.
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.
Spray bottle containing toxic substance not labeled.Glass cleaner.
Torn packages/bags of food exposing the contents to contamination. Spice on storage rack.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Stop Sale.
Cutting board has cut marks and is no longer cleanable. Green cutting boards.
Food not stored at least 6 inches off of the floor.Soda in the dining room and seasoning in the back kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of microwave ccumulation of black substance/grease/food debris.
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 at the front line.
No conspicuously located ambient air temperature thermometer cold in holding unit.Dressing and tzatziki cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters are soiled under the hood suppression system. Sides of the grill are heavily soiled. Top back of the fryer cabinets are soiled. Wipe down all equipment. Ceiling is dusty at the cooks line. Grease build up under the fryer station.
Spaces in ceiling throughout the establishment.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Seasoning is not labeled.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of fryer vats are soiled and top back of fryer cabinets.
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.
Spaces in ceiling throughout the establishment.
Jun 3, 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 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of fryer vats are soiled and top back of fryer cabinets.
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.
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.
Spaces in ceiling throughout the establishment.
Apr 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of fryer vats are soiled and top back of fryer cabinets.
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.
Soap dispenser at handwash sink not working/unable to dispense soap.
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.
Spaces in ceiling throughout the establishment.
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority8 Intermediate7 Basic
Show 18 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,130 f held less than four hours.Operator increased the heat in the rice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored over raw beef in upright cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce,50 f,garbanzo,45 f,tzatziki,48 f,spring mix,50 f held less than fours.Advised operator to transfer the food to upright freezer for a quick chill.
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 a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of fryer vats are soiled and top back of fryer cabinets.
Handwash sink not accessible for employee use at all times.Blocked by trash can.Front line area.
Handwash sink used for purposes other than handwashing.Food stored inside handwash sink.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
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.
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.
Soap dispenser at handwash sink not working/unable to dispense soap.
Bathroom facility in disrepair.Toilet fixture is leaking when flushed in men's restroom.
In-use knife/knives stored in cracks between pieces of equipment.
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.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination.Lids at front line area.
Spaces in ceiling throughout the establishment.
Working containers of food removed from original container not identified by common name.Flour is not labeled.
This record follows the license, not the owner. Restaurants change hands and the license 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.
Get word the next time PITA is inspected — nothing sent when there's nothing to say.