PITA HUT
141 HOWEY RD, Groveland FL 34736 · 352-223-8760
Last inspected May 20, 2026 · 5 visits since February 2024
FEB 24
APR 25
MAY 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Self -sufficient mobile food dispensing vehicle not reporting to commissary as required to discard waste water and potable water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -falafel
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -interior of reach in coolers -fryer
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all coolers -dry goods shelf -exterior gyro broiler
Show the remaining 1 finding ▾
Standing water or very slow draining water in handwash sink.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --housemade tzatziki (52F - Cold Holding); sliced cheese (54F - Cold Holding), held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade tzatziki (52F - Cold Holding); sliced cheese (54F - Cold Holding), held more than four hours per operator. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -housemade falafel
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Self -sufficient mobile food dispensing vehicle not reporting to commissary as required to discard waste water and potable water.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Mar 8, 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 Intermediate1 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Al Magrehbi
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Al Magrehbi
Self -sufficient mobile food dispensing vehicle not reporting to commissary as required to discard waste water and potable water.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority12 Intermediate8 Basic
Show 23 findings ▾
Glass cleaner improperly stored next to olive oil.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese 54 f, grape leaves 50 f, lettuce 52 f, tomatoes 53 f, gyro meat 57 f, cooked chicken 55 f, sliced cheese 55 f, hummus 44 f, lettuce 45 f, tzatziki 44 f...all items held more than four hours per operator. Stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Provded copy to operator.
Employee training does not include food allergen awareness information.Provided a copy to operator.
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 manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Al Magrehbi
Food-contact surface soiled with food debris, mold-like substance or slime. -Flat top grill is heavily soiled. -fryers are heavily soiled.
Handwash sink not accessible for employee use at all times.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Al Magrehbi
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Self -sufficient mobile food dispensing vehicle not reporting to commissary as required to discard waste water and potable water.
Food stored on floor. Mayonnaise on floor.
Ice buildup in reach-in freezer.
Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood suppression vents are soiled. -Ansuls have a dust buildup. -Exterior of reach in freezer is rusted. - Side of grill has a residue build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler next to tzatziki.
Utensils and spoons not stored inverted or in a protected manner.
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.