THE FRESH PITA CLUB
Food safety records indicate THE FRESH PITA CLUB in WELLINGTON has 9 inspections with a 3.1/5 overall rating. Recent inspections indicate some food safety concerns.
Last inspection: 7 months ago · 9 reports on file
13873 B1 WELLINGTON TRACE
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 9 health inspection reports
All Inspection Reports
8/21/2025· 7mo ago
Visit ID: 10940674
Met Inspection Standards3 high, 2 basic
- 08B-38-4:Basic - Food stored on floor. Flour on the floor on prep area. Operator stored properly 6" from the floor Corrected On-Site
- 29-20-5:Basic - Standing water and very slow draining water in handwash sink on front counter area.
- 22-42-4: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
- 08A-20-5: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
- 41-10-4: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
12/27/2024· 1y 3mo ago
Visit ID: 8991237
Met Inspection Standards2 high, 1 basic
- 21-07-4: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
- 12A-16-4: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.
- 08A-05-6: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
10/1/2024· 1y 6mo ago
Visit ID: 8990975
Follow-up Inspection Required1 high, 1 int
- 03B-01-6: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
- 53B-14-5: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**
9/30/2024· 1y 6mo ago
Visit ID: 8739551
Follow-up Inspection Required3 high, 3 int
- 12A-13-4: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.
- 35A-02-6: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.
- 03B-01-6: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
- 02C-04-5: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-08-5: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.
- 53B-14-5: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.
4/3/2024· 2y ago
Visit ID: 8641592
Met Inspection Standards- N/A:No Violations Were Observed
3/27/2024· 2y ago
Visit ID: 8640420
Follow-up Inspection Required2 int
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Warning - From follow-up inspection 2024-03-27: **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F hand sinks throughout kitchen Warning - From follow-up inspection 2024-03-27: **Time Extended**
3/26/2024· 2y ago
Visit ID: 8570134
Follow-up Inspection Required2 int
12/15/2023· 2y 4mo ago
Visit ID: 8569868
Met Inspection Standards- N/A:No Violations Were Observed
12/8/2023· 2y 4mo ago
Visit ID: 8360928
Follow-up Inspection Required3 int
- 27-06-4:Intermediate - No hot running water at three-compartment sink. 73F Warning
- 53B-01-5:Intermediate - 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. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 73F Warning