PITA PARADISE

Name: PITA PARADISE
Address: 225 W COCOA BEACH CAUSEWAY, COCOA BEACH, FL, 32931, US
Rating: 18.3

225 W COCOA BEACH CAUSEWAY, COCOA BEACH, FL 32931

License #1506582

🥙 Mediterranean ℹ️

18.3 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 17 findings · 2 critical

Routine - Food

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Quick take

PITA PARADISE in COCOA BEACH currently holds an InspectFL Health Score of 18.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 17 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 180 total violations — 33 critical, 24 major, 123 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 12, 2025

The latest inspection on March 26, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

180

Coverage note

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Kitchen and back prep area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Milk and eggs in glass cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-11-5] Gaskets on reach in cooler torn.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[08B-38-4] Oil stored on floor.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Ladies restroom.
[25-06-4] Single-service articles not stored inverted or protected from contamination.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes and tzatziki sauce prepared last night
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes and tzatziki made last at 8 found at 11:30 46F 49F
[31A-11-4] Handwash sink used for purposes other than handwashing. Washed utensils in hand sink
[22-02-4] Ice machine heavily soiled. Can opener heavily soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus and falafel in walk in cooler made 2 days ago.

Disposition: Warning Issued
[14-05-4] Aluminum foil used to line food-contact shelves. Storage area for spices back of kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In kitchen.
[14-74-7] Still not maintaining temps on right side.cannot be used for TCS foods.
[14-11-5] Equipment in poor repair. Walk in cooler has torn gasket.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back of kitchen wall.
[36-17-5] Floor tiles missing and/or in disrepair. Missing tiles in kitchen.
[08B-38-4] Beef off the floor but now chickpeas on floor in walk in cooler.
[36-24-5] Hole in or other damage to door that encloses hot water heater. Vent fell off.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine, not protected.
[10-20-4] Four tongs on oven door when walked in, instructed employees.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Can opener blade soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In male restroom main restaurant.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and fire suppression piping soiled with grease.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Ladies room door closure broken.
[08B-12-5] Stored food not covered. Cooked lamb stored partially uncovered in walk in cooler. White granular stored uncovered bottom shelf in back of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In back of kitchen wall is soiled with food debris.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor in corners of kitchen and under equipment soiled with food debris.
[01B-02-5] Stuffed grap leaves 44f cold holding, chickpeas 45f cold holding, diced tomatoes 45f cold holding, and butter 45f cold holding.
[03A-02-5] Make table still not cooling on right side see stop sale.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Make table closest to kitchen door has a broken thermometer inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish washer or sanitizer buckets. Chlorine

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Missing tiles in kitchen.
[16-03-4] Accumulation of debris inside warewashing machine. Interior of dishwasher top is soiled.
[14-05-4] Aluminum foil used to line food-contact shelves. Storage area for spices back of kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans in back not inverted.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table closest to kitchen door is maintaining temp on left side but in the high 40s on right side.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored above food prep area, back of kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean pans wet nesting on drying rack.
[14-11-5] Equipment in poor repair. Walk in cooler has torn gasket.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back of kitchen wall.
[08B-38-4] Food stored on floor. Tube of beef stored on pan on floor in walk in cooler. Unwashed produce in bag on floor in walk in cooler. Cooking oil on floor in back of kitchen.
[36-24-5] Hole in or other damage to door that encloses hot water heater. Vent fell off.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice build up.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine, not protected.
[10-20-4] In-use tongs stored on equipment door handle between uses. Five pairs of tongs stored on the oven door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Can opener blade soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In male restroom main restaurant.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and fire suppression piping soiled with grease.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Ladies room door closure broken.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bench grinder stored next to food on bottom shelf back of kitchen.
[08B-12-5] Stored food not covered. Cooked lamb stored partially uncovered in walk in cooler. White granular stored uncovered bottom shelf in back of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In back of kitchen wall is soiled with food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. White granular substance not labeled bottom shelf in back of kitchen.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor in corners of kitchen and under equipment soiled with food debris.
[35A-09-4] Presence of insects, rodents, or other pests. Live frog in kitchen corner near deck drain.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat food in reach in freezer back of kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table closest to door: ; beef meat balls (45F - Cold Holding); diced tomatoes (45F - Cold Holding); hummas (45F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale, make table closest to door: ; beef meat balls (45F - Cold Holding); diced tomatoes (45F - Cold Holding); hummas (45F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (118F - Hot Holding); cooked lamb (118F - Hot Holding); finished cooked chicken (165F); finished cooked lamb (165F)
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Make table closest to kitchen door has a broken thermometer inside.
[31A-11-4] Handwash sink used for purposes other than handwashing. Both hand wash sinks in kitchen being used, one had bucket in it filling water, the other had spray cleaners in it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish washer or sanitizer buckets. Chlorine

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under prep table
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[16-03-4] Accumulation of debris inside warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tiles over food working area in kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Kitchen
[14-11-5] Equipment in poor repair. Gasket reach in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door both
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor tiles near triple sink
[08B-38-4] Food stored on floor. Bread not 6" above the floor in Walk in cooler
[10-14-5] Ice bucket/shovel stored on floor between uses. Behind bar
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between wall and prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sink in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside rice container
[14-20-4] Ripped/worn tin foil used as shelf cover. Shelves in kitchen
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans stored with food contact surface facing upwards
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook did not wash hands upon entering building and before engaging with equipment and foods
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg over sauces walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line cut tomatoes 73f ch humus70f ch. chick peas 72f ch. butter 70f ch. spinach pie 72f ch. In Single door reach in cooler. Raw chicken 62f ch. cooked rice 72f ch raw beef 68f ch. Taziki sauce 71f ch. SEE STOP SALE
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line cut tomatoes 73f ch humus70f ch. chick peas 72f ch. butter 70f ch. spinach pie 72f ch. In Single door reach in cooler. Raw chicken 62f ch. cooked rice 72f ch raw beef 68f ch. Taziki sauce 71f ch. SEE STOP SALE
[28-07-4] Employee dumping mop water in the three-compartment sink / food preparation sink. Cook stated that he is dumping mop water into triple sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink. Sink in kitchen
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves under prep table
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tiles over kitchen areas
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both rear exit doors
[08B-38-4] Food stored on floor. Multiple cases of chicken stored on the floor in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in crack between prep table and wall
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at 91°F next to flat top
[29-08-4] Plumbing system in disrepair. Pipe not connected beneath hand wash sink near dish area
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered building from rear door and began touching clean surfaces without washing hands
[12A-13-4] 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. Cook handled soiled dishes and then put on gloves without washing hands to begin handling food
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shelled eggs stored over feta
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings; 12 on dish machine. 3 in mop sink. 6 under cook line equipment. 4 behind the bar. 15 in A/c closet. 40+ on window sill near back door behind standing reach in cooler. 1 on wine rack at bar. 2 in dining room. 4 under chairs stacked by emergency rear exit
[28-26-5] Sewage/wastewater backing up through floor drains. Backing up at floor drain in corner of kitchen cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled
[31B-03-4] No soap provided at handwash sink. Employee restroom and hand wash sink next to dish area

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tiles over kitchen areas
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored in open faced cabinet along walking path from entry to dining room. Operator hung covering to protect
[06-09-1] 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. Fully thawed raw grouper in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
[08B-38-4] Food stored on floor. Cooking oil in kitchen. Soda bib behind bar. Operator moved
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in cracks between make line and cutting board. Crack between grill and fryer. Operator moved
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils in standing water at 93°F. Operator discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw grouper in vacuum sealed packaging bearing indicator label for thawing requirements.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mohammed and Cristina
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Panel cover on floor exposing wiring

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both public restroom doors
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoop in fries
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tiles over prep areas
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull can over steam table
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks put on hats
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 83°F. Operator moved onto flat top
[08B-12-5] Stored food not covered. Fries in reach in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish on countertop thawing
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler raw chicken (47F - Cold Holding); heavy cream (47F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tray on cook line cooked fries (125F - Hot Holding)
[51-16-7] 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/. Operator moved soda machine behind front bar and relocated hand wash sink behind bar. Contacted plan review for update

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple perforated acoustic tiles in kitchen
[21-17-4] Clean linens stored on floor. In office
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 reach in coolers on cook line. 1 stand up glass door reach in cooler
[06-09-1] 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. White fish fully thawed in sealed packaging bearing thawing requirements
[29-18-4] Drain cover(s) missing. Center of floor in dish area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over hot wells
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[36-17-5] Floor tiles missing and/or in disrepair. Multiple cracked floor tiles in kitchen
[08B-38-4] Food stored on floor. In walk in cooler buckets of multiple food items stored on the floor. Near employee restroom. Jugs of cooking oil stored on the floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in gap between cutting board and hot well
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink in corner behind front counter/bar
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[46-04-4] Exit door locked. For reporting purposes only. Rear exit near restrooms is locked. 3 tables seated with customers during inspection
[12A-13-4] 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. Cook was handling dirty dishes in dish area then went to cook line and began handling utensils
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in cooler with blue doors.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. White fish fully thawed in sealed packaging bearing thawing requirements
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip tops and lower holding areas of both reach in coolers on cook line. cut tomatoes (47F - Cold Holding); tzatziki (47F - Cold Holding); cut lettuce (50F - Cold Holding); goat cheese (48F - Cold Holding); feta (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); half and half (49F - Cold Holding). In glass door standing reach in cooler cooked chicken (57F - Cold Holding); cooked beef (56F - Cold Holding) Operator stated that all food items were in units overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip tops and lower holding areas of both reach in coolers on cook line. cut tomatoes (47F - Cold Holding); tzatziki (47F - Cold Holding); cut lettuce (50F - Cold Holding); goat cheese (48F - Cold Holding); feta (48F - Cold Holding); raw fish (49F - Cold Holding); butter (49F - Cold Holding); half and half (49F - Cold Holding). In glass door standing reach in cooler cooked chicken (57F - Cold Holding); cooked beef (56F - Cold Holding) Operator stated that all food items were in units overnight. SEE STOP SALE
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Sink near dish area
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink near dish area is being used as dump sink. Straws in well
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both sinks in kitchen
[31B-03-4] No soap provided at handwash sink. Both sinks in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In mens restroom
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Panel cover removed