THE ORIGINAL PITA HUT II

Name: THE ORIGINAL PITA HUT II
Address: 18450 W DIXIE HIGHWAY, NORTH MIAMI BEACH, FL, 33160, US
Rating: 82.9

18450 W DIXIE HIGHWAY, NORTH MIAMI BEACH, FL 33160

License #2331633

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE ORIGINAL PITA HUT II in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 6 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 2, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-69-4] Ice buildup in reach-in freezer.
[36-32-5] Observed HVAC system vents in disrepair with exposed insulation located in kitchen area.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on prep table.
[25-05-4] Observed various single service stored on floor in dry storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at any handwash sink. Advised person in charge and he added.
[08B-38-4] Observed cases of juice stored on floor in hallway and cases of raw chicken stored on floor under prep table in kitchen area.
[09-01-4] Employee preparing sandwich for customers with bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
[08A-05-6] Observed raw shell eggs stored over/not properly separated from carrot salad in reach in cooler.
[31A-09-4] Observed Handwash sink in kitchen area not accessible for employee use at all times due to plastic container being stored inside and being blocked by food cart.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse